This may be related to the protein content of your flour. You can replace the high-gluten flour with high reliability. Also, when making noodles, you can't put all the ice water into the noodle jar at once. Because the protein content and fermentation time of each batch of flour are different. So, you can put 2/3 ice water first. Wait for the gluten to swell, observe the hardness of the dough, and then decide how much ice to add. As for dough, according to the data in the formula, it is not 100%. After the second fermentation, the skin dried up. First, you should measure the surface temperature of the dough after beating, and then decide your basic fermentation time at room temperature. This is elastic, and the division and rounding must be completed within 30 minutes, otherwise the dough tissue will age and the skin will crack.

There are many factors that cause bread not to be soft enough. It depends on the percentage in the dough formula. If the proportion is reasonable, you can add a little bread softener.

Please add one for me!