Wake up the bread surface without hollowing out. First of all, we should know that the purpose of proofing is to make the dough fluffy again, so as to get the required volume of the finished product and make the finished bread have better edible quality. Because after the dough is formed, especially after thinning, rolling and flattening, most of the gas in the dough has been expelled, and the gluten has lost its original softness and appears hard and brittle. Therefore, if the bread is baked in the oven immediately, the finished bread must be small in size, rough in internal structure and dense in particles, and a shell will be formed at the top. Therefore, in order to make bread with large volume and good organization, the dough after forming must be proofed and regenerated to soften the gluten and get the appropriate size.

In the proofing stage, some remedies can be made for the mistakes in the previous process, but if there are mistakes in proofing, there is no way to recover them, and only bread products with extremely poor quality can be made. Therefore, more attention should be paid to the operation in the wake-up stage to avoid mistakes. The main factors affecting the quality of bread are temperature, humidity and time.

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temperature

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The proofing temperature range is generally controlled at 35~39℃.

When the temperature is too high, the temperature difference between the inside and outside of the dough is large, which makes the dough uneven and leads to the inconsistency of the internal structure of the finished bread. In some places, the particles are good, and in some places, the particles are very thick. At the same time, too high temperature will make the moisture on the dough surface evaporate too much, which will cause surface crust and affect the quality of bread surface.

If the temperature is too low, it will wake up too slowly and for too long, which sometimes leads to coarse particles inside.