Interpret the 7 major processes of bread making

Bread production is the same as pastries, and there are many knowledge inside. Even if it is a technical coffee, sometimes "Waterloo" appears, let alone baking Xiaobai, who has just joined the industry.

Some bread formulas look simple, but the situation is frequent in actual operation. Investigating the basic process of bread production is insufficient.

"Stir" of bread production

Before making, prepare all the materials according to the formula so that the subsequent operations will not be busy. One of the important steps for bread is to stir dough. Whether the stirring is correct or not will affect the final quality of the bread.

First of all, you must understand why you mix for dough. There are three points of stirring: First, when all materials are mixed, powder materials must be dissolved in dry water to evenly distribute them in the dough. Second, with the fusion of starch and water, it produces elasticity, viscosity and ductility, so that the dough forms a special physical structure, which is often referred to as gluten. The expansion of the dough is formed by the force of the gluten. Third, the dough will be exposed to the air during the mixing process and even mixes the air. Entering the air into the air will form a smaller bubble, these bubbles will be the distribution of air bubbles during the dough's fermentation process. In addition, the better the structure of the gluten, the stronger the water lock ability. If more water is locked in the gluten structure, the humidity and softness of the bread can be improved accordingly, and the taste will be better.

The degree of dough stirring also depends on the type of bread made. For example, Ou Bao, the flavor we want to get is natural wheat fragrance. Therefore, in the mixing steps, the air entry should be reduced as much as possible, reducing stirring to keep more original flavors. If it is a sweet bread and other products, the degree of stirring will affect the taste. Insufficient sweet bread, the taste is easy to rough; on the contrary, the sweet and hardness of the sweet bread that is sufficiently stirred is just right. Especially for bread with high oil content, stirring is particularly important.

In the stirring, when is a common problem when it is added? The surface of the dough gradually becomes shiny, and it is obviously sticky when touching, indicating that the moisture is still free, and the moisture is easy to penetrate to the surface of the dough. At this moment, it is not suitable for adding oil. When adding oil, it will not have too much effect on the stable gluten, and the moisture of finished bread will remain longer.

"Fermentation" of bread production

Good fermentation will have delicious bread. If you want to get the ideal fermentation state, temperature and time are important.

The stirred dough enters the basic fermentation stage, which is a one -time fermentation or basic fermentation we often say. This stage is mainly for yeast breeding to form a good flavor of bread. The temperature suitable for basic fermentation is 27 degrees Celsius, which is also the temperature that most bakers will use.

Usually in the formula, the temperature required for the basic fermentation is room temperature, which refers to 27 degrees Celsius. Generally, the fermented boxes of bakery are used for final fermentation. The dough with basic fermentation often placed directly at room temperature environment of 27 degrees Celsius, which can effectively control costs.

Pressing the exhaust, also known as the excretion of gases, refers to the gas of the dough during a fermentation process of the direct method, folded the dough, and reunited, thereby increasing the elasticity of the bread.

How to master dough exhaust time points? In principle, it is 2/3 of the fermentation time. As early as this time, the effect of pressing the exhaust was not obvious; when it was too late, the effect was too great. Therefore, when you forget to press the exhaust or late, the force of pressing the exhaust must be lighter than usual. If the temperature of the fermentation space is higher than the target temperature, the fermentation time should be shortened. Conversely, the fermentation time must be stretched.

The "division, round" of bread production

The division refers to the dough after basic fermentation, which divides the dough into a suitable size according to the size of the bread required.

The method of insurance is to divide the required weight at one time, because multiple cuts are easy to damage the state of the dough, but one success is not easy, so please try to cut the weight as much as possible to reduce the number of segments.

The segmented dough will have a cuttings. If it is not treated, the subsequent fermentation of the dough will expand along the crack. Moreover, at the cracks with many expansion range, the gluten tissue will be relatively weak, so that the fermentation of the entire dough will be uneven, and will eventually affect the shape and taste of the bread.

The round steps can reshape the smooth and beautiful epidermis of the dough, give the dough strong internal gluten tissue, so as to perform a good volume extension.

After the division, the round should be performed as light as possible without touching the dough too much.

"Intermediate fermentation" of bread production

The middle fermentation refers to a dough that is scratched by the split roller. The general standard is 15-30 minutes.

In the dough during the middle fermentation process, try to touch the center. If there is a hard block, you cannot enter the next stage. This shows that during the process of dividing the round, it cannot be rolled into a round shape excessively.

On the contrary, after cutting and rounding, there are no elastic and collapsed dough. At this time, it is necessary to be strong and round, and repeat the circular process again.

In this process, it is necessary to avoid the dry bread. Covering the lid and the plastic wrap is an effective method.

"Plastic" of bread production

Plastic surgery can give the dough all kinds of shapes, and its functions include: removing the gluten to make the gluten more flexible; the exhaust movements in the plastic surgery process can make the dough re -produce uniform bubbles; different plastic methods will affect the final product of the finished product. Taste. Try to be as simple as possible. If you want a complex shape, you must spend more steps to complete. If you want to keep the bread fluffy mouth, you can try to complete the plastic surgery as much as possible, retain more bubbles, similar to European bags; toast, etc. can be shaped with rolling sticks, the purpose is to discharge bubbles as much as possible.

Is it better not to use hand powder? In fact, it is not, hand powder is essential, but when making soft dough, please use hand powder moderately.

What should I pay attention to? Keep in mind no matter which bread is made, the surface of the dough after plastic surgery should be smooth, and there should not be a crack gap. The bottom closing at the bottom must be completely closed and determined to prevent the collection of the final product from the side.

"Final fermentation" of bread production

The final fermentation refers to the need to relax the dough that has hardened due to plastic surgery, so that the gas is fully retained in the dough.

Therefore, it is not necessary to fully ferment the temperature and humidity written in the textbook. During the final fermentation, the volume of the bread is about 80 % of the expected volume.

Finally, in the fermentation time, if the dough is not inflated within the final fermentation time, and then put it in the oven after extension, it will not extend. Therefore, it is best to ensure that the size of the volume is fully fermented and then put it before putting the size before putting it. Enter the oven.

If it is fermented slowly, you can make a well -flavored dough. Even if the model is not placed, you can make a large -volume expansion and light bread.

"Baking" of bread production

Please bake as high temperature and short time as possible. Different bread must be processed before entering the oven, which can make the bread have better visual effects.

Cake dining bags, meals, Bouro and other small breads with more sugar content will be painted with egg liquid. The purpose is to add flavor and make the bread epidermis look more translucent and shiny. There are three types of egg liquid used for brushing the egg liquid, including all eggs plus water, all eggs plus half egg yolk, and all eggs and fresh cream. Sugar -free bread will add steam to the oven.

When baking in bread, you should pay attention to adding steam. Put the steam in the bottom of the oven and use a baking sheet to add 50-200 ml of water to the baking tray to generate steam. The purpose of temperature steam is to prevent drying, so it is suitable for meals, pastries, and toast. The purpose of high -temperature steam is to make the outer epidermis with luster and crispy.

Here we have to mention European bread, cutting tattooing before baking. Cut out the lines with a knife in the dough, which brings the visual effect and helps the dough expand after heating. According to the pre -cut line, it presents a beautiful crack effect.

During the baking process, be sure to pay attention to the baking color. If necessary, please replace the position back and forth.

After taking out a delicious baking color from the oven, take it out and hit the position of 10-20 cm from the working cabinet, and hit it on the workbench together with the baking sheet. Avoid baking and shrinking to maintain a good texture.

(Xiao Yi)

Source: China Food News

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