1, the bread is not soft, which probably has a lot to do with the lack of kneading time, resulting in particles in the bread, which leads to the bread being not soft.

2. Another reason is that the yeast fermentation time is too long when making bread dough, which leads to excessive loss of active ingredients and loss of its own functions, which leads to insufficient softness of bread.

3. The last reason is that the temperature and time of baking bread are not well grasped, which leads to excessive loss of nutrients and excessive fermentation of bread, which leads to drying and hardening.

2 How to remedy if the bread is not soft? Pay attention to fermentation time. Fermented yeast is very important if you want to soften bread. Generally, add some baking powder first, continue to knead for 3-5 minutes, then wrap it with plastic wrap and let it stand for 25-30 minutes, and then observe whether it has obvious softening and elasticity. If it does not meet the requirements, the fermentation time or yeast amount can be appropriately increased.

Pay attention to whether the temperature of bread is loose, which has a great relationship with the surrounding environment during fermentation. If the temperature is low in winter, the bread fermentation will be affected to some extent, resulting in dry and hard bread. It is generally recommended to put the dough in an environment with a temperature of 26-28 degrees.

The temperature should not be too high. Although the bread should be soft and inseparable from the temperature, it should be noted that the temperature should not be too high, because if the temperature is too high, the dough will be cooked directly, so that the bread made will not be soft.

3 How to make bread soft and dry If you want to solve and prevent the phenomenon of dried noodles, you must first find out the cause of dry bread. Generally speaking, bread is too dry, which is mostly caused by too much water loss. In this case, it can only be prevented. It is generally recommended to add a proper amount of water to knead the dough until both sides are smooth, which can be obviously softened by hand. In the process of secondary fermentation, put a wet cloth at the bottom of the steamer to keep the bread moisture.

Does bread need secondary fermentation? Yes

Bread needs secondary fermentation, because secondary fermentation can make bread more fluffy and tough, and taste softer, which helps to make up for the deficiency of primary fermentation. Generally, the secondary fermentation time of bread is shorter than that of primary fermentation, and it only takes about 15-20 minutes.