If the surface of homemade bread is too dry and hard, it must be stirred properly, the baking temperature should not be too low, the fermentation must be sufficient, and the formula suitable for your own bread should be selected to avoid the finished bread being too dry and hard.

Bread wants to be delicious and soft, and some homemade bread hardens the next day. In fact, besides the formula, fermentation is very important, and temperature and humidity should be maintained during fermentation. If the stirring is not in place, the film does not come out completely, and there is no network structure that can keep water in the starch, so the water is evaporated during baking and the bread is dry and hard.

It usually grows to twice the size. Dip your finger in flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough. If the dough around the fingerprint sinks rapidly, then the dough is over-fermented. Generally, bread is fermented twice, shaped after the first fermentation, and then baked when it is twice as big.

If the fermentation is insufficient, the volume of dough is less than 2 times. If you press it with your finger, the surface will rebound quickly and there are not many bubbles filled inside. Bread will be harder.

If it is a recipe problem, it is recommended to strictly follow the recipe in the production process. A little more or less will make bread dry and hard.

Bread fermentation mainly includes direct method, culture medium seed method, Tang Zhong method and cold storage fermentation method. Direct method: primary fermentation refers to the primary fermentation of mixed dough. Medium-seed method: use more than 50% fermented seeds to make dough (just dough without kneading), ferment for a period of time in advance, and then add another part of flour and other materials to knead it into the required state. And then carry out secondary fermentation. The tissue of intermediate seed method is also soft, which can delay the aging of bread, that is, it will not harden after two days. Tang Zhong method: A small part of flour is heated with water to gelatinize starch. This gelatinized dough is called Tang Zhong. Can increase the moisture content of bread dough, make the texture soft and elastic, and delay the aging of bread. That is, it won't harden for two days.