The bread is small and sour, that is, the noodles are not cooked well, there are too many yeasts or too many hairs.
Rough texture, just like the feeling of eating corn flour, is that the flour is wrong or too poor, and the gluten is destroyed due to excessive or insufficient beating.
Solution:
First of all, choose better, high-gluten flour (it is best to knead it by hand, so that it will not agglomerate after being released).
Secondly, the amount of yeast should be controlled. Pay attention to whether it is dry yeast, instant yeast or active fresh yeast. High sugar tolerance? The activity of vacuum packaging is dry yeast, and the dosage is about 65438 0%. Sugar should use fine granulated sugar (coarse granulated sugar can be cooled with warm water, and the water consumption should be reduced).
Stir well. If the gluten is too thick to be stirred by the machine when it is nearly finished, you can take it out and knead it by hand before putting it back, or stir it in two sections for many times, with the interval not too long.
Just wake up and control the fire evenly.
Good dough is at least three colors, the dough itself is smooth and non-sticky, the machine mixing structure is clean and non-sticky, and the dough squeezed by hand is also clean and non-sticky. (There are also panel lights, baking tray lights, and so on. )