First, the moisture is wrong. Different breads have different moisture content during baking. For example, the flour of French bread is 100% and the moisture content is 70%.
Second, when making bread shapes, even if the dough is too wet, don't use too much flour to avoid being too sticky. Just sprinkle some powder on the table. Don't put too much powder repeatedly, or it will make the dough absorb too much powder. That will lead to insufficient evaporation of water during baking and make the bread too dry.
Third, the whole type of secondary fermentation is not covered properly, or a cup of hot water is not put in the oven for fermentation, which leads to crust on the surface of bread embryo and expansion during baking, which leads to skin cracking.
Extended data:
The golden rule of making bread:
1, high-gluten flour must be used for bread and low-gluten flour for cake;
2. Salt should not meet yeast when discharging, otherwise it will inhibit fermentation and affect the fermentation effect;
3. If the skin is too hard, you can choose a light-colored scheme, or put more water, or replace water with eggs and milk of the same capacity; If the bread is not cooked piece by piece, put less water;
4. Too much sugar or too long heat preservation time will make the bread bigger;
5, it is best to put some butter, if not, vegetable oil can make do;
6. improver is a chemical substance that can make bread fluffy and taste better. You can use it or not, because it is harmful to health. It is recommended not to use it for a long time.
Baidu encyclopedia-bread
People's Network-Remember the six golden rules for making bread and teach you some tips for buying flour.