In the step of mixing dough, if butter and nuts are kept in the recipe, butter and nuts can be added if necessary. After the dough is stirred to 70%, add butter, slowly let the butter blend into the dough, and finally slowly add nuts and stir well, not too fast.
② First fermentation (basic fermentation)
After the dough is stirred, it needs to be fermented once. The dough will keep heating up during the mixing process (the mixing temperature is generally kept at about 22 degrees). When dough temperature rises, yeast wakes up, and basic fermentation is to fully activate yeast. To judge whether a loaf of bread has basically fermented, knead a hole in the dough with your fingers. If it doesn't rebound, it will basically be proofed. This process usually takes 30-40 minutes.
③ Divide the dough well and knead it round.
After basic fermentation, the dough is divided into the size you want, vented and kneaded into a round shape, with the smooth side facing up. Knead the separated dough into a round shape. On the one hand, the round shape is beneficial to the later molding step, which makes the bread surface smoother. On the other hand, the round shape can also make the dough stretch better during proofing.
④ Second fermentation (also called dough relaxation stage)
After the dough is rounded, it is easy to deform and retract when it is formed because the gluten is repeatedly pulled when it is rounded. So we will make a second proofing, this step is mainly to relax gluten, which is convenient for the next step. Generally, you can relax for about 20 minutes, or you can knead the dough with your fingers to see if it bounces.
⑤ Shape shaping (dough shaping)
After the above steps, the dough can now be easily made into any shape you want. When doing styling, some styling can't be done once, but will be relaxed again in a short time, such as rubbing long strips. A long loaf of bread that has been kneaded once is easy to shrink back. At this time, it is easy to rub them to the length you want without shrinking them back.
⑥ Third fermentation (final fermentation)
Bread with a good shape can be proofed for the last time, usually to twice the size of the shape. The whole process takes about 40-90 minutes.
Finally, the bread is baked. When the bread is about to wake up, the preheating oven will bake according to the required temperature of different bread.
Under the above standard steps, there are many production methods, such as culture medium seed method, Lao Wang noodles method, natural yeast method and so on.
① Direct method
Direct method is a method that all ingredients except nuts and butter are put into a machine and directly stirred to make dough. (Because nuts and preserved fruits will rot and melt into the dough when stirred, butter will affect the gluten of the dough, so generally, after the dough is basically stirred, all these ingredients are put into the core dough and stirred together. )
Direct method is a popular practice after beer yeast is applied to baking industry, and it is also the mainstream practice in baking industry now. The direct method is not time-consuming, and it usually takes only three or four hours to complete a loaf, which is also suitable for most breads. The disadvantages of direct method are that bread is easier to age and store, the crust will be difficult to bite for a long time, and there will be slag falling inside the bread tissue.
② Hydration method
Hydration is a method to make flour fully absorb water. Hydration can make dough stronger and lock in more water. Hydration is an extension of the direct method.
Hydration method is to stir the flour in the formula with less than 90% water, let the dough naturally form gluten after standing for a while, and then add salt, yeast, water and other ingredients to stir. Hydration method is suitable for European-style French bread with high water content. Hydration method can even add 90% water to the bar. The skin of this stick is thin and brittle, and the internal tissue of the stick is elastic and full of pores, which is very suitable for summer use.
③ Natural yeast method
Natural yeast method is a process of cultivating strain liquid by using a small amount of yeast attached to the surface of grain or fruit, and adding flour to the cultivated strain liquid. Yeast feeds on the sugar decomposed by amylase in flour, and then emits carbon dioxide to swell the dough.
Amylase in flour is limited. After a long time, yeast will lose its vitality and need to be fed regularly. Before the emergence of industrial yeast, bread was made in this way, which was very time-consuming and laborious. Because fruits and grains are used as raw materials, baked bread has a unique flavor, which really has some fruit flavor.
Many bakers will have a jar of their own natural yeast and take good care of it every day. Everyone keeps cats and dogs, and we bakers are happy to keep yeast ~
④ Intermediate seed method
In the intermediate seed method, almost 30% of the flour in the formula is first added with liquid ingredients such as yeast and water (such as eggs and milk) and stirred into batter for fermentation.
Intermediate seed method is more suitable for making bread with high sugar content. Because of the osmotic pressure principle of sugar, if the formula with high sugar content is stirred directly, sugar will destroy the cell wall of yeast and reduce the activity of yeast. Therefore, if the sugar content of dough is above 20%, the middle seed method is recommended.
There are two kinds of seed cultivation methods: warm water rapid seed cultivation and cold storage overnight. The production of warm water seeds is more time-saving, but there is no hydration of liquid seeds overnight. The intermediate seed method can shorten the fermentation time and make the bread tissue more delicate.
For example, a kind of milk bread we made before was planted in warm water. Students who have made this kind of bread should be able to eat it, and the bread made by direct method will taste obviously different. milk bread
⑤ liquid seed method
Liquid seed method is a method of mixing flour and water in a ratio of one to one, adding a small amount of yeast, stirring evenly and fermenting at low temperature for 24 hours. The fermented liquid seeds are viscous liquids, so they are called liquid seeds.
It is said that the liquid seed method originated in Poland, so it is also called poolish, which is more suitable for making hard bread. Because part of the flour of liquid bread is hydrated, the bread made is not easy to dry, has good expansibility and has a slightly sour flavor. After being cultivated, Polish seeds can continue to be cultivated with flour and water every time, just like natural yeast seeds. For high-gluten flour of Polish seeds, the ratio is 1: 1.