When the toast is put into the oven, it will be set to 120 immediately, about 35 minutes.
Note: the above data are for reference only, and the temperature and time required for baking in different ovens will be different.
If the coloring is not ideal, the time or baking temperature can be appropriately increased.
2. The practice of baking bread in the oven
Main ingredients:
250g of high flour, 35g of sugar, that is, 3g of dry yeast, 30g of eggs, 0g of milk powder 10, 4 tablespoons of salt1,25g of butter, 60g of milk and 85g of water.
Steps:
1. Knead the dough to full expansion stage by post-oil method, put it in a pot and cover it with plastic wrap for basic fermentation to 2.5 times the size.
2. Take out the dough, gently press and exhaust (at this time, the dough weighs 482g), divide it into 3 equal parts, and relax 15min.
3. Roll the dough into a beef tongue, roll it up and put it into a toast mold.
4. Ferment for the second time until the toast mold is 8 minutes full, preheat the oven to 180 degrees, and bake the middle layer for 35 minutes. Cover the surface with tin foil after coloring.
3. Matters needing attention when baking bread
Don't stir too much
The dough is stirred excessively, because the gluten has been interrupted, it is difficult to keep the gas when the bread is fermented to produce gas, and the bread is small in size.
It is too wet and sticky when stirring, and the dough is not easy to form. After the dough is rounded, it can't stand upright and spread around.
Bread baked with this kind of dough is also small in size, large in cavity, rough and granular in texture, and extremely poor in quality, because it cannot preserve air.