For bakers, this problem is often encountered, and the […]
For bakers, this problem is often encountered, and the bread is always small. I can't solve the problem in a half-know solution. Today, why do you say that bread is not big?
Let's see why the bread is not good:
1. Insufficient or expired yeast;
2. Insufficient or excessive agitation;
3. The dough temperature is too low or too high and fermented too long;
4. The flour is not enough;
5. Too much oil, sugar and salt;
6. The final fermentation time is insufficient;
7. Flour is new powder or stored for too long.
Let's take a look at the solution:
1, yeast should be properly added according to the climate, winter can be more appropriate, and also pay attention to whether the yeast is bought back when there is no loose bag or leaking gas, otherwise it will affect the fermentation, resulting in insufficient bread volume;
2, should pay attention to observe when mixing the dough, remember not to stir or excessive, generally after stirring until the gluten is fully expanded;
3, the temperature of the dough can be adjusted by the water temperature, suitable warm water and noodles can be used in winter, and ice water or ice should be adjusted in summer;
4, such as the production of sweet bread flour gluten can reach more than 28%, while toast and other staple food bags should be more than 32% of gluten;
5, the formula ratio should be balanced, oil, sugar is a weak material, too much will cause the bread to shrink or collapse, and too much salt will inhibit the fermentation of bread, resulting in insufficient bread volume;
6, the final wake of the bread depends on the type of bread, sweet bread time is shorter, while toast and generous bags take longer, the temperature and humidity should be paid attention to during the proofing process, otherwise it will directly affect the bread Volume size
7, bread flour is best used in production after half a month from the factory.
Master these methods, the bread that comes out is like this!