When bread is formed, the hardness, water content and gluten maturity of the embryo surface should be appropriate, and dry powder and grease should be put as little as possible when harvesting at the bottom, and the proofing should be in place.

In addition, the baking tray should be as clean as possible, with less dry powder and grease. If it's not sticky, you can wipe it clean, otherwise you just need to apply a little grease. Too much grease can also cause pores at the bottom after baking. Also control the furnace temperature and temperature.