1. Selection of recipes: When choosing bread to make, the recipes should be accurate. The ratio of flour to liquid will vary from flour to flour, but it can be successful if it is kept at 10%, so don't add all the liquid at once when mixing flour, and add the liquid while mixing flour according to the situation.

2. Kneading: Kneading must be able to withstand loneliness. Generally, there is no chef machine or bread machine at home, so you can only knead dough by hand, but the bread kneaded by hand will be more humanized. Knead the dough until it comes out of the film, you don't have to use a good plastic film, but at least the broken edges of the film should be round and not serrated. Except for some varieties that don't have to knead out the film.

3. Fermentation and secondary proofing: The first dough fermentation is about twice the size. Don't over-ferment, and then the steps of venting and relaxing can't be reduced. The second proofing is also based on the kind of bread made, especially the bread that needs to be shaped. It must be proofed twice before it can enter the oven.

4. oven temperature: generally, the oven temperature at home is high. If there is no oven thermometer, it is recommended to reduce the temperature required for the formula. Unless it is clearly pointed out that it is also made in a home oven, this time and temperature can be referenced. For example, all the dishes I cook are baked in a home oven, and the recipes such as temperature and time have been adjusted.