Why is the crust 1? According to the usual experience in making bread, the problem of fermentation accounts for 99.999% of the bread with hard and very hard surface after baking. In terms of making difficulty, making bread is the most difficult because it needs fermentation.
2. There are too many factors affecting fermentation, ranging from environmental temperature and humidity to subtle differences in formula and even differences in flour, which will have a certain impact on fermentation.
Generally speaking, the dough needs to be fermented twice, namely the first time and the first time before baking. Because I don't know what kind of bread is made of, I can't jump to conclusions, but generally speaking, ordinary bread needs to be poked with my finger for the first time, and the dough won't bounce off like a balloon deflates. Just take one picture. The volume is about 2-2.5 times of the original.
4. For the last fermentation, after the dough volume is obviously increased (generally 1.5-2 times), it is necessary to judge the fermentation situation in the preheating oven with hands and eyes, which is in line with my own experience. So don't be afraid of failure, do it a few times more, so you can accumulate more experience.
Extended data
1, the bread is very hard. In addition to poor fermentation, it is also related to the dough being mixed together but not delicious.
2. The methods of dough mixing include direct method, medium seed method, old noodle method, Tang Zhong method and low-temperature refrigerated fermentation method. That sounds complicated. It will be introduced later. Choose one that you like best and suit best every time.
Bread made by direct method is easy to age, but for beginners, you can practice this method first, and then consider other methods after you have fully mastered the skills of making bread.
4. Adding taro, yam, sweet potato, cereal and other ingredients to the dough can also make the bread soft and moist.
Baked bread is too dry to crack, and the content of oil, sugar or water in the formula is too low, so the bread dough is easy to burst.
2, the fermentation is not in place, the bread is heated and fermented in the oven and expands rapidly, causing the epidermis to crack.
3. Too high fermentation humidity or temperature will lead to bread cracking during fermentation.
4. The baking temperature is too high, especially for large-volume bread. Once the temperature is too high, the crust is easy to crack due to the rapid expansion inside the bread.
5. Bread molding technique or strength is wrong, which leads to gluten fracture and may lead to skin cracking.
6, the bread is not sealed and pressed, which will lead to skin cracking.
The correct way to make bread in the oven;
320g of high-gluten flour; Whipped cream120g; Egg 55g dry yeast 4g; Salt 3g; Milk powder10g; Milk 75g butter 30g fine sugar 42g.
Exercise:
1. Mix all the ingredients except butter and start kneading the dough. After the dough is almost evenly formed, add butter and continue kneading until a large film appears on the dough.
2. Wait for the dough to ferment, about twice as big, and then flatten and exhaust.
3. Knead the dough into the shape of bread, then put it in a baking tray and wait for fermentation until it is about twice as big as before.
4. Preheat the oven to 180 degrees, bake for 25 minutes, and the bread is ready.
Honey bread ingredients:
High gluten flour: 260g low gluten flour115g; Dry yeast 4g; Milk150g; Salt 4g; White sugar 35g honey 55g butter 25g olive oil 1 teaspoon; Water 1 teaspoon.
Exercise:
1. Mix yeast, milk, egg liquid, sugar, salt and honey evenly, pour in high flour and low flour, knead into smooth dough, add softened butter, and continue to knead until the gluten swells.
2. Put the circle into the pot for basic fermentation to double the size, poke it with your finger, and it will not rebound quickly or sag.
3. Knead the fermented flour into long strips and cut into small pieces, each of which is a loaf of bread. Make it into your favorite shape according to your own preferences. Then spread a thin layer of oil on the baking tray to prevent the bread from sticking, and then put the prepared dough on it.
4. Continue to ferment to twice the original size.
5. Mix honey, olive oil and water evenly to make honey water.
6. 170 degrees, take it out after baking, brush it with honey water, and bake it evenly. The whole process takes about 15 minutes.