Because the most suitable flour for bread is high-gluten flour, and the high content of protein can make the finished bread soft and elastic. However, if the conditions do not allow, it is also possible to make bread with medium gluten flour or low gluten flour. Just because the content of protein is lower than that of high gluten flour, we should pay attention to reducing the amount of liquid in the formula when making it, and also try to knead it until the maximum gluten is produced, so that the taste of the finished product will not be much different.
Bread baking generally includes the following three stages:
1) Stage 1: surface fire120-160℃, primer180-220℃; After the actual temperature reaches the set temperature, the bread is put into the furnace. The maintenance time is about 2- 15 minutes. baking
Note: buns have high temperature and short time; Bread has low temperature and long time;
Function: Bread increases its volume, mainly to make it grow taller.
2) The second stage: raise the surface fire to180-220℃ and the primer to 200-250℃, and keep it until the surface fire meets the requirements for about 5- 10 minutes.
Function: make the bread form a hard bread shell and shape the bread.
3) The third stage: maintain the surface fire at 180-220℃ and lower the primer to 180℃ until the bread is evenly colored, which takes about 5- 10 minutes.
Function: make the bread form uniform burnt yellow or golden yellow.
Internal changes of bread during baking
1) changes in temperature and moisture of bread blank and formation of internal structure
After the bread blank is in the oven, the sources or ways of receiving heat at the same time are: heat radiation from the heating tube, heat conduction from the baking tray, and convection heat transfer from hot air in the oven.