Because making bread is a technical job, it can't be solved simply by kneading dough and baking ~ for example, fermentation method, middle seed method, hot seed method, dough method, polishing seed method ... How do you choose? What kind of bread is suitable for what kind? How to observe whether your species is "raised"? These not only need to sum up experience, but also need theoretical knowledge.
Secondly, how to see the state of bread fascia when making bread? What plastic surgery methods are there? How to make bread stuffing? What kind of bread goes well with what stuffing? ... these are all knowledge of the direction of operation. Self-study, you will never master it! The time cost of learning is extremely high, and the failure rate is also very high, which will even polish your enthusiasm and self-doubt ~
Learn from professional bread teachers, build a framework from theory, and master it in combination with technical practice system! You can even develop new products by yourself ~ if there is a problem, it will be solved in time, which is efficient and fast, but it will be quick in a short time ~ so it seems not difficult!