1. Over proofing: After the bread blank is molded, the molded dough is sent to the proofing room for proofing. The awakening temperature is controlled at about 35℃-40℃ for 30-60 minutes and the relative humidity is 80%-90%. It is suggested to increase the volume after proofing to twice that before proofing.

2. Insufficient baking.

3. The dough has aged during the operation (dough aging refers to the aging of dough tissue caused by long-term storage after fermentation, and the skin cracks due to lack of water).

4. There is no necessary exhaust during operation, and the surface of bread will collapse after baking. Proper addition of bread improver can improve the problem of bread collapse.

Extended data:

Precautions:

1, freshly baked bread is not suitable for immediate consumption. When bread comes out of the oven, the temperature is very high, which is easy to burn your mouth and affect your gastrointestinal health.

Most bread has a hard crust. Users should never peel bread when eating it. If you peel it before eating it, it will affect the nutritional value of bread.

3. When bread is baked, a substance accumulates on the crust, which can not only make the crust black and sweet, but also activate enzymes that inhibit free radical activity, which can resist cancer and delay aging.

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