bread

-Steps-

1. The standard for identifying the internal structure of bread: the toast is golden in color, flat in appearance and thin and soft in skin. Internal organization: the pores are small, there is no sediment at the bottom of the toast, the luster is silky, the pore wall is thin, the pores are slightly long and even, and it is soft, smooth and elastic when touched by hand. White toast pursues the above standards. English toast, dried toast with dried fruit and meat, whole wheat with bran and other toast tissues will be thicker and have some pores, but it is worth noting that it should be treated differently from coarse toast with pores when it is over-fermented.

2. The basic process of making bread: basic fermentation: the best fermentation environment is 28-29 degrees and the humidity is 75% until the dough becomes 2-2.5 times larger. Divide rolls: Divide rolls according to the weight of bread. Intermediate fermentation: let the kneaded dough relax and produce gas, without crust on the surface and excessive fermentation, which takes about 10- 15 minutes. Molding: if it is rolled twice, after the first molding, it needs an intermediate fermentation, which is what we usually call relaxation, before the second rolling can continue. Finally, fermentation: the optimum fermentation environment temperature is 38 degrees and humidity is 85%. Usually put it in a sealed space, such as microwave oven or oven, and then put a small bowl of water to ensure its humidity. Baking: Before baking, preheat the furnace temperature to the baking temperature required by the product. Cooling: Toast products should be demoulded as soon as they come out of the oven, and all kinds of bread can be packaged to prevent aging when the central temperature is 38-42 degrees.

3. Direct method: 1. Add all the ingredients (except cream) together and stir (pay attention to the water temperature when stirring) to avoid adding yeast, sugar and salt together to prevent yeast activity from being affected. 2. Mixing dough and picking-up stage (the dough in the picking-up stage is rough and wet, inelastic and malleable) 3. Stir until the water is completely absorbed and roll up (the dough surface in the roll-up stage is not smooth and a little wet, so it is easy to break by hand) 4. After the dough is agglomerated, add the grease and stir slowly until the grease is completely absorbed until it swells. (The dough in the expansion stage cannot form a very transparent film when spread by hand, and it is serrated when torn, and the dough surface is smooth and elastic. 5. Continue to stir until the complete stage (the dough in the complete stage is smooth, elastic and malleable, spread into a smooth film by hand, and the crack is smooth rather than serrated when tearing) 6. After the dough is stirred, it is put into a container and covered with plastic wrap at 26 degrees for basic fermentation. The volume is about 2.5 times of the original. (1, the indoor temperature will change with the change of seasons, so we must pay attention to measuring the temperature of dough to control fermentation. 2. If the room temperature is lower than 15℃, the water temperature must be adjusted to 28-30℃ to avoid the slow fermentation speed and small volume of dough when stirring. If the dough temperature is too low, the humidity and temperature of about 5℃ must be increased to help fermentation, otherwise the normal fermentation volume cannot be reached. 3. When mixing the dough, the temperature should not exceed 30 degrees, otherwise the texture of the dough will be too rough. When the weather is hot, use ice water taken out of the refrigerator. 7. After the initial dough is made, it begins to be divided into blocks, rounded, relaxed and shaped, and finally the bread is fermented to twice the size of toast. The optimum fermentation environment temperature is 38 degrees and humidity is 85 degrees. After 80% enters the furnace.

4. Medium seed method: 1. Pour the dough ingredients in the recipe together and stir. Knead into a medium-sized dough. 2. Ferment at the basic fermentation temperature of 26 degrees and humidity of 75% until the dough is cooked (when the top of the dough is flush with both sides and the middle part is slightly concave) 3. Take out the medium-sized dough, mix it with materials other than high flour in the main flour for several times, then add the high flour in the main flour and stir it into dough, then add butter, stir until the dough is in a complete state, and take it out to continue fermentation (the time for continuous fermentation depends on the ratio of medium-sized dough to main flour, if the medium-sized dough: main flour = 85: 15, continuous fermentation 15 minutes. Note: Toast, sweet bread, Song Ke and other breads have different requirements for dough state. Toast: complete (80-90% whole wheat), sweet bread: swollen, awesome: rolled up. Excerpted from the above Jin Dawang blog.

5. Can melted butter be used to measure the softening degree of butter? Last but not least, liquid butter doesn't mix easily with dough. Butter can only exert its plasticity when it is soft, and it can't blend with dough. Secondly, because the melted liquid butter will lose water, it will affect the hardness of dough.

6. The function of yeast: 1, releasing carbon dioxide to make bread fully expand. 2. Produce flavor and some nutrients. 3. Soften gluten (open instant dry yeast and salt). The function of salt is 1. Improve the taste of bread. 2. Strengthen the viscosity and ductility of gluten: 1. Increase the sweetness of bread, make bread colorful, keep soft and easy to bake. 2. Inhibit the activity of yeast milk powder: 1. 2. Neutralize the acidity produced by dough fermentation. Using skim milk powder, whole milk powder contains protease, which can harden gluten.

7. Kneading part: 1. When materials other than degreasing are kneaded into dough, the dough is unformed and inelastic, and the dry powder disappears, but the dough is rough. Medium size dough 2. Caking stage: the gluten in the dough begins to form, which is inelastic, and the dough is a little sticky and has poor ductility. 3, expansion stage: spread the dough, the dough will present a film, but this film is not tough enough, easy to break holes! The hole is irregular, not smooth and not round. At this time, the dough has reached the expansion stage. Bread other than toast can reach this stage. 4. The transparency of the film is higher than 80%, and the holes in the film are in the sawtooth to smooth stage. When you put it on your hand, you can see thicker lines on your hand. Add toast or whole wheat bread. The dough is smooth and soft. When you pull the dough by hand, you can form a film, and the fingerprints on your hands can also be seen. White toast

8. Fermentation part: The ideal humidity for basic germination is 27C, and the relative humidity is 75%. When the volume of bread expands to 2 to 2.5 times, the first fermentation is completed. Judgment method: stick a little dry powder on the bottom of dough with your fingers and pull it out with your fingers. If the hole does not retract or collapse, it means that the fermentation is good. Insufficient fermentation: Dip your forefinger into dry flour and knead it to the bottom of dough, and the hole will recover quickly, indicating that fermentation is not completed. Under-fermented dough cannot be enlarged in volume, and its texture will be rough. Over-fermentation: Dip the forefinger into the dry flour and knead it to the bottom of the dough. If the surface collapses in a large area, it indicates excessive fermentation. Overfermented dough is difficult to shape and has a sour taste. Inferior quality

9. Divide into circles: Divide: Divide a big dough into small doughs with the same size by weighing. Rounding: The purpose of rounding is not only to adjust the shape of dough to make it spherical, but more importantly, to make the dough surface convex. The best condition is that the dough surface is swollen and smooth. Why is it round? After the dough is separated, the gluten structure at the incision is destroyed and it feels sticky. At this time, the incision of the dough is squeezed inward, and the smooth and delicate side of the dough bulges outward, and then the dough is kneaded. In this way, the damaged part of gluten protein structure is wrapped inside, and the dough surface becomes compact and smooth. At this point, the dough surface is tight and bulging, and the gluten structure will be stimulated as when kneading the dough, so that the gluten is strengthened and the dough becomes bulging. So that the carbon dioxide generated inside the dough will not go outside. Rounding method: See the video link below.

10. Relaxation in the middle: the dough after rounding is easy to shrink, the shape is inconsistent with the expectation, and it is easy to break. So relax the dough. In this way, the dough can continue to be proofed, and it will become more or less swollen than before. Because of this, the facial fascia is stretched, the dough becomes loose, the elasticity is weakened, and it is easy to form. Relaxation method: don't crust the dough surface, and cover it with plastic wrap. The humidity is 70%-75% and the temperature is 27-29 degrees.

1 1. Forming: the dough that has been proofed in the middle is made into the required shape of the product. Toast shaping can refer to the following video.

12. second fermentation part: put the molded dough into the oven (add a small bowl of warm water) to make the yeast in the dough regenerate gas, increase the dough volume, and finally wake up at 35~38C. The relative temperature is 80~85%, and the ideal fermentation time is 45 minutes. If the fermentation temperature is too high, such as more than 40 degrees, it will make the bread sour, and excessive proofing will also make the internal structure of the bread rough and the shape not full. If a toast is not stamped, it will be sent to nine points, and if a toast is stamped, it will be sent to eight points.

13. Baking part: Baking different hard skins (1) I usually don't brush anything. Milk: light brown soft and hard skins. (2) Whole egg liquid: golden red bright skin. (3) Egg yolk+aqueous solution: golden yellow with bright skin. (4), defrosting: light yellow soft skin. Toast baking: uncovered 180 degrees for 40 minutes, the lower layer of the oven is colored and covered with tinfoil. The temperature and time are for reference only. Coverage 180 degrees for 45 minutes. Three-energy gold non-stick toast sweet bread in the lower layer of oven: 180 degrees or so 18 to 20 minutes. The temperature and time are adjusted according to your own oven.

14. Bread cooling preservation: the baked bread will be demoulded immediately. Wrap it when it gets warm to prevent the water from evaporating. Frozen storage of unlimited toast.