1

Stir dough

Mixing dough is kneading dough. In the whole process of bread making, the stirring of dough is the most basic step and the second key point to determine the success or failure of bread making.

2

Alkaline fermentation

Fermentation is the first key to the success or failure of bread. In the process of basic proofing, gluten is fully oxidized, making dough more malleable. Basic fermentation has great influence on taste, softness and shape.

three

Scheduling, Segmentation and Rounding of Dough

If there are big bubbles in the fermented dough, you should gently press them out by hand. This is called venting. Some dough is fermented evenly, so this step can be omitted. When dividing, divide the dough into small portions according to the needs of the formula. Usually, the standard size of the bun is 60 grams, and it can also be divided into 50 grams or 40 grams. The divided dough cannot be formed immediately, and it must be rounded, also called kneading. By rounding, a smooth skin is formed on the dough surface, which is beneficial to retain new gas and make the dough swell again. Rounding each small dough is also beneficial to prevent the dough from adhering to the surface during molding, so that the outer skin of the finished bread is smooth and the internal structure is more uniform. Try not to use dry flour when rounding to avoid big holes in the bread. When forming a circle, apply force evenly and quickly.

four

Intermediate relaxation

Some formulas are also called intermediate fermentation. In fact, this time is very short, about ten minutes. This process is not waiting for the dough to ferment, but it becomes soft and elastic after the dough is divided into circles, which is convenient for the next molding, so it is more appropriate to call it relaxation. Note that you can put it at room temperature when you relax, but cover it with a wet towel to prevent the dough from drying and crusting.

five

Do plastic surgery

Shaping, also called molding, is to make the dough loose in the middle into the required shape. Round and olive are common shapes. More complex plastic surgery techniques are also varied, but beginners need more contact. After all, whether the plastic surgery is in place is closely related to the previous steps.

six

Final fermentation

Final fermentation is also called secondary fermentation (calculated by intermediate relaxation) or tertiary fermentation (calculated by intermediate relaxation). Discard the formed dough into a baking pan and put it in a warm and humid place to ferment to 1.5- 1.8 times the original volume. The ideal fermentation temperature is about 35 degrees, the humidity is 75%, and the time is about 30-45 minutes.

seven

roast

Generally, the baking temperature of steamed stuffed buns is about 180 degrees, and it is baked in the middle and upper layers of the oven for 10- 15 minutes. The baking temperature of toast bread is about 170- 180 degrees, and it is baked in the middle layer of the oven for about 40 minutes. The baking temperature of the shortcake is about 2 10℃, put it in the middle and upper layer of the oven and bake for 15 minutes. The baking temperature of crispy bread is 220 degrees, and it is baked in the oven for 20-30 minutes. Specific time and temperature can refer to the formula.