When bread is baked in the oven, the surface of the bread crusts, but it cools too fast after being taken out of the oven, which is caused by taking the bread out of the oven and putting it directly in the refrigerator. The temperature is too high during fermentation, which leads to excessive fermentation. When in the oven, it is caused by insufficient ignition, insufficient fermentation, excessive dough fermentation and old dough.
Extended data:
Toast skills:
1. Before putting the baking tray in the oven, the oven should be preheated.
2. If the oven can be divided into upper and lower layers and heated separately, it is best to use the bottom heating first, and then turn on the top heating switch by half, so that the bread can be heated evenly and the water loss on the bread surface can be reduced.
Pay attention to the condition of bread in the oven when baking to avoid burning. As the temperature of each oven is different, the time will change and need to be adjusted appropriately.
After the bread is baked, brush a little butter on it while it is hot, and then cover it with a kitchen cloth to cool it, which will help to increase the flavor of the bread and keep the softness of the bread.