First, pay attention to control the temperature.The temperature is higher in the summer, and when the dough is stirred in the bread machine, the temperature will rise because the dough will rub against the bread machine and generate heat.It can affect the overall quality of the dough. If you must adjust the temperature of the dough, then ice water and milk are both good for adjusting the dough.If the bread must be cooled during stirring, you can also turn off the toaster and remove the dough in a safe manner, lay it out on the marble and it will soon cool.
Second, water consumption.When we add water to the dough, it is actually affected by the humidity, temperature and water absorption of the flour.It is better to keep the percentage around 20, which can be fine-tuned.If you find that the dough can't be stirred on the bread knife of the toaster, then prove that the water you add is not enough.
Third, the choice of flour.If you're making bread, choose high-gluten flour.Of course, according to the specific formula to choose.
Fourth, yeast selection.One of the first things to notice is that yeast does not have direct contact with ice water.Because once the yeast touches the water, its ability to ferment can be affected.It can even make it impossible to ferment properly.The correct order is to first add ice water in the bucket, then flour to cover the water, and yeast to add at the end.And the yeast can't touch the salt because the salt is the bane of the yeast, it kills the yeast directly.This will affect the overall fermentation.
Fifth, stirring attention.The dough is wet and sticky until smooth and firm enough for zui to be pulled open by hand.You have to control the timing when you're stirring, and if you're stirring too long and you're stirring too much, that's going to have a direct effect on the expansion of the bread, and the expansion is so good that the bread tends to burst.It is best if the dough is not very sticky when stirred properly. If the dough is stirred too much, it will become very sticky.A piece of dough that fails can be pulled out very long, and the thin film of the dough is more likely to break off, which is softer and more likely to break off.
Sixth, fermentation needs attention.Generally, the dough is 2 to 2.5 times the size of the dough for the first time, and the temperature will be around 28 to 30 degrees for about 40 to 60 minutes.The fermentation time is of course longer if the fermentation temperature is lower, depending on the temperature.It is suggested that if the dough is first fermented, you can put it in the freezer for about 30 minutes before continuing to make it.The goal is simply to be less sticky.And you don't have to worry about the dough fermenting while you're making it.The intermediate stage of fermentation, which is slack, is usually 10 to 15 minutes, and this time is not necessarily determined according to the specific situation of the gluten and shape of the dough.And finally the fermentation temperature is about 40 degrees and it takes about 20 to 40 minutes.As before, it depends on the situation.The breads ferment to 2 to 2.5 times larger, and the breads ferment to 1.5 times larger because there is only a thin crust on the outside.Some people report that bread is not soft enough.This will allow the fermentation to take longer after zui.Also do not want too long, this degree must hold good.
Seventh, bread shaping.Probably a lot of people are not familiar with it and don't know how to use it.This needs more practice in normal times.Sprinkle some almonds, sesame seeds, or whatever you like on the surface of the bread.Instant bread looks professional and delicious.
Eighth, bread machine baking.The toaster is easy to use, but it probably doesn't have as much space as an oven.General bread machine is the side to heat, specific different types of bread machine is also different, the general bread machine toasted around and bottom will be a bit deeper, slightly thicker skin, but not too thick.There's actually a solution to make the bread more even, which is when you bake it with foil on the sides, so that the bread is golden and golden and even and oh, it's not thick anymore.
Ninth, preservation of bread.One of the things that a lot of people make a lot of mistakes is that they want to have a bite of bread right after it comes out of the oven.Because the bread dough will produce a lot of lactic acid bacteria and other substances when it ferments. If you eat it right away, it will easily cause stomach problems.That's what the industry knows.Of course, once it cools, it is eaten casually and becomes a very healthy food.It is better not to eat bread more than 2 days in summer. Some of the packages say that you can eat bread for several days, but it is best to eat bread within 2 days.A lot of people might choose to keep their bread in the freezer, but it's not a no-no, but zui doesn't want to keep it too long. If you keep it in the freezer, the bread will get dehydrated, moldy and even stick to the fridge's bad smell.If you want to keep it cold, it's best to keep it in the freezer for a longer time. Wrap it in plastic wrap and use an oven or toaster to defrost and bake when you need it.