(1) Hard bread Hard bread has a strong wheat flavor, crisp and fragrant skin and soft and tough inside, which is the most attractive feature. Most westerners especially like this kind of bread, which has the least oil content among all breads. Whole wheat bread and miscellaneous grain bread belong to this category.
(2) Soft bread
Bread baked on toast baking tray can be classified as soft bread. It is characterized by fine organization and beautiful style, which are common toast bread and fruit bread.
(3) Soft package
Soft bread is softer and sweeter than other kinds of bread, and has higher sugar content and oil content. Because these two ingredients will inhibit the fermentation of yeast, the amount of yeast needs to be high, including carrot steamed stuffed bun, grape juice bread and Xiaoke Song.
(4) Sweet bread
Sweet bread is not only high in sugar, but also high in oil, eggs and other materials. Usually, sweet bread contains stuffing, so we should pay attention to the fermentation process when making it to avoid the problems of small volume, light color and separation of skin and stuffing after baking. The mixing of dough can not only fully mix all the raw materials, but also accelerate the water absorption of flour to form gluten, so that it has a good shape and is easy to form, and its * * * is divided into six stages.
(1) Pick-up stage-mix all dry and wet materials; The dough is wet, rough, hard and inelastic.
⑵ Roll-up stage-gluten begins to form, and the dough is slightly wet and will not stick to the bottom of the tank.
⑶ Expansion stage-When the dough is dry, it won't touch hands, and it is soft and shiny, with good elasticity, but poor ductility.
(4) Completion stage-the dough sticks to the bottom of the jar again, with dry, soft and shiny texture, good elasticity and ductility.
5] Transition stage-the dough loses its elasticity when it is wet and sticky, and will stick to the bottom of the cylinder, and filaments will appear when it is pulled.
[6] Completely broken-the dough is hydrated, wet and sticky, and cannot be rolled up again. There are transparent silk threads, which are completely inelastic. The fermentation process in bread making is very important to the success or failure of bread making, and it is an important link in learning bread making.
(1) direct fermentation method-its process is:
Weighing, stirring, basic fermentation (about two hours), cutting and molding, final fermentation (40-60 minutes) and baking.
Using this fermentation method can not only save time and reduce losses, but also make the finished product have excellent wheat flavor.
(2) Culture medium-seed fermentation method-the process is as follows:
60%~85% flour +55%~60% water+yeast = medium seed dough-stirring-basic fermentation (more than two hours)-medium seed dough +40%~ 15% flour+water+sugar+oil+salt-secondary stirring-continuous fermentation (20~40 minutes
Because this fermentation method takes a long time, the amount of yeast can be saved by about 20%. And the volume will be larger than that of directly fermented dough, and the inside will be more delicate and soft.