When making bread, I think toast is the most amazing and addictive, because it is really difficult to make a perfect good toast! There are many factors that will lead to the failure of toast. When I first made bread, it took more than a month to make toast. Because baking bread requires a strong dough swelling force, you need to make a lot of efforts at this point. Let's see why.

When we say that the dough is thin, we should pay attention to the problem of "dough moisture content". Both high moisture and low moisture doughs have been tried. As long as you master the state of dough, you can make very good toast with high water content. But for beginners, it is not recommended that the water content is too high, because some uncertain novices are not easy to master. If the water content is too high, the dough will have poor wrapping power, that is, the landlord said that the dough is thin and the toast made will fail.

Because different flours have different water absorption and are affected by temperature, do not add water at one time, leave a certain amount of reserved water, and then decide whether to add the remaining water according to the state of dough. Usually 70% moisture dough can make good toast.

There is another problem that needs attention. Is it that the dough is not thin at first, but then it becomes thin? If it is normal at first, and it is found that the dough is getting thinner and thinner during kneading, then "kneading" should be considered when kneading. Knead dough will cause gluten fracture, and it will also make dough thinner and softer. Gluten fracture will naturally not wrap gas well in the later fermentation process, so the fermentation will end in failure, resulting in shorter toast length.

Knead the dough until it is completely swollen. How to judge? Gently pull the dough apart, and the edge of the hole is smooth, and it will be kneaded. After kneading, the dough becomes sticky and thin, very easy to tear, and you can feel that the elasticity of the dough is very poor.