The first step of bread making: stir the dough.
Mixing dough is kneading dough. In the whole process of bread making, the stirring of dough is the most basic step and the second key point to determine the success or failure of bread making. For details, please refer to the previous post: How to knead bread dough.
Step 2: Basic fermentation
Fermentation is the first key to the success or failure of bread. In the process of basic proofing, gluten is fully oxidized, making dough more malleable. Basic fermentation has great influence on taste, softness and shape. Please refer to the previous post: Bread Fermentation.
Step 3: the dough is vented, divided and rounded.
Fermented dough, if there are many big bubbles, needs to be gently pressed out by hand, which is called venting. Some dough is fermented evenly, so this step can be omitted. Segmentation is to divide the dough into small portions according to the needs of the recipe. Usually the standard size of a steamed stuffed bun is 60 grams, which can also be divided into 50 grams or 40 grams. The separated dough cannot be formed immediately, and it must be rounded, also called kneading. By rounding, a smooth skin is formed on the dough surface, which is beneficial to retain new gas and make the dough swell again. Rounding each small dough is also beneficial to prevent the dough from adhering to the surface during molding, so that the outer skin of the finished bread is smooth and the internal structure is more uniform. Try not to use dry flour when rounding to avoid big holes in the bread. When forming a circle, apply force evenly and quickly.
Step 4: Relax in the middle
Some formulas are also called intermediate fermentation. In fact, this time is very short, about ten minutes. This process is not to wait for the dough to ferment, but to restore the softness and elasticity of the dough after cutting and kneading, which is convenient for the next molding, so it is more appropriate to call it relaxation. Note that it can be placed at room temperature when it is relaxed, but it should be covered with a wet towel to prevent the dough from drying and crusting.
Plastic operation
Shaping, also called molding, is to make the dough loose in the middle into the required shape. Round and olive are common shapes. There are many kinds of more complicated plastic surgery techniques, but beginners need to practice more. After all, whether the plastic surgery is in place is closely related to the previous steps.
Step 6: final fermentation.
The final fermentation is also called secondary fermentation (calculated by intermediate relaxation) or tertiary fermentation (calculated by intermediate relaxation). Discharge the dough into a baking pan, and put it in a warm and humid place to ferment to 1.5- 1.8 times the original volume. The ideal temperature for final fermentation is about 35℃ and the humidity is 75%. The time is about 30-45 minutes.