Novice friends who often come to blog, it is estimated that they should have read the "Bread Novice Raiders". Yes, if you can chew down this pure text, it shows that you have the most critical spirit of making bread-carefulness and patience. However, it has always been my regret that the article did not attach a step diagram. So today I took some pictures for your comparison. Of course, as usual, it is a novice strategy, and the old bird stops.
Let's review it again with the step chart ~
For the basic theoretical knowledge of bread, click here to enter the Beginner's Guide to Bread.
According to the formula of bread, the materials used will be different, but basically the general bread kneading process can refer to the following steps:
1. Dissolve the yeast with half the warm water in the recipe (if the recipe uses 120g water, dissolve the yeast with 60g water).
2. Weigh dry materials such as flour, sugar, salt and milk powder and mix them evenly. Then add ingredients other than butter, such as water that dissolves yeast, the other half of water, and broken eggs.
3. Rub the dough hard and put the dough on the chopping board. At this time, the dough will be very sticky and the surface will be very uneven. But keep kneading and don't add flour easily.
4. If the dough sticks to the chopping board, you can shovel the dough stuck to the chopping board with a plastic scraper and knead it into a big dough again.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
Tip 1: If you make bread with fresh yeast, you must dissolve the yeast in warm water to activate it. If quick-drying yeast is used, in principle, this step can be omitted and the quick-drying yeast can be directly added to the flour, because the quick-drying yeast can be used directly without activation. However, in order to give full play to the activity of yeast safely, it is suggested that quick-drying yeast be dissolved in warm water before use.
Tip 2: Different flours have different water absorbability. It is not recommended to add water to the formula at one time, but it can be increased or decreased according to the actual situation of dough. This is why not all water is used to dissolve yeast.
Tip 3: The dough will be sticky at first. Plastic scraper is a very useful tool, which can help us shovel the dough stuck on the chopping board.
Tip 4: It is recommended to use plastic or metal chopping boards. First of all, they are not as sticky as wooden chopping boards. Second, the material of wooden chopping board is easy to breed bacteria, and it is unsanitary to rub it repeatedly.
5. Knead the dough, the dough will gradually become elastic and the surface will become smooth. Moreover, with the formation of gluten, dough will begin to become less sticky.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
Tip: There are various methods of kneading dough by hand at home. You can knead, drip and pull, but the purpose is the same, that is, stir the dough quickly and continuously, so that gluten can be continuously generated.
The methods you can choose are as follows: 1. Choose a table about waist high, put the chopping board on the table, press and knead the dough quickly with your hands sideways, press it on your hands with your body strength, and knead the dough with your waist and body strength.
Second, drop the dough. It doesn't apply to all doughs. Some hard or extremely thin dough is not suitable for this method.
6. After kneading to a certain extent, try to knead the dough. At this time, the dough is not easy to be pulled very thin. If it is thinner, it will pull out many cracks. You can add butter at this time.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
Tip: Butter will hinder the formation of gluten. So we will knead the dough until the gluten is formed to a certain extent, and then add butter, so that it is easier for us to knead the dough. This method is commonly known as "post-oil method". Since there is a "post-oiling method", there is also a "pre-oiling method". Some bakers think that butter can be dispersed more evenly in the dough if it is added at the beginning. So the two methods have their own advantages and disadvantages. However, it takes a lot of effort to knead dough by hand at home, so it is suggested to adopt the "post-oil method".
7. Add softened butter to the dough and knead the butter into the dough.
8. At first, the dough will look a little "scary". But with kneading, the butter will be gradually absorbed by the dough.
9. Stick to it and the dough will become smooth and elastic again.
10, detect gluten strength in time. Carefully spread out the dough to see if it can form a film.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
1 1. Look at the picture. At this time, the dough can already form a film. However, the membrane is not particularly tough, and it is still relatively easy to break. The hole is irregular, not smooth and not round. At this time, the dough has reached the expansion stage. If you make most of the sweet bread and prepared bread, you can stop kneading at this stage. For example, honey bean Mexico, cheese loaf, hot dog bread and so on.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
12. After the expansion stage, if you continue to knead the dough, the dough will reach the complete stage. At this time, the dough can be pulled out with a very tough film, which is not easy to puncture even with finger poking, as shown in the figure.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
13. Even if the membrane is punctured, the hole will show a very smooth round hole. Full-stage dough can be used to make most toast. Such as high-grade cream toast, cream white toast and so on. Don't continue to knead the dough after it is completely kneaded, or the gluten will break if it is kneaded too much, and the dough will lose its elasticity, become sticky and soft, and break when it is pulled. Bread made of too much dough is small in size, rough in holes and poor in taste.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
14. Put the kneaded dough into a large basin, cover the surface with plastic wrap or wet cloth, and conduct the first fermentation at room temperature.
15, the fermentation time depends on the temperature, the fermentation time is short at high temperature and long at low temperature. At about 28 degrees, about 1 hour, dough can be fermented.
16, the standard for judging whether the fermentation is completed: the dough is fermented to 2-2.5 times its original size, and the fingers are dipped in flour and a hole is poked at the top of the dough. After pulling out the finger, the inserted hole neither collapses nor retracts, but if it remains the same, the fermentation is completed.
17. Extrude the fermented dough out of the air, divide it into required portions according to the formula requirements, and leave it at room temperature for about 15 minutes. Then according to the specific conditions of each formula, shaping, secondary fermentation and baking are carried out.
Step 1 of Handmade Bread-Step Diagram of Kneading and Fermentation (Ultra-detailed)
Tip 1 I didn't list the time required to knead the dough to each stage. Because the kneading time varies according to the actual situation, the type of dough formula, water content and kneading speed. As we often communicate, some people rub 1 hour, while others only need ten or twenty minutes.
Tip 2 This article is a step chart of kneading dough by hand. In order to save labor, many students bought bread machines or chef machines to help knead dough. The process of mechanical dough mixing is basically the same, and the film of dough can also be detected by the same method.