Kneading: Its function is to integrate the different components of dough, so that the gluten network expands and mixes into the air. The dough temperature obtained by kneading dough is generally 25℃, which is obtained by adjusting the water temperature according to the temperature of flour and bakery.
Knead the dough with an oblique-axis kneading machine for 20 minutes to make the bread rise and appear white.
The first full fermentation after kneading can make the aerated dough have the necessary strength and elasticity and make the bread fragrant. Kneading time and additives used will affect fermentation time. The fermentation time can be from 20 minutes to 120 minutes.
Weighing is to divide a large piece of dough into several pieces of a given weight. This can be done by manual or hydraulic or volumetric distributors.
The dough shaping process after weighing can make the dough shape more tidy, that is, roll the dough to make it round.
The second awakening before the formation stage is a transitional awakening stage. The time of proofing dough varies, depending on the influence of dough. It can improve the softness of dough.
Molding can extend the block and form its final shape. For baguettes, you need to get a piece of dough 70 cm long. This process is the most subtle. Dough should be particularly soft. Using a mechanical forming machine, the dough is first flattened to make it look like a cake, then rolled up and stretched on two calendering belts rotating at different speeds.
The second fermentation is the last stage before baking bread. In this process, we should wake up for the second time to keep the carbon dioxide produced by yeast. The secondary fermentation time can be long or short, and it takes 60 minutes to knead the dough slowly and 150 minutes to knead the dough strongly.
The shovel is no longer used in the furnace, but a conveyor belt or a conveyor car with a baking net is used.
The scratch of the block before baking is the key stage to make neat and fluffy French bread. The cuts of the dough are at a 45-degree angle and overlap: a 70-cm-long bread has 6 to 7 cuts.
Before baking, the baking room is filled with steam. Water vapor protects the surface of the dough block, which is beneficial to the expansion of the dough block and makes the delicate and crisp surface layer appear golden and bright. The baking time of French bread is 20 minutes, 250C C. The technological process of French fragrant milk bread 1, firstly, the high-gluten flour and low-gluten flour, low-sugar yeast and improver are stirred for 3 minutes. (making flour inhale C0.2 to increase air) A gas that makes dough fluffy after stirring. 2. Water temperature 40- room temperature = water temperature. Measure the water temperature strictly and carefully. Add into the powder pile and start stirring slowly for 6 minutes, so that the dough is slowly stirred into a ball (rolling stage). 3. Add salt at this time. 4. After adding salt, turn to high-speed stirring, and lemon juice can be added during the stirring process. After adding lemon, stir slowly every hour until the dough is shiny. The state of incomplete mixing of gluten. 5. After the dough is stirred, the temperature is between 25 and 26. 6. The mixed dough is generally fermented 1 hour. However, according to many years of production experience, the dough can be separated immediately after stirring and relaxing for 20 minutes. After sorting, it can be placed on a wooden board, and the intermediate fermentation time can be extended by about 45 minutes (it is about twice as long as the original dough after sorting before molding operation). 7. Here, I think the dough temperature is directly proportional to the intermediate fermentation time. For example, the temperature of the stirred dough is between 26 and 27 degrees (if the temperature of the stirred dough is high), and the intermediate fermentation time should not be too long. We should finish the plastic surgery ahead of time. Second, the main points of plastic work: 1, dough shaping No matter what shape you make, you should gently pat the dough with your hands. Don't pat the gas completely, but pat the dough gently to make it easier not to deform during molding. For example, it is easy for dough to take beautiful shape when it is formed by patting out the gas completely by hand (for too long). Pay special attention to the contrast, such as pressing the dough with a wooden stick, that is, the stick surface type. I think it is impossible because the gas CO-2 in the dough is completely lost and the dough is too Q-shaped. The shape after plastic surgery is too tight and easy to deform. Third, the shaped dough (the last fermentation room) is usually put on canvas after the dough is shaped and sent to a special dry fermentation box for normal temperature fermentation. If you want to make a light and good bag, you must have the equipment to dry the fermentation room at room temperature. The fermentation multiple of the dough is about 2.2 times that of the original dough, and it can be baked. Fourth, the treatment before baking and the temperature of the oven When baking, the oven should be heated to 220-230 degrees in advance to get angry, and the fire should be between 200 degrees. The temperature difference between the upper and lower fires is usually 30 degrees, and the total temperature should be between 205 degrees. Because the oven is above 200 degrees, it is possible to produce light and high steam. When the dough is cut with a knife before entering the oven, there will be beautiful cracks after baking. Besides the knife cutting process, the most important thing is how to use baking steam. Usually, when steam is injected, the mechanism is pressed by hand. When steam comes out of the oven window cover, press it for three seconds (if there is no steam, the water pressure may be too low, so pay special attention). However, depending on the brand of oven steam equipment, injecting too much steam may also cause a lot of ash coke on the surface of dough after baking, which will easily make bread not brittle, easy to soften and lose its taste. 5. Baking method Before baking (no dough is fed), steam is injected 20 minutes ago. Let the oven wet a little before baking the dough. When the bread enters the oven, inject a proper amount of steam within 15 minutes to make the bread begin to swell, and then inject a proper amount of small steam. At this time, the bread began to crack at the place where the surface was cut by the knife, so that the operation was completed and entered the steam baking. Within 0/5 minutes of baking/kloc-,the surface of bread began to change color slightly. At this stage, the fire can be turned down to the degree of heat preservation (the temperature of each oven is different). It is important to note that bread takes 25 minutes to bake. At this time, the color of bread should be golden yellow. If necessary, a small amount of steam can be injected. After the injection, the valve in the oven window will open three minutes later, so that the steam in the oven will start to drain out of the oven, and the bread can be baked directly until it is dark golden yellow. Sixth, the storage method after the oven After the bread is taken out of the oven, it is immediately placed in a wooden cabinet and placed in a cool place, and can be used after it is completely cooled.