1. Operational problems

A. When making sweet bread, whether the dough is kneaded properly, whether there is a smooth film on the surface and whether it can be stretched into a film.

B. whether the fermentation is correct or not, insufficient fermentation will make the bread taste hard. ..

Overfermentation: the dough volume rises to more than 3 times and becomes sour. When you press it with your finger, it collapses, no longer rebounds, and it is very sticky.

Insufficient fermentation: the dough volume is less than 2 times, and pressing the surface with your fingers will rebound quickly. There are not many bubbles in it.

2. Baking temperature problem

Bread cooked for too long will lose water and its appearance will be dark and thick.

3. The problem of formula

Among the types of bread, toast is the softest, followed by sweet bread, because sweet bread contains a lot of sugar and oil. The moisture content of bread is 60% to 70%. Some breads with high water content are softer. Bread with high water content will be difficult to mix with flour by hand, and it is also difficult to form. You need to touch hand flour, and the proportion of hand flour will also affect whether the bread will harden.

The method of making bread in the oven:

Materials:

Ingredients: 450g of flour, 0/6g of yeast/kloc-,30g of salt, 0/00g of water/kloc-and 30g of honey.

Accessories: raw flour100g, water 200g, corn flour 50g.

Steps:

1, honey, water, 150g flour and 4g yeast are mixed and stirred evenly in a fresh-keeping box; Open the lid of the fresh-keeping box and put it in the shade for fermentation for 8~ 12 hours.

2. Put the remaining 300g of flour,12g of yeast and 30g of salt into a container, and put the noodles fermented before12h into this container.

3. After stirring with chopsticks for 10 minutes, cover the container with a wet towel and wait for 20 minutes.

4. Next, knead the dough. The qualified degree is that you can gently pull the dough into a light-transmitting sheet, and then the dough will be slightly sticky.

5. Pour hot water into the dish and put the dish in the bottom of the oven. Hot water has two functions, one is to keep the oven warm, which can accelerate the fermentation of dough, and the other is to keep the oven moist to prevent the dough surface from being too dry.

6. Put the dough into the baking tray, pay attention to spread some oil on the baking tray to prevent the dough from sticking to the baking tray, and put the baking tray into the oven for secondary fermentation. Fermentation lasts about two hours. When the dough doubles in size, the baking tray can be taken out.

7. Start kneading dough. You can't knead the dough too hard. Just rub it for a minute. If you like, you can add some snacks such as nuts and raisins to the dough according to your own taste. Gently press the dough with the palm of your hand to flatten it and press it into a cake. Fold the bread in half, then fold it in half, and then it becomes a fan.

8. Cover the dough with a wet towel and wait 10 minutes. Press the dough flat again with your knuckles and press the dough into cakes. Squeeze the bread into dough again by squeezing. Gently place your hands on the dough and turn the dough until you can easily turn it in your hands.

9. Place the dough on a baking tray sprinkled with corn flour. Cover the dough with a dry towel and wait for an hour. Cut several holes 1 cm thick in the dough with a knife. Standard bread is usually marked with a cross. Without these cuts, the crust of bread will prevent it from becoming bigger and fluffy when baking.

10, start baking, still put a shallow dish filled with water at the bottom of the oven, put it on the fire, adjust it to 200 degrees, bake for one hour, take out the shallow dish filled with water, turn off the oven and wait for 30 minutes to finish.

Precautions:

Try to use pure water for dough mixing. Tap water contains chlorine, which will inhibit the efficacy of yeast. Boiling tap water can also evaporate chlorine, but it must be cooled before use.