The first step of making bread: mixing the dough

Mixing the dough is kneading the dough. In the whole process of bread making, the stirring of dough is the most basic step, and it is also the second key point to determine the success or failure of bread making. For details, please refer to the previous post: How to knead bread dough.

Step 2: Basic fermentation

Fermentation is the first key point to determine the success or failure of bread. During the basic proofing of dough, gluten is fully oxidized, which makes the dough more extensible. Basic fermentation has a great influence on taste, softness and shape. For details, please refer to the previous post: bread fermentation.

the third step: venting, dividing and rounding the dough

If there are many big bubbles in the fermented dough, it is necessary to gently press them out by hand, which is called venting. Some doughs are fermented evenly, so this step can be omitted. Segmentation is to divide the dough into small portions according to the needs of the recipe. Usually, the standard size of a bun is 6 grams, and it can also be divided into 5 grams or 4 grams. The divided dough can't be formed immediately, and it must be rounded, also called rubbing. By rounding, a smooth skin is formed on the dough surface, which is beneficial to retain new gas and make the dough expand again. Rounding each small dough is also beneficial to prevent the surface of the dough from sticking during molding, so that the crust of the finished bread is smooth and the internal structure is more uniform. Don't use dry flour as much as possible when rounding, so as to avoid big holes in the bread. When rounding, use force evenly and quickly.

the fourth step: intermediate relaxation

some recipes are also called intermediate fermentation, but in fact, this time is very short, about ten minutes. This process is not to wait for the dough to ferment, but to restore the softness and elasticity of the dough after division and rounding, which is convenient for the next shaping, so it is more appropriate to call it relaxation. Note that it can be placed at room temperature when it is slack, but it should be covered with a wet towel to prevent the dough from drying and crusting.

Step 5: Shaping

Shaping, also called shaping, is to make the dough relaxed in the middle into the required shape. Round and olive are common shapes. There are many kinds of more complicated plastic surgery techniques, but beginners need to practice more. After all, whether plastic surgery is in place is closely related to the previous steps.

step 6: final fermentation

final fermentation, also known as secondary fermentation (not counting fermentation by intermediate relaxation) or tertiary fermentation (counting secondary fermentation by intermediate relaxation). Discharge the shaped dough into a baking tray, put it in a warm and humid place and ferment it to 1.5-1.8 times its original volume. The ideal temperature for final fermentation is about 35℃ and the humidity is 75%. The time is about 3-45 minutes.

Step 7: Baking

Generally, the baking temperature of buns is about 18 degrees, and they are baked in the upper middle layer of the oven for 1-15 minutes. The baking temperature of toast bread is about 17-18 degrees, and it is baked in the middle layer of the oven for about 4 minutes. The baking temperature of crisp bread is about 21 degrees, and it is placed in the upper middle layer of the oven and baked for about 15 minutes. Crispy

The secret that old photos of history can't tell. The bread of Cixi warlord in late Ming, early Qing, Cultural Revolution and late Qing

was baked at 22 degrees, and it was baked in the middle layer of the oven for 2-3 minutes. Specific time and temperature can refer to the formula.