Seasoning: salt 5g; Sugar17g; ; Yeast 5g; Water 130g. [ 1]
Practice editing
Step 1: First, add raw materials except butter, mix them, add butter after rough texture appears, knead until the completion stage, and start primary fermentation (30, 45 minutes);
Step 2: exhaust after the first fermentation, divide into three parts, and relax in circles for 20 minutes;
The third step: shaping by secondary rolling method, putting into a toast mold to start secondary fermentation (30, 50 minutes);
Step 4: When the hair is nearly 10 minutes full, brush the egg liquid;
Step 5: preheat the bottom of the oven at 200 degrees for 45 minutes.
Take it out and finish making sliced bread.
Whole wheat flour100g
200 grams of high-gluten flour
Water185ml
5 grams of dry yeast
Sugar 12g
Olive oil12ml
6 grams of salt
Proper amount of water and oatmeal.
working procedure
Knead the raw materials into dough in a bread machine until the dough surface is smooth, and ferment in a warm place for about 1.5 hours.
Vent the fermented dough, evenly divide it into two parts, knead it round, stew it for 15 minutes, then flatten it, and roll it into strips from the middle to both ends. Turn the dough upside down and rotate it 90 degrees, and roll it up from top to bottom along the long side, paying attention to the tightening of the hem. After rolling, the dough will be long, then roll it out with a rolling pin, put the dough into a baking tray along the long side, brush a layer of water on the surface of the dough, and sprinkle some oats when the surface of the dough becomes sticky.
Put the dough in a warm place for final fermentation; You can also put it in the oven and ferment at 35℃ for about 40 minutes.
Bake the fermented toast in an oven at 200℃ for 25 minutes until the toast in the oven is golden yellow.
process flow
Mi Zi Xuan Shu bread
Mi Zi Xuan Shu bread
There are basically three ways to make bread:
First, the middle seed method: the secondary stirring method, that is, the middle seed dough is stirred and fermented for a period of time, and then mixed with other parts to form the dough for making bread.
Second, night planting method: a kind of middle planting method, which means mixing the middle planting bread before going to work on the first day and using it at work the next day.
Third, the direct method: the method of directly stirring once.
Most markets adopt the "direct method" process as follows:
(1) Mixing of dough: The mixing of dough is mainly to completely hydrate dry substances such as flour and accelerate the process of gluten formation.
There are four stages:
① Rough and sticky dough formed by fully mixing hydrated substances and water-based substances, the whole dough is shapeless and inelastic, and the dough is rough.
② dough formation stage (also called kneading stage)
Gluten in dough begins to form, and protein in flour fully absorbs water and expands. Due to the formation of the dough plate, the dough has been shaped. At this time, the bread is no longer stuck to the wall of the mixing drum, but it will still stick to the hands when touching the dough with your hands, which is inelastic and poor in ductility.
③ The complete flour formation period (also called gluten swelling period)
Real shot of food and bread
Real shot of food and bread (4 pieces)
With continuous stirring, the dough gradually becomes soft, and the surface is gradually dry and elastic, and the surface is shiny and malleable, but it is easy to break when pulled by hand.
④ Maturing stage of dough mixing (also called gluten completion stage)
At this time, the dough quickly becomes soft, not easy to stick to hands, and has good ductility and elasticity. The surface is dry and shiny, and the dough can be pulled into thin slices by hand, and the edges are neat (not serrated).
(2) Basic proofing: The most important link in the whole bread technology, gluten is fully oxidized in the basic proofing process of dough (the dough is actually an oxygenated process when it is stirred). Dough has good ductility, and the fermentation of dough is a complex biochemical reaction process. Sugar is decomposed and transformed, and the converted glucose and fructose will have Maillard reaction with protein, resulting in wheat fragrance. Basic fermentation has a great effect on bread, such as shelf life, taste, softness and shape of bread. The ideal temperature for foundation laying is 27℃, the relative humidity is 75%, and the time is at least 30 minutes.
(3) Segmentation: the large dough is divided into small dough with required weight by weighing.
(4) Rounding: The divided dough cannot be formed immediately, and it must be rounded to form a smooth skin on the dough surface. It is beneficial to keep fresh air and make dough swell. Smooth crust is also beneficial to prevent dough surface adhesion in the future, making the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.
(5) Intermediate proofing: refers to the time between dough rolling and flowering, usually 15 ~ 20 minutes. It depends on the temperature at that time and the state of dough relaxation. The state of dough shows that it is suitable for bread forming requirements. The purpose of intermediate proofing is to make the dough produce new gas, restore the softness and ductility of the dough, and facilitate molding. The intermediate inspection can be carried out indoors or in a greenhouse. If it is done indoors, care should be taken not to crust the dough surface. If it is done in a greenhouse, it is also necessary to prevent the humidity of the proofing box from being too high, which makes the dough surface sticky. The relative humidity in the middle is 70% ~ 75%, and the temperature is 27 ~ 29℃.
(6) Forming: also called shaping, the dough that has been proofed in the middle is made into the shape required by the product. Generally, the setting of staple bread is relatively simple, and it is convenient to have a setting machine. Just roll it out twice by hand and put it into the mold for compaction. The molding of colored bread is more complicated, so I won't tell you here.
(7) Final proofing: the molded dough is put into a greenhouse, so that the yeast in the dough can regenerate gas to increase the dough volume, and the final proofing temperature is 35-38 DEG C.. The relative humidity is 80% ~ 85%. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause poor internal structure. Too high temperature will also make the water on the dough surface evaporate too much, and too fast mixing will cause the surface crust, and the finished skin will be very thick. When the temperature exceeds 40℃, it will also make bread sour, just because the optimum reproductive temperature of lactic acid is 40 ~ 45℃. If awakened at this temperature, lactic acid bacteria will quickly colonize and make bread sour. If the temperature is too low, it will wake up too slowly and for a long time, and the product will be flat. When you wake up, be careful not to over-wake up the bread. If the bread is excessively proofed, its internal structure is rough and its shape is not full. In fact, the bigger the bread, the better. Generally wake up to 80% ~ 90% of the finished product volume. Some products can wake up 70%.
(8) Baking: the process of turning dough into finished products, the whole process is very complicated. In this process, biological activities stop; Microorganisms and enzymes were destroyed and starch was fully gelatinized; At the same time, Maillard reaction occurred between sugar and protein, resulting in the fragrance and color of the product. Bread baking is a very complicated process, which integrates the changes of physical, biochemical and microbial reactions.
(9) Bread cooling packaging: Bread cooling is essential, because when bread is freshly baked, the skin is crisp and the heart is soft, so let it naturally dissipate heat at room temperature. If the bread is directly blown by an electric fan, the temperature of the bread crust will drop rapidly, and the moisture inside the bread surface cannot be discharged naturally. The moisture backflow will make the moisture content at the bottom irregular, which will eventually make the bread stick to the teeth and shorten the shelf life (the bottom is moldy). When the bread is fully cooled, it should be packed in time. First, for the sake of health, avoid pollution in the process of transportation, storage and sales; Second, it can prevent the excessive loss of bread moisture, prevent bread from aging and extend the shelf life of bread. Third, beautiful packaging can also increase consumers' appetite.
(10) Production technology: stirring → fermentation → division → rounding → middle proofing → setting → proofing → baking → cooling → packaging.