The first step you must know: mix and stir the noodles.
The first step in baking bread is mixing flour, which can be said to be the most important first step in baking bread. To make bread, you should first choose high-gluten flour, because the protein contained in AG is relatively high. Making bread and noodles is generally not artificial. It's better to have a bread machine or a chef machine at home, because these two baking tools can keep stirring.
During the mixing process of bread machine or kitchen machine, the gluten of high-gluten flour will continue to strengthen until the dough can become a film as shown in the figure. We can pull out the translucent film by hand and try to poke it with our fingers, so it is difficult to break it. At this time, the dough we mixed and stirred has reached a better stage, and the first step of baking bread is completed. The gluten of flour meets the strongest requirements, and our baked bread also meets the best requirements.
Step 2: dough fermentation
Dough can be divided into primary fermentation and secondary fermentation. Let's talk about the first fermentation. Usually a toaster is used at home to set the fermentation time. The requirement is low indoor temperature. If the fields are better, the temperature will be enough in summer. If the room temperature reaches about 25 degrees, natural fermentation can be used completely. If the room temperature is below 20 degrees, it must be fermented in the bread machine. It takes about an hour to ferment in the toaster. The first fermentation will make the dough tasty and the baked bread more fragrant.
After the first fermentation, let's talk about the proofed dough in the 520 curing barn. First of all, the air in the flour should be removed, so that the gluten of the dough can be relaxed. Because it is easy to form in the process of making bread, it needs a very simple proofing process. After the first fermentation, the dough will generally be about twice as big as the original interview. As long as you poke a deep hole with your finger dipped in flour, the hole will not collapse or shrink.
After the whole process of dough proofing is almost completed, secondary fermentation is needed. The second fermentation requires a higher temperature than the first fermentation, usually about 20-30 degrees Celsius. If the temperature is too low, the dough will harden, which will affect the bulking rate of the dough. If it is too high, the dough will be soft and collapse, although the time will be faster. Therefore, the secondary baking should not only have a temperature of 20-35℃, but also a humidity of 85% to keep the dough moist, so we usually rely on the oven to complete the secondary baking. When baking in the oven for the second time, add a bowl of hot water at about 40℃ under the baking tray, especially in the freezing season. When the hot water is cold, take it out and replace it, so that the final fermentation can achieve the most perfect effect, and the time is about 40 minutes to 50 minutes.
Step 3: dough fermentation.