1, first of all, the formula ratio: delicious bread must have an accurate formula ratio, and the ratio is just right. The difference between West Point and Chinese food lies in balance and accuracy. You can't make the ideal bread just by taking a recipe. This requires everyone to feel in practice that you can maintain a good ratio formula. After proficiency, you can make many reasonable changes on it.

This is my family 0. Add handmade bread products.

When making bread, we must consider the external temperature and humidity. When the weather is too hot, the fermentation process will become very fast, and the dough will be over-fermented before people can set the bread. Bread made from over-fermented dough tastes bad and its appearance is not satisfactory. Too much humidity will affect bread forming. When the weather is particularly hot, it is not recommended to use hands and flour, because hand temperature will affect and participate in accelerating dough fermentation, making external factors difficult to control ~

The cooked dough swells completely in the oven.

3, the dough must be in place, not the dough, thrown into the oven, everything will be fine. Bread dough is much more delicate than steamed bread. Therefore, the most difficult and challenging thing in West Point baking is the making of bread. To what extent should the dough be stirred to have the desired effect? Generally, it is like this: 1 coarsening stage (dough stiffness is not activated) 2 expansion stage (dough stiffness is established) 3.

I made a bread shape.

4, fermentation time and temperature control: fermentation is to fully activate the role of yeast, when the yeast will ferment the dough to the best, it will be sent to the oven, and there will be a perfect finished product ~ Because I generally don't use the direct method to make bread, I usually use the method of three fermentations ~ The first two fermentations are controlled at 28 degrees, and the last one, that is, after setting, the fermentation temperature should be controlled at 38 degrees to 75 degrees ~

Bread is subjected to high temperature in the oven.

5. Selection of methods and techniques for making bread: This is the most important point to determine the hardness and appearance of bread. Most people choose to mix all the ingredients together and bake them in the oven once. Almost without exception, they failed ~ Making bread is divided into direct method, Tang Zhong method, intermediate seed method and liquid seed method ~ Most bread recipes give a direct method to make bread, and the bread made by direct method is very hard. A master baker who knows little about bread will judge how to make it after accepting a bread recipe. When he sees that the finished product map is what he wants, he will change the recipe into his own good way to make bread, which is why the same bread recipe will be given to different people and the finished product effect will be very different ~

Of course, according to my experience in making bread, making bread well is not the only reason for the above item, but the result of considering all the points for attention in the process of making practice according to my experience ~