I also think that opening the lid will not have a big impact. The cause of yeast may be bigger. It would be better if the water temperature is about 30 degrees Celsius. It is normal for freshly baked bread to have a slight sour and alcoholic smell. The best time to eat bread is one or two hours after it is baked.

(700g, light color, sweet bread program)

400g high-gluten flour

40g fine sugar

Salt 4 grams

6 grams of yeast

190 grams of water

One egg (50 grams)

25 grams of milk powder

40 grams of butter

Bread machines usually over-bake, you can stop and bake 10 to 15 minutes in advance.

Or. . .

Reasons: 1. The amount of yeast is insufficient or expired;

2. Insufficient or excessive stirring;

3. The dough temperature is too low or too high and fermented for too long;

4. The gluten content of the flour is not enough;

5. Too much oil, sugar and salt are used;

6. The final fermentation time is insufficient;

7. The flour is new or has been stored for too long.

Solution: 1. Yeast should be added appropriately according to the climate, and more in winter. Also, pay attention to whether the yeast is loose or leaking when you buy it, otherwise it will affect the fermentation and cause the bread to not be large enough;

2. Pay attention when mixing the dough, and remember not to under-mix or over-mix. Generally, stir until the gluten is fully expanded;

3. The temperature of the dough can be adjusted by water temperature. In winter, appropriate warm water can be used to knead the dough, while in summer, ice water or ice cubes should be added to adjust;

4. For example, when making sweet bread, the gluten content of the flour should reach more than 28%, while staple food buns such as toast require more than 32% gluten;

5. The proportion of the formula must be balanced. Oil and sugar are weak materials. Too much will cause the bread to shrink or collapse, while too much salt will inhibit the fermentation of the bread, resulting in insufficient bread volume;

6. The final proofing of bread depends on the type of bread. Sweet bread takes a shorter time, while toast and generous buns require a longer time. You also need to pay attention to the temperature and humidity during the proofing process, otherwise it will directly affect the volume of the bread. ;

7. It is best to use bread flour half a month after leaving the factory.

Why does the bread crust bubble?

Reason:

1. The dough has too much moisture;

2. Excessive stirring and improper shaping;

3. The humidity of the fermentation box is not well controlled, and there is water dripping and excessive fermentation during the final proofing;

4. The oven temperature is too high.

Solution: 1. The amount of water added to the dough is greatly affected by the raw materials, especially flour. The water absorption capacity of each batch may be different. It is best to sift the flour for making bread, which can also increase the water absorption capacity;

2 ． Time must be mastered when mixing and shaping, especially when shaping. If it is air-dried or left to rise for too long in the middle, it will affect the quality of the bread crust;

3. During the final proofing, if the humidity is too high, water droplets will drip. Try to raise the temperature enough before the bread enters the proofing box, so as to avoid inconsistencies in temperature and humidity;

4. When the bread is baked in the oven, the oven temperature should not be too high, but should be between 180°C and 190°C.

Why is the bread crust too thick?

Reasons: 1. The amount of sugar, milk powder and fat is not enough, and the amount of eggs is too much;

2. Flour is too glutenous;

3. The basic fermentation time is too long;

4. The final fermentation time is insufficient;

5. The final fermentation box humidity is insufficient or too high;

6. The baking temperature is too low or the baking time is too long.

Solution: 1. Sugar, milk powder, oil and eggs are all ingredients that are easy to color. Adding too much will cause a thick layer on the skin;

2. The gluten of the flour should not be too high, mainly sweet bread, 10% to 20% of low-gluten flour can be added;

3. The basic fermentation time should be controlled well, especially in summer, usually around 30 minutes;

4. The final proofing time is about 1 to 1.5 hours. If the proofing is not enough, there will be no slight natural shaking when touched with your hands;

5. The relative humidity of the final fermentation should be controlled at 75% to 80%

6. The baking oven temperature should be controlled appropriately, between 180 and 200°C. Avoid baking at low temperatures for a long time