The amount of water added to dough is greatly influenced by raw materials, especially flour. The water absorption of each batch may be different. Sieve when making bread flour, which can also increase the water absorption. When mixing and setting, it is necessary to master the time, especially when setting, such as air drying or long proofing time in the middle, which will affect the quality of bread crust.

In the final proofing, if the humidity is too high, water drops will fall. Try to heat the bread before it enters the proofing box to avoid the inconsistency between temperature and humidity. When baking bread in the oven, the oven temperature should be between 180℃ and 190℃.