It is enough to spray steam once (not water, if it is water, it should be sprayed into the oven in advance to form steam). Steam the bread for the first time after it is put into the oven.

When we put the bread dough into the oven, the hot air in the oven will cause the crust to form on the bread surface. This hard shell will limit the expansion ability of bread because of the accumulation of carbon dioxide in dough.

If this happens, the bread may be twisted or burst, which will eventually lead to the appearance of the baked product being far from what expected, seriously affecting the appearance. In addition to the appearance, limited expansion will also adversely affect the texture of the bread core, because if it cannot be expanded normally in the oven, the texture of the bread core will become too tight, thus affecting the taste.

In view of this situation, scraping the bread surface with a knife can solve this problem to a great extent, but if the inside of the oven is too dry and high temperature, even if the bread has been scraped, it will probably not spread into a beautiful shape. Therefore, in addition to scraping the bread dough clean, the interior of the oven should be set to moderate humidity, and it is best to spray steam to replenish water. There are invisible water molecules in steam. After the last fermentation, the temperature of the dough was about 35℃. After entering the oven, saturated steam and steam with temperature as high as 205℃ condense on the crust to form water. In this way, the crust on the bread surface will not be formed prematurely, so that the bread will expand into a beautiful shape and expected size.