Bread 8 asked

Nowadays, bread has become an essential delicacy
in many people's daily lives.
For many bakers, the hardest and most fun part of making bread is the moment the bread is baked, but even if it is made strictly according to the precise recipe, it is possible to make a completely different bread
.

In the process of bread making, there are always various difficult questions, the following 8 questions to see if there is any answer
you want.

1.
Do you have to use high-gluten flour to make bread?

Another expression of this question is, can all-purpose flour or low-gluten flour be made into bread? The answer, of course, is yes
.
However, the flavor and texture may be different, and it may easily lead to failure
during operation.

The most suitable bread flour is high-gluten flour, high protein content, can make the finished bread soft and elastic
.
But if conditions do not allow, it is also possible
to make bread with medium or low gluten flour.
However, because the protein content is lower than that of high-gluten flour, when making, pay attention to reducing the amount of liquid in the recipe, and also try to rub and beat to the maximum gluten, so that the finished taste will not differ too much
.

2.
What is the difference between the time and amount of adding time and portion of bread using solid grease or liquid grease?

Grease is a flexible material in bread, add 6%-12% can be, appropriate amount can make bread soft, shiny surface, improve bread tissue, inhibit aging, increase the aroma and taste of the finished product, extend the shelf life, etc
.

However, if too much is added, it will affect the expansion of the dough, and the yeast cannot penetrate into the dough evenly after being wrapped in grease, affecting fermentation, resulting in a smaller bread volume and roughening of the internal tissue
.

For solid greases, unsalted butter or salted butter, adding butter too early will affect gluten formation, and the dough needs to be stirred until it is doughy and slightly shiny before adding butter
.

For liquid fats, including olive oil, corn oil, rapeseed oil, etc.
, unsalted butter in all bread recipes can be replaced directly with liquid vegetable oil and added at the beginning to stir
with all ingredients.

3.
Can all fruits be added to bread?

Most fresh fruits can be added to bread to add aroma and flavor, but fresh papaya, kiwifruit and pineapple are rich in enzymes that dissolve the protein in the flour, resulting in failure to ferment smoothly and resulting in the failure of the
finished product.

Therefore, if you want to add these fruits, you must fully heat and boil the enzyme before adding it to the dough and mixing
.

4.
Why should the oven be preheated when baking bread?

When baking bread, the most important step is to preheat the oven beforehand, and the oven has reached the correct baking temperature
before the dough is put in.

If the dough is allowed to be placed in the oven before turning on the oven, the correct temperature will not be quickly transmitted to the center of the dough, and the finished product will be burned on the outside but not cooked on the inside
.

5.
Are all yeasts natural?

Yeast is mainly divided into wet yeast, dry yeast, and natural yeast according to its characteristics, but these yeasts are natural, not chemically synthesized
.

The categories of yeast are divided into single yeast and multi-strain yeast
.
Single yeast mainly refers to two common commercial yeasts, wet yeast and dry yeast; Multi-strain yeast refers to yeast cultivated from fruits, although it is better in flavor performance, but the cultivation time is longer
.

Fresh yeast is dormant after drying, it is called dry yeast, usually stored in a cool and dry place, can be stored for half a year, after opening the dry yeast needs to be refrigerated in the refrigerator, and used within
3-4 months.
Before adding the dough, the yeast must be dissolved with warm water (about 27 ° C - 28 ° C), and then poured into the dough and stirred, which is intended to activate it and wake the
yeast from dormancy.

Wet yeast, also known as "fresh yeast", can be stirred directly into the mixing basin and mixed with the dough when used, but it must be stored in the refrigerator and used within 2 weeks
.
It can be stored for about 2 months in cryopreservation, and can be used
after taking it out and warming it to a softened state.
The longer it is left out, the viability of the yeast decreases to some extent
.
Wet yeast is particularly suitable for breads
with a high sugar content and a soft taste.

The dosage of dry yeast and wet yeast can be converted
.
The amount of wet yeast is 3 times that of dry yeast, that is, if the amount of dry yeast in the recipe is 1 gram, the amount converted to wet yeast is 3 grams
.

6.
What are the reasons that affect fermentation?

The first look at the yeast, whether you forgot to put it or the amount is not enough, or the dry yeast has not been dissolved with
water in advance.
The second look at room temperature, whether the room temperature is too low, too low will affect the vitality
of yeast.
The third look at the noodle temperature, the temperature of the stirred dough is too ice (about 22 °C-23 °C), which will make the dough grow very slowly, and can be placed in the fermentation box and fermented
at high room temperature.
Fourth, look at salt, too much salt will affect yeast fermentation, so when pouring the material, you need to accurately measure the proportion before putting in
.
Fifth, look at stirring, insufficient or overstirring will prolong the fermentation time, so that the dough will not rise
.
In addition, if the wet yeast is stirred with salt and ice, it will make the yeast die and have no effect, so be sure to wait for the ice cubes to dissolve before humidifying the yeast
when stirring.

7.
What if the dough is over-fermented?

If it is only slightly over-fermented, it can actually continue to be made, but the baked bread will age faster and the taste will be relatively dry and hard
.

If you insert your fingers into the dough, the whole sinking of the dough is severely over-fermented, and it is not suitable to make bread according to the original steps at this time, but it can be refrigerated and stored in the refrigerator as old noodles
.

8.
How to apply old noodles to bread making?

Add a piece of old dough directly to the bread recipe, which is the dough
that is over-rising.
Because it is fermented for a long time, the dough has a strong alcoholic and sour taste, which can increase the elasticity and aroma of the dough, so that the finished product has a special flavor
.
However, do not add too much old dough, so as not to ferment the finished product too heavily, but cause the opposite effect
.

(Medium Roast)

China Food News (October 31, 2022, Edition 05).