The key control points are:
First, beating the dough: the gluten has expanded in place, and the dough completion temperature is about 26 degrees Celsius. (The gluten extension is not in place, and the bread is rough in texture and thick in skin; The final temperature of dough is too high, the bread ages quickly, the slag falls off, the temperature is too low, the hangover is slow and the work efficiency is low. )
The second is plastic surgery: the gluten should be sorted out to avoid gluten breakage. (As for toast, it is usually rolled once and then rolled again. It is very important to roll twice here, so that the gluten can be arranged in a certain direction, which is the reason for drawing. Gluten fracture lies in kneading technique. Too fast and too hard may lead to such consequences, and bread is easy to fall off, so pay attention to the sufficiency of one fermentation. )