1. Bread making principle
Bread is a product made by mixing flour with water, sugar, yeast and other materials to form dough, and then through a series of processes such as basic fermentation, shaping, final fermentation and baking. Although the materials used in the bread formula seem to be similar, as long as the proportion of materials is different and the production procedures are different, baked bread with different flavors and characteristics will be made.
2. The focus of bread making
The two most important steps in making bread are stirring and fermentation. Mixing can not only make all materials mix evenly, but also accelerate the formation of gluten, make gluten fully expand, make dough expand during fermentation, and have better baking fluidity during baking, that is to say, dough can spread out the corners of baking mold smoothly during baking, and baked finished products can get the best quality in taste and appearance. Especially when making covered toast, if the baking fluidity and fermentation of dough are insufficient or excessive, it will cause rounded corners or corners, and the quality will not meet the standard.
3. Six stages of bread mixing
Pick-up stage:
The first step of dough mixing. At this time, all the wet and dry materials are mixed into rough wet dough, which is hard, inelastic or malleable, and some materials remain around the mixing tank.
Roll-up stage:
When the dough continues to stir, the water in the formula has been completely absorbed by the flour and gluten has begun to form. At this time, the dough was gluten-strong, and began to roll on the hook mixer, but the texture was still hard and inelastic. It would be a little sticky when touched by hand, but it was still easy to break when pulled. If the dough is fermented by the middle seed method and needs to be stirred twice, the middle seed dough can be stirred to the expansion stage for basic fermentation to avoid tendon breakage due to excessive stirring when adding the main dough.
Expansion stage:
The dough surface is dry, smooth, shiny and non-sticky. Strong, elastic and soft. Gluten has begun to swell. However, although the dough is malleable by hand, it will still break.
Completion stage
The gluten of the dough has been fully expanded, and the dough will beat the edge of the cylinder with the stirring of the mixer, but it will always adhere to the mixer, so it will form a "tailing" phenomenon and make a loud crack. At this time, the dough surface is fine, smooth, non-sticky, soft and malleable, and the dough can be pulled out of an extremely thin film by hand. Even if the film is torn, the edge will still be smooth and curved. The dough that has not reached the completion stage has the so-called "three lights-surface light, light and plate light" standard, that is, the dough surface is smooth, touching hands, mixing pots and countertops. The dough stirred to the completion stage can be poured out for fermentation. Generally speaking, the dough is operated by direct fermentation, and the main dough fermented by medium must be stirred until the completion stage, so that the dough can generate enough gluten coating gas.
Transition stage:
If the dough continues to be stirred at the completion stage, the smooth and dry dough surface will be as shiny as water again, and the gluten will start to break, and the dough will stick to the mixing tank again. After stopping, it will flow around again, forming a thin line that will stick to hands, which is no longer suitable for making bread.
Gluten fracture
If you continue to stir, the dough will begin to hydrate, relax, inelastic, the surface will be wet and sticky, and the gluten will be seriously broken. Hook mixer can't roll up the dough, and the transparent silk thread will be pulled by hand, so it can't make bread.
4. Effect of stirring on bread quality
Dough high roller
When a large amount of dough is stirred, the materials are easily attached to the hook mixer, so the dough should be scraped off when the machine is stopped and stirred in time, otherwise the dough texture will be uneven and affect the quality.
Insufficient stirring
As can be seen from the above, the dough must be stirred to a certain stage to form good gluten and tissue ductility. If the stirring is not sufficient, the dough will ferment slowly at last, and the bottom of the baked product will be hard and rough, with small area and fast aging speed.
Excessive stirring
Although over-stirred dough is as slow as under-stirred dough, the quality of baked bread is worse than that of under-stirred dough. When baking, the finished product not only lacks elasticity, but also has flat volume, large bottom area, rough internal structure and large holes.