After the first stirring and fermentation, the dough enters the noodle-splitting stage. The dough is separated and the fermentation continues. The longer the dough is divided, the more it is lost. Manual is less likely to damage gluten than machine.

Especially weak gluten flour, it is more suitable to divide by hand. It is faster to divide the dough by hand, so that the dough in the front part is consistent with the dough in the back part. When dividing, the flour should also be spread evenly to avoid the concentration of flour being too high, so that the baked bread will have straight holes.

When baking bread, the dough is divided into many pieces because the water evaporates and the weight is reduced. Generally, a kilo of toast needs to be increased by 1.5~2.

Dough rounding

The separated dough is rolled into a circle by hand or a special rounding machine, regardless of whether the dough separated by hand or machine loses part of the carbon dioxide produced by fermentation.

As soon as the dough loses carbon dioxide, the softness of the dough decreases, so it cannot be directly formed from the separated dough. Therefore, the divided dough must be fermented again to obtain carbon dioxide, so that the dough can recover its softness and be easy to form.

Assuming that the separated dough is not kneaded round, the carbon dioxide produced by re-fermentation will still be lost (from the cross section), so kneading round will cover the separated dough with a layer of skin to prevent the loss of new air and make the dough swell.

In addition, another advantage of rounding is that the skin of the separated dough is smooth and will not stick in the subsequent operation, so that the baked bread crust is smooth and beautiful, the tissue particles in the dough are evenly distributed, and the internal structure of the baked bread is relatively uniform.

Intermediate fermentation

Knead dough needs to be fermented for 8~ 15 minutes, which is generally called intermediate fermentation. In fact, the dough has been fermented since it was stirred, but after being divided and kneaded, it lost some carbon dioxide gas and lost its due softness.

Without intermediate fermentation, the kneaded dough lacks softness, and is subjected to pressure during molding, so the dough surface is easily torn, and the dough inside the epidermis is exposed and sticky, and the gluten is greatly destroyed.

Therefore, although the intermediate fermentation time is very short, it can regenerate the dough, make the dough soft and set smoothly.

Dough forming

After the dough is fermented in the middle, shape the dough into a certain shape and put it in a baking tray. Before molding, press by hand to make the air in the dough evenly discharged. The purpose of plastic surgery:

1, forming a correct bread blank;

2. Produce a dough distribution structure, which will lead to the best synthetic texture of the inner spoon core and the outer shell of the bread product.