I don't know if you have found out that bread and steamed bread are also fermented pasta, but bread is mostly more delicate than steamed bread, with smaller and more uniform pores. So if you want to make bread have more delicate pores, you can first compare the production process of steamed bread.
First of all, judging from the added materials.
It can be seen that bread and steamed bread are slightly different. Steamed bread needs warm water with yeast and flour, not edible oil, while bread needs milk with yeast and flour and edible oil. In fact, this first step is one of the main reasons for making bread more exquisite. Although both water and milk contain water, they are quite different. After mixing water and flour, the protein and starch of flour will be diluted to a great extent, while milk is not so thick, so milk and flour will naturally not make the gluten of dough stand out.
The main function of putting cooking oil in bread is to increase the ductility of dough, so that the bread made will have a more wiredrawing feeling. The invasion of oil will make protein, water and starch fit and blend better. On the other hand, it can also reduce gluten after baking, and it also needs moisturizing function.
As long as these two kinds of ingredients different from steamed bread are put in, half the battle is won. Remember not to add water to it. The surface of bread is wetter than that of steamed bread, which will stick your hands.
Second, second, from the degree of kneading.
The dough of bread needs to be kneaded patiently for nearly 30 minutes. Simply kneading dough can't make flour and other materials blend better. After the dough is fermented, the pores can be more uniform and delicate. All the unpretentious steamed noodles were basically destroyed in this step.
After the fermentation is completed, the dough needs to be kneaded and vented for the second time, so that the bread embryo can have the desired shape. With the patient kneading for the first time, the second time is much simpler, and this step only needs to reach the degree of exhaust.
Thirdly, the temperature and time of secondary fermentation and baking.
If there are some big bubbles in the bread, but some are ideal, it is probably caused by the uneven secondary fermentation temperature after embryo making. If the dough is kneaded very finely in front, the yeast in the dough is evenly distributed in every part of the dough. Under the condition of uniform heating, in principle, there will be no foaming in some places and some places will be small.
The second fermentation of bread embryo needs to preheat the oven for a few minutes in advance, then turn it off and put it in the oven with residual temperature 15 minutes, so that the temperature in the environment is very uniform. Furthermore, when baking, if some places are too close to the lamp and the oven temperature is not balanced, this part of the bread embryo may also produce a lot of gas, expand rapidly and appear large pores.
Conclusion: In addition to the above possible reasons, too much yeast and poor quality bread flour may also lead to failure, but these factors are very secondary. If you are worried about not grasping it well, it is recommended to buy bread flour for better operation.