1. The raw materials are wrong. High-gluten flour must be used when making baked bread, otherwise it will not be conducive to the fermentation of the flour. The appearance and texture of the bread will not be fluffy after it is made. High-gluten flour, also known as strong gluten flour, has a protein content of more than 12%. Due to its high protein content, it has strong gluten. High-gluten flour can not only be used to make bread, but also some puff pastries, puffs, etc.

2. The dough is kneaded too hard. The purpose of kneading the dough is to shape the protein molecules in the flour and produce gluten - this is the key element for the dough to stick together. Gluten is responsible for trapping air when bread is baked, making it taste better. Over-kneaded dough cannot be repaired and the baked bread will be as hard as a rock, so be careful to avoid it. The kneaded dough should be easy to pull and elastic. If you press it down and then let go, you can see that the concave part will recover on its own.

3. Insufficient fermentation. Insufficient fermentation is also a major reason why bread is not fluffy. Generally, the first fermentation of dough is to ferment 2-2.5 times in size. The temperature is 28-30 degrees and fermentation is 40-60. minute. If the temperature is low, the fermentation time will be extended. If you want the bread to be softer, you can also let it rise a little longer during the final fermentation, but not too long. If the bread is left out for too long, it will collapse and lose its shape, and the internal structure will be rough.