Face to face group:
Direct method is the most commonly used method in bread making. Most soft breads use this method. It refers to the method of kneading all the raw materials at one time according to the feeding order, and some or all of the flour in the formula does not need to go through the pre-fermentation step.
Advantages: The formula with the shortest time and simple ingredients is more likely to highlight the flavor of flour itself.
Commonly used in making: dim sum bread and a small amount of staple bread.
Disadvantages: Because most of its dough gluten is formed by external force (mechanical beating or manual kneading), the fermentation time is relatively short, and all kinds of chemical reactions and enzyme changes in the fermentation process are carried out hastily, so compared with indirect dough, its ductility is slightly worse and the bread ripening time is faster. This is not obvious in dim sum bread with polysaccharide oil, but it is more intense in staple bread with low sugar oil.
Tips:
1. When making dough, it takes a little longer to beat the dough of snack bread with rich ingredients, high sugar content and high oil content by machine than by other making methods, and the gluten of the dough is increased by external force. The dough has good gas retention and the finished product is soft.
2. When making staple bread by this method, because the dough contains less sugar and oil, in order to achieve the purpose of soft and moist finished products, it is necessary to increase the water content of the dough, which is more delicate than the pastry bread dough. Then the beating degree of dough needs to be controlled, such as sandwich bread and French bread, which are staple foods. After the dough is beaten, it needs to be turned over for fermentation and folded many times to naturally strengthen its gluten. Or use a relatively low temperature (for example, in a refrigerator at 5- 10) to ferment the bread of the staple food, so as to prolong the main fermentation time and increase the flavor of the dough.
Pater fertilization ee:
Advantages: After a long period of fermentation, all kinds of enzymatic chemical reactions of medium-sized dough are more thorough, the fermentation maturity of dough (the maturity of dough affects the color, height and hardness of finished products) is more complete than that of direct method, the dough has better ductility, and the finished bread is bigger, softer, better in color and slower in aging.
Commonly used in making: bread, toast and other staple foods. For example, 100% medium-grown Hokkaido toast, Hong Kong-style packaging and so on.
Disadvantages: Medium-sized dough takes a long time to make, and medium-sized dough is difficult to control. For example, medium-sized dough will be over-fermented because of the large amount of yeast, high refrigerator temperature and long fermentation time, which will produce strong sour taste or wine flavor and affect the flavor and swelling power of the main dough. Because of the long fermentation time in the middle seed method, the amount of flour used in the middle seed method exceeds 50% of the total flour, and the fermentation smell will overwhelm the aroma of flour itself.
The intermediate seed method is suitable for friends who are already familiar with the fermentation principle. Generally, the main fermentation of the main dough made by intermediate seed method is omitted, and the relaxation and proofing process of the main dough is repeated.
Tips:
1. Culture medium seed method is a kind of pre-fermentation method. Usually, more than 50% of the flour, part of the water and a small amount of yeast in the formula are whipped into dough (considering the osmotic pressure of yeast, materials such as sugar, salt and milk powder should not be put in the dough as much as possible to make the dough absorb water and hydrate better). After the dough size reaches 3.5-4 times and the surface is about to collapse, the fermented dough is cut into small pieces and whipped with other materials for the second time to make the main dough.
2. Culture medium seeds can be fermented at room temperature above 20 degrees or in a fermentation box or in a refrigerator. I like all kinds of toast made by China seed method. I made China's seed dough the night before, put it in the refrigerator (5℃ to 10℃ is suitable), then take it out and heat it the next day, and then make bread. This finished product is larger in size, more beautiful in color, softer and longer in shelf life.
Tang Zhong method ():
Tang Zhong method, from Japan, refers to the method of taking out a part of flour from the formula, mixing it with water, stirring and heating it to a smooth batter of 65-85 degrees (similar to the paste method when I was a child), completely cooling it, and processing it into bread dough together with other materials in the formula. The purpose of Tang Zhong method is to gelatinize a part of flour first, so that the water absorption of gelatinized flour increases and the finished product tastes moist.
Advantages: the finished product is softer and more elastic, which can prolong the aging time.
Commonly used in making: all kinds of soft bread and toast.
Disadvantages: The production time is longer than that of the direct method, because it can only be used after Tang Zhong is completely cooled, and the refrigerated Tang Zhong has better effect.
Starter (starter)
The starter method is also a pre-fermentation method. There are two typical types of starter cultures: Polish starter cultures (pool/liquid starter cultures) and Italian starter cultures (Biga// solid starter cultures).
Advantages: the finished product is very fluffy and soft, and the wetting and aging time is slow. For example, Ivan bread in Japan is made by the fermentation method in Poland. The finished product is not only high, but also extremely soft and moist. Commonly used in making: all kinds of French bread, baguettes, staple food toast, etc. Disadvantages: the production time is long, the yeast head is difficult to control, and long-term fermentation will affect the flavor of bread.
Polish leaven, a bread making method, came from Poland in the first half of the 9th century, and later spread to Paris via Vienna. /kloc-from the second half of 0/9th century to the first half of 20th century, it became the main method of French bread and baguette. It refers to the practice of mixing water and flour with a small amount of yeast in the ratio of 1: 1, and then mixing with other materials after a long period of pre-fermentation. Polish appetizers are simple to make. Because the well-made polish yeast head is spongy and not easy to agglomerate when it is too wet, it is also called liquid seed or foamed yeast head.
Italian starter (Biga) is a solid starter, which is very close to medium-sized dough, that is, it is composed of flour, water and yeast. Only when mixed with the main dough, the dosage is different. It can also be a small piece of dough left over from the last French bread making (which is what we often call old noodles). Italian baking powder and Polish baking powder can be converted to each other.
Tip: Generally speaking, the amount of flour in liquid seeds is 20-40% of the total amount of flour. The fermentation time should not exceed 24 hours, otherwise there will be more impurities produced by fermentation, which will affect the flavor of bread.
Compare the above four commonly used different practices, let's make a summary:
The direct method is relatively simple and fast. However, when making some staple bread or miscellaneous bread, due to the addition of more miscellaneous grains or low protein content, the gluten of the whole dough is insufficient, and then the direct method will affect the fermentation process and expansion rate of the dough, thus leading to the compactness and hardness of the finished product. At this time, the pre-fermentation method (except direct method, others are collectively called pre-fermentation method) will greatly improve the quality of finished products. Similarly, in the dough with high oil content or salt content, because a large amount of salt and oil will affect the osmotic pressure of yeast, the dough is not soft enough, thus affecting the quality of the finished product. The pre-fermentation method will also make the fermentation process go smoothly and the finished product be better.