Many professional bakers know after learning from the scriptures that besides the raw materials of tools are not good enough, it is likely that there is something wrong with the basic operation process.

The basic process of making bread is very simple, but it is dough mixing → primary fermentation → venting → cutting, rounding → relaxation → setting → secondary fermentation → cutting, brushing → baking → cooling. But in practice, these 1 1 links all have their own minefields. If you accidentally step on them, you will move forward. Work. Go ahead. Give up.

These basic processes are analyzed in detail in Big Bread, and today's dry goods notes are excerpted. The article also comes with an ultra-simple recipe for kneading-free European buns. I have tried it myself and really don't have to rub my hands.

0 1

knead flour into dough

Mixing all the ingredients into dough is the first step in making bread. Not only simply stirring, but also repeatedly kneading the dough on the chopping board or the operating table to make it sticky and elastic until a small piece of dough can be opened by hand to form a film.

If you don't want to rub it by hand, you can also use the chef machine or bread machine at this step.

02

Primary fermentation

Put the kneaded dough into a fermentation bowl and cover it with plastic wrap to prevent the dough surface from drying out during fermentation. Placing the bowl in the environment of 30~40℃ is most beneficial to yeast activity. When the dough is fermented to 2~3 times the size.

Tip: If the fermentation fails, it may be that the ambient temperature is not suitable, or the activity of yeast itself is insufficient.

03

unleash

In a fermentation process, you can also exhaust the bread every 30 minutes or so and turn the dough once. This will not only make the bubbles in the dough finer, but also stimulate the gluten and make it stronger. The entry of fresh air can also further promote fermentation activities. After the dough is completely fermented to 2~3 times its original size, take it out and exhaust it again before cutting.

04

Cut and knead round.

Cut the fermented and vented dough into the required size and quantity with a scraper. Gently press each piece of cut dough into a cake to discharge excess gas, then fold the periphery of the cake in half to the middle, pinch the seam in the middle, turn the dough over so that the seam faces down, and pull the dough together from top to bottom with both hands to form a ball until the surface is tight.

05

flabby

The dough in the picture is shaped into other shapes according to the kind of bread.

The dough rolled into a ball is in a very tight state. In order to further shape more easily, it needs to be laid and relaxed for a period of time, which takes about 15~20 minutes.

06

Do plastic surgery

According to the type of bread to be made, the bread is finally shaped at this stage. Plastic surgery usually needs some folding, on the one hand, to discharge excess gas, on the other hand, to supplement the right amount of fresh air. The whole movement needs to be smooth, coherent and fast, because the dough that has just been released is very soft. If bread needs a mold, the dough should also be put into the mold at this stage.

07

Secondary fermentation (final fermentation)

After setting, it needs to be fermented again, usually for the last time, so that the dough expands again to 1.5~2 times. The fermentation conditions vary with the kind of bread, usually at 32~38℃ for about 65438 0 hours. Excessive fermentation will cause the dough to shrink, so be sure to observe the state of the dough.

08

Cut the bag and brush the surface.

Cutting the package is not a necessary step, it has two main purposes:

(1) In order to control the appearance of bread surface cracks after baking;

(2) In order to give bread a unique appearance.

In addition, it should be noted that the package cutting should be carried out after the final fermentation.

Brushing is to make the surface of baked bread more shiny, just like cutting bread, which is not a necessary step. Water, egg liquid, butter, flour and heavy cream can all be used as brush materials, and the skin effects brushed with them have their own characteristics.

09

toast

An important but often overlooked thing: the oven must be preheated in advance. Moreover, because the internal temperature of the oven drops 14~28℃ every time it is turned on, it needs to be heated 14~28℃ when preheating. Immediately after putting the dough into the oven, adjust the temperature to the expected temperature. Every oven is different, so in the baking process, we should always observe the coloring and swelling state of bread surface, and flexibly adjust the temperature and baking time.

A speed reading thermometer that can be inserted into bread is also useful. Sometimes the surface of bread is full-colored, but it is not cooked inside, and one of the standards of a good bread is that it must be fully cooked inside. Therefore, when you are not sure whether the bread is baked, you can insert the speed reading thermometer into the bread. If the central temperature reaches 93℃~ 100℃, it means You're screwed..

10

cool

The completion of baking does not mean the end of the bread making process. If you want to make the baked bread delicious, you need a very critical link, that is, "cooling". When the bread is cooled, the excess water will evaporate, the protein will solidify, the internal structure will become stable, and the internal water will be redistributed, so that the skin that was simply baked will be softer. If it is left in the air for too long, the skin will dry again.

1 1

protect

If the cooled bread can be eaten in a day or two, it can be stored in kraft paper bags at room temperature. If stored in a plastic fresh-keeping bag, the skin will be softened by the steam in the bag. But if you only have plastic fresh-keeping bags, don't worry, just put them in the oven for about 10 minutes before eating next time (the specific temperature depends on the kind of bread, about 180~200℃), and the crust will become brittle again.

If you don't want to eat it right away and want to keep it for a while, you must seal it and freeze it, not refrigerate it. Refrigeration will make bread age quickly. Before each meal, take out the bread, thaw it at room temperature for several hours, and then bake it in the oven for more than ten minutes (depending on the size and type of bread).

Ultra-simple small European bag that will never fail/

secret

Kneading-free basic European small bag

-Ingredients-

High gluten flour ... ... 225g

Whole wheat flour ... 25g

Dry yeast ……2g

Warm water (for soaking yeast) .......................................................................................................................................................................

Salt ……4g

Refined sugar ...10g

Hot water ...150g

Tips | Water temperature: 25℃ in summer, 35℃ in winter and 30℃ in spring and autumn.

-Practice-

① Prepare all materials first; Soak the dry yeast in 5ml warm water, stir it evenly and dissolve it fully.

② Add all the high-gluten flour, whole wheat flour, salt, sugar and yeast liquid into a large bowl, add warm water, first add 90% water, and if it is still dry, continue to add water.

③ Knead the dough in the bowl by hand, take it out, stack it on the chopping block or operating table, pat it (lift one end of the dough and pat it down on the chopping block), and repeat this action for about 5 minutes.

④ After 5 minutes, knead the dough into a ball and put it into a fermentation bowl.

There are two ways of fermentation:

A. Overnight fermentation: Cover the fermentation bowl with plastic wrap, put it in the freezer, and ferment for 6- 10 hours until the dough is twice as big.

B. Find a corner at 28~30℃ indoors, cover it with plastic wrap, and ferment for about 2 hours until the dough is twice as big.

⑤ Take out the fermented dough, put it on the kneading mat, gently flatten it and fold it into four folds.

⑥ Knead into a ball by hand; Cut the dough into six equal parts with a scraper, each part is spherical, put it on the kneading mat, cover it with a wet cloth, and let it rise for 10~ 15 minutes (the best room temperature is about 25℃).

⑦ After proofing, reshape each dough into a ball, pinch the bottom and put it on a baking tray covered with baking paper.

⑧ Move the baking tray into the oven for secondary fermentation, put another baking tray at the bottom, pour 60ml 90℃ 90℃ hot water, and ferment for about 40 minutes until the dough is twice as big.

⑨ Take out the dough and put it in the oven to preheat it to 210℃; Screen a layer of high-gluten flour on the surface of the dough, and cut a hole at any depth in the center of the dough surface with a knife.

⑩ Put the dough in the oven, bake it for 15 minutes, take it out and cool it before eating.

"What's the big deal about bread? 」

Yes, what's the big deal about bread?

In fact, there are many things in my heart about this question, but I just can't figure it out at the moment and didn't answer it. At the same time, I decided to eat a loaf of bread, tidy up my things and write a few words for it. After all, Cervantes also said:

"With bread, all the sadness is less? ."

One of the reasons for "greatness"

The birth of bread is very important to the formation of early human society.

According to recent archaeological evidence, the history of processing wheat into flour can be traced back to about 30 thousand years ago. It can be speculated that those flours are likely to be made into bread-like food. A more accurate inference about bread is that at least 10,000 years ago, Mesopotamians began to live on cereals and bread-like foods. This culture spread from West Asia to North Africa and Europe, which made people in these areas evolve from gathering grain to planting grain, from the identity of the original gatherers and hunters to the identity of "farmers". This evolution, in turn, promoted the formation of towns and derived more and more complex forms of social organization.

Documentary from Korea "Cooking Human 0 1: Bread and Acrobatics"

The second reason for "greatness"

Bread is not only bread, but also the carrier of cultural communication.

The main ingredients of bread are only flour, yeast, salt and water, but it can spread from Mesopotamia to the whole of Europe, conquering almost all Europeans, becoming an indispensable source of staple food in their lives, and even becoming a symbol of class status for a time. Then, this small pastry continued to cross rivers, lakes and seas and won the love of people all over the world. In different countries and regions, it presents different faces, and its simple base determines that it can accept countless innovations, changes and re-creations. Its body not only incorporates the favorite ingredients and tastes of people from different countries, but also shows different cultures and national personalities.

Documentary from Korea "Cooking Human 0 1: Bread and Acrobatics"

Three reasons for "greatness"

Every real bread is alive.

As a unicellular fungus, yeast is alive, and so is the dough in fermentation. If you listen carefully, the freshly baked bread tissue is still changing and alive. Bread master Paul Hollywood once said, "The natural yeast in the bottle is my pet. Feeding them and watching them grow make me extremely happy. 」

Documentary from Korea "Cooking Human 0 1: Bread and Acrobatics"

But the above is not enough to prove the greatness of bread, and there is still too much to say. Therefore, Mr. Tie Shi spent six months writing a book for Bread.

This is not just a baking teaching book, nor a book listing recipes. It may be the first book you "really know" about bread. Believe me, it's worth knowing.

Documentary from Korea "Cooking Human 0 1: Bread and Acrobatics"

In the past six months, I visited many famous bakers in Paris, London, San Francisco, Sydney, Tokyo and other places, and collected their baking stories and valuable baking secrets for decades. While discussing the mystery of professional baking, it also discusses the origin and development of bread, the relationship between bread and people, the characteristics and techniques of 2/kloc-0 kinds of classic bread in the world, the characteristics analysis of basic raw materials of bread, the basic process of bread making and the basic principle of fermentation. It should be understood by both zero-based and baking experts, and show the science and art in buns in the most understandable way.

Of course there are recipes. I've tried it myself. It's simple and delicious. The key is that the failure rate is low and you don't have to break your hand. Everyone can be a baker if you like.

-Excerpts from the content-

Food Post X Josie Baker

You were born a baker.

Founder and baker of San Francisco bakery, USA. He is the author of Josie Baker Bread: 54 Recipes.

"Every step in the process of making bread is very important. If any step is not done well, the finished bread will be affected. Healthy sour dough fermentation is essential, and fresh whole wheat flour is also essential. Keep the humidity of dough, ensure the degree of fermentation, knead the dough evenly, handle the dough, the time of dough proofing, baking time and heat, etc. And every step can't be sloppy. " Josie Baker

Food post x McKinnon

Born of love, gathered by love.

Ben MacKinnon | Founder of E5 BakeHouse, a famous bakery in East London, England.

"Making bread can give full play to my creativity, and using flour made from my own wheat is also a self-sufficient lifestyle. Isn't it cool? と-Ben McKinnon

Bread master Paul Hollywood visited Ben McKinnon and his E5 on the show.

From the BBC documentary "Paul teaches you to make bread"

Food post x Andrew Connor

Good things always take time.

Andrew Connole | One of the founders of Australian natural yeast bakery Sonoma, chief baker of Sonoma.

In order to fully ferment organic flour, water and natural yeast, each handmade yeast bread of Sonoma needs to be fermented for 36 hours from 18. Andrew said, "What attracts me most about baking is the slow fermentation of dough. Knead top organic flour, water and natural yeast into dough, and then ferment. You can watch it swell up bit by bit, and all the raw materials will eventually blend perfectly. That feeling is great. 」