Several points for attention in making bread
First, temperature control.
It's summer and the temperature is relatively high. When the dough is stirred in the bread machine, the friction temperature of the stirring will also increase, which will affect the overall quality of the dough and lead to the decline of the taste of the bread. Therefore, the relationship between indoor temperature should be considered when making. If it is summer, add some ice water to reduce the temperature, if it is winter, add some hot water.
Second, water control.
Then the above topic, how much water to add is appropriate, which also needs attention. Although the specific dosage is affected by the humidity, temperature, water absorption rate and other factors of dough, these parameters are difficult to obtain accurately, so they are generally about 20% lower than the formula, and then water is added according to the stirring situation of the dough on the bread machine, and it is increased little by little until it is suitable.
Third, the use of yeast.
When using yeast, we need to pay attention to two aspects: 1. Can not directly contact with ice water, which will reduce the fermentation ability of yeast. The correct order is to add ice water first, then flour, and finally yeast. 2, can't touch salt, salt is a yeast killer, direct contact will kill yeast, so you know.
Four, mixing matters needing attention
In the process of mixing, the correct change of dough should be: wet sticky → rough → smooth → tight → the film will not be punctured. In the process of mixing, you can refer to the changes of the dough above and adjust the mixing time according to the actual situation. If the dough is sticky, the stirring time is too long. If the surface coating becomes soft, it needs to be stirred again. The failed dough is not elastic enough, and it takes a long time to pull, and it is easy to break when it is pulled into a film.
V. Matters needing attention in fermentation.
Two key factors of fermentation, one is time and the other is temperature. Temperature and time complement each other. If the temperature is low, the fermentation time will be longer. The higher the temperature, the shorter the fermentation time.
Specifically, how to control the two can be done as follows: solid bread is fermented to 2-2.5 times, stuffing bread is fermented to 1.5 times, the best fermentation condition is 40 degrees for 20-40 minutes (the middle fermentation is controlled at 10 minutes), and the fermentation time can be appropriately increased or decreased according to the temperature and dough size. In addition, after the first fermentation, you can put it in the refrigerator for 30 minutes to reduce the viscosity.
Sixth, bread shaping
This may not be familiar to many friends. It really takes some practice to make bread look good. You can sprinkle some dried fruits such as almonds on the bread, which is generally not too ugly.
Seventh, baking.
Generally, when a toaster bakes bread, there will be darker colors around and at the bottom of the bread, and the skin will be slightly thicker. This is because the toaster is heated on the side. We can put a layer of tin foil around the bread, so that the color of the baked bread will be more uniform.