Five difficulties in the toast making process

For bakers, toast is the most basic bread and evergreen for bakers
.
Toast may seem simple, but when you really do it, you often fall on your head
in a variety of situations.
How to make a toast is an important research topic
for many bakers.

To make a good bread, we must continue to study from the technical level, from the shallow to the deep layer to reveal the secret
.
This article summarizes the five major difficulties in the toast making process to help everyone understand the toast in all aspects and make it more handy
.

Why is there no wire drawing?

The lack of drawing of the toast may be that the dough is not in its ideal state when it is beaten - a fully extended state, which is often called "glove film"
.

Solution: Make toast bread, the better the ductility of the dough, the denser and softer
the toast.
To judge the ductility, you need to often test the degree of whipping of the dough with your hands, dip some water in your hands, and pull the stirred dough to check the ductility until a "glove film"
appears.

Why does it collapse after it comes out?

Baked toast, the most common problem is to collapse the waist, in fact, the collapsed waist is like a house pillar can not support, is the bread skin and the soft inside of the soft inside itself is not strong enough, can not support the huge toast body
.

The mold is not vibrated when the dough is baked

After the toast is baked, the internal structure is still very soft, not enough to shape at high temperature, and the cooling of the surface is greater than that of the inside, so that the cold and hot alternately produce water vapor, so that the dough becomes too soft, and it will form a shrinking and shrinking situation
.

Solution: After baking, tap the side of the mold, or take out the mold and shake it on the table, and put it on the drying rack for a while
after taking it out.

Insufficient baking

If the bread is still shrunk after being hit, the most likely reason is insufficient baking and excessive
moisture residue inside the bread.

Solution: Observe the color of bread in time, increase the baking temperature or lengthen the baking time
.

The noodles are overdone

Beating the noodles for too long, causing the gluten to break.

After baking, the gluten that supports the toast loses its ability to support, and the bread naturally shrinks to the waist
.

Solution: Pay attention to the degree of noodles, do not overshoot; At the same time, it is also necessary to pay attention to the temperature of the noodles, if it is too hot in summer, you need to adjust the noodle method and do the cooling treatment
in time.

Why is the skin too thick after baking?

Over-baking

Continuous low-temperature baking for a long time causes caramelization on the surface of the toast, forming an overly thick skin
.

Solution: Adjust the baking temperature and time in time according to the type and size of toast, such as 450 grams of toast baking time to keep about
25 minutes.

Fermentation time is too long

During fermentation, if it is over-fermented, it will inhibit the baking elasticity inside the bread, and the expansion force will decrease, which will lengthen the baking time and thicken
the skin.

Solution: Appropriately reduce the basal fermentation time
.

The epidermis is too dry

At the final fermentation, the humidity of the proofing bin is too low, resulting in excessive
moisture loss of the dough.
When baking, the skin will be thick and hard
.

Solution: At the time of final fermentation, the humidity of the proofing box should be controlled between 75%-85% to prevent the surface of the dough from drying out
.

Why is the expansion not enough?

Insufficient yeast dosage or incorrect yeast used

When you find that the late fermentation of toast is not obvious, you can first check whether the yeast is within the shelf life and whether the amount added is correct
.

Solution: The amount of dry yeast in the general toast recipe is 1%-2%.

The amount of yeast can be reduced in summer, and the amount of
yeast can be appropriately increased in winter.

In addition, according to the sugar content in the recipe, choose low-sugar yeast or high-sugar yeast
.
Because toast has a long fermentation time, if it is used to make toast with low-sugar dry yeast, and then the sugar content in the recipe has exceeded 5%, then the yeast force has weakened, which will affect the expansion
of the dough.

Flour is low in protein

High-quality raw materials are the basis for making good toast, and after the flour is mixed and kneaded with water, the protein contained in the flour will produce a soft elasticity, so when making toast, a bread with strong gluten, it is required to have a high
protein content in the flour.

Solution: In order to obtain a more malleable dough to increase the degree of expansion, it is recommended to use high-quality high-protein bread flour, which not only has high water absorption, but also has high water retention of gluten, and is not easy to age after baking, and it is easy to operate
.

The dough is not stirred well or the mixing time is too long

If the stirring is not in place, the gluten elongation is not good, and the network structure of the gluten tissue cannot wrap more gas, thereby affecting the expansion
of the dough.
Conversely, if the dough is stirred for too long, the gluten loses its elasticity and the dough cannot be coated with more gas
.
So be sure to always pay attention to the state of the dough and master the timing
of kneading.

Solution: Pay attention to the degree of mixing of the dough, the toast dough needs to be stirred to the full expansion stage, the gluten has been fully expanded, with good elasticity and elongation, that is, there is a strong "glove film" state
.

Over-shaping and ruining gluten

In the process of shaping toast, be careful not to over-damage the gluten, and minimize the number of
cuts when dividing the dough.

The toast is rolled too tightly during the production process, which will hinder the fermentation of the dough, will be a little firmer in the mouth, and will easily burst when finally baked; If rolled too loosely, the tissue will be slightly hollow when the bread is finally produced, and the expansion force will be a little
weaker when it is finally baked.

Solution: Shaping operations need to be evenly focused and not too forceful
.

Why is the organization not delicate?

The toast dough is too hard

Generally, the toast has a high water content and soft dough to make a more delicate toast, if the toast dough is very hard and has a low water content, then the tissue of the toast will be correspondingly rougher, and then the taste will be very dry
.

Solution: The content of the liquid can be appropriately increased, and the water content in the formula can be about
65%-70%.

The fermentation time is too long or the temperature is too high

If the fermentation temperature is low and the secondary fermentation time is too long, the dough will easily produce a wine taste and will turn sour
.
The tissue of the bread will also become coarse and grainy
.
If the fermentation temperature is too high, the yeast force is too active, and it is easy to form large pores, making the dough tissue rough
.

Solution: The recommended temperature for the second fermentation of toast is 30 °C-35 °C, the humidity is 75%-85%, and the dough is fermented until the toast box is 8-9 points full and then baked
.

The toast is not exhausted enough, and it is not rolled well when rolling, and it is rolled too loosely

If the plastic exhaust is insufficient, there will be many pores of different sizes inside, and if it is rolled too loosely, the pores inside will expand at will, which will affect the fineness of
the tissue.

Solution: When shaping the toast, remove the large bubbles, roll it with moderate strength, and pinch the bottom tightly after each rolling
.
After the dough is vented, it will produce strong elasticity, making the inner texture of the dough more fine, and the tissue becomes uniform and fine
as the dough rises and expands.

Too much dry powder is used during shaping operations

In the dough shaping process, some hand flour will be used to prevent sticking, if the hand flour is overused, the dry powder is mixed into the dough, which will also affect the dough organization
.

Solution: Reduce the dry powder sprinkled during operation, the less the better, the flour will not stick to the hand
.

Although toast has a low entry, the upper limit is very high, as long as you can do the toast well and do it to the extreme, you will undoubtedly master the "wealth code"
in the baking industry.

(Xu Qingling)

China Food News (October 24, 2022, Edition 05).