I have been in contact with baking for more than two years. After I have experienced N failures and wasted a lot of materials, the bread I made can barely see people. At least the people around me feel that the bread I made is very delicious. . After so many failures, I also summed up a few issues that need attention, and now I can only say it for your reference. If I have something wrong, please ask the master.
1. A problem that the amount of water will encounter. Some people in the same way have a soft and hard dough, and some people pick up the dough but it is very wet. This is because the water absorption of each type of flour is different, and the humidity of the air in each area is also different. Therefore, do not add all the water in the formula at one time, you can leave 10-15% of the water first, then according to the dough. The degree of hardness is increased.
2. The most common problem with temperature breadmakers. Because the dough bucket of the breadmaker is wrapped in the middle of the breadmaker, as the time of the kneading increases, the temperature inside the breadmaker will gradually increase, causing the temperature of the dough to increase, which will change during the kneading process. The wet sticky, fermented, thus affecting the quality of the bread. When you are kneading, you can open the lid of the bread machine to have the interest rate for heat dissipation. You can also refrigerate the liquid (water, milk, egg liquid...) used in the kneading beforehand. The refrigerated liquid can also adjust the temperature of the dough. . Especially in this hot summer, the temperature of the bread machine is more likely to rise. You can move the bread machine to the air-conditioned room during the kneading, or open a fan to lower the temperature.
3. Flour for bread flour should use high-gluten flour for baking. There are many high-powder powders that are not used for baking. The content of gluten is not enough, which directly leads to the bread that is not soft enough. I often use the golden image. High-gluten flour".
4. When the yeast is kneading, the yeast should not be in direct contact with sugar and salt, which would cause the yeast to dehydrate and lose its activity. If you use ice water to make noodles, yeast should not be in direct contact with ice water, because ice water can cause yeast to lose or reduce activity.
5. The fermentation temperature of the first fermentation should be about 28-30, the fermentation time is 60-80 minutes, and the fermentation is about 2-2.5 times the original volume of the dough. Intermediate fermentation (relaxation) can make the dough more malleable, which is good for shaping the dough, usually for 10-20 minutes. The temperature of secondary fermentation (final fermentation) is about 35-40 degrees, can't exceed 40 degrees, the fermentation time is 30-60 minutes, can't exceed 60 minutes, ferment to about 2 times, and the toast is fermented to 8 minutes of mold. full. The specifics can be determined according to the condition of the dough.
Shaanxi Kang New Pharmaceutical co., Ltd. , https://www.kangnewpharmas.com