[Guide] Nowadays, home-making bread is as common as everyday food, but many people don’t know some advanced knowledge about making bread. Today I will take you to understand the important common sense of making bread: the first fermentation of bread With secondary fermentation, and detailed explanation of the reasons for the taste of wine, so that everyone will no longer follow blindly when making bread, enhance self-confidence in making bread, and increase the success rate.
Recently, I have posted several articles about making bread. There are many feedbacks from everyone, and some typical problems have been raised. Among them, the taste of making bread is strong and the wine is not soft. There is also the problem of primary fermentation and secondary fermentation of bread, which has attracted the most attention. Everyone has a lively discussion and expressed their opinions: some people say that the first fermentation of bread is easier to make and save time; some people say that the second fermentation is better than The bread that is fermented at one time is soft and delicious; some people say that it has never been made, and the bread has a strong wine taste and no sweetness. In fact, whether it is the first fermentation method to make bread or the second fermentation method to make bread, each has its own advantages and disadvantages. Baking enthusiasts at different stages need to choose the method that suits them based on the difference between the two ways of making bread. As for the problem of the heavy taste of bread and wine, I will explain it to everyone in detail. After understanding, you will say goodbye to your failure in making bread.
First of all, let me explain to you the reason why bread produces wine taste. The bread baked by many people has a strong taste of alcohol, and the sugar is obviously enough, but the sweetness is almost inadequate.
Too much yeast: Many people think that adding more yeast can speed up the fermentation speed of the dough. In fact, a little more has little effect, but too much yeast will remain incomplete after the bread is fermented. Volatile, at the right temperature, it will continue to ferment ethanol and produce a wine taste.
Fermentation time is too long: the suitable temperature for yeast fermentation is 28-38 degrees, try to ferment at this temperature, generally 2-4 hours, the longest should not exceed 4 hours, if the temperature is low, the time is not fermented Well, if you want to extend the fermentation time to ferment, the koji bacteria in the yeast will be maximized, making the dough full of wine and losing sweetness.
Next, bring some new baking friends here, first to understand the first and second serving of bread.
Bread one-time fermentation: refers to the bread dough, after the dough is reconciled, it is directly arranged into a bread shape without waiting for the dough to rise, and after it is fermented to a bakeable size, it is directly baked.
The second fermentation of bread: refers to mixing the noodles, the dough is fermented once, after the dough is 2-3 times the size, knead and exhaust, then arrange it into bread shape, carry out the second fermentation, and ferment until The size can be roasted after roasting.
What is the difference between first-fat bread and second-fat bread?
The second-fat bread is relatively softer than the first-fat bread, it tastes more fragrant, and the aging speed is relatively slow.
The first-fat bread is relatively time-saving in the production process than the second-fat bread, which can save about 30 minutes.
Do you use one or two servings for making bread?
Novice friends, or friends who often make wine-flavored bread, cannot grasp the fermentation degree and time of too good bread, it is recommended that you use the one-time fermentation method to make bread. After fully mastering the primary fermentation method to make bread, try the secondary fermentation method.
If you can easily grasp the degree and time of fermentation, and want to eat bread with higher softness, then use the double-bread method to make bread, but be prepared to pay longer than the first-bread.
After analyzing the above, I believe that many baking enthusiasts have a full understanding of the primary fermentation and secondary fermentation of bread, and they also know more about bread making. So, let’s take a look at the difference between the first fermentation method and the second fermentation method to make bread and the difference between the baked bread from the outside to the inside. I hope it will help you.
[Ingredients]: 560 grams of bread flour, 6 grams of high-sugar yeast, 50 grams of caster sugar, 6 grams of salt; 1 egg, 100 grams of milk, 200 grams of water; 50 grams of butter. Brush the surface of the bread with a little egg wash(2 450g Yamagata toasts, make 1 toast and halve the amount. 1 egg liquid weighs about 50g, make 1 toast, take 25g of beaten whole egg liquid.)
【Method】 ：
1. Put all the ingredients except butter together, stir and knead the dough.
2. When the dough is kneaded to form a fascia, put in the butter cut into small cubes and continue to knead the dough.
3. When the dough is kneaded, it can be stretched into a film. It is a glove-like glove film. Place it on the thin dough with your hands and it will show through. The dough is ready.
4. The weather is getting hotter and hotter, and after the dough is reconciled, it feels a bit of hairiness. Divide the large dough into two equal parts. Put one portion in a large bowl, cover with plastic wrap, and prepare to make second-round bread, and use the remaining dough to make first-round bread.
5. Take one of the two pieces of dough, divide it into three equal-sized pieces, round them separately, roll them out, roll them up again, and place them in a toast box. It is sent to the fermentation tank for fermentation.
6. Once the second dough has reached 2-3 times the size, knead and exhaust it, shape it, put it in a toast box, and put it into the oven.
7. In the fermentation box, the left side is the toast bread that has already been served, and the right side is the raw bread embryo that is being served. In terms of time, the first serving of bread saves 30 minutes of time than the second serving of bread.
There is no fermentation tank, or the oven does not have fermentation function. Put two bowls of hot water in the oven and seal the oven door to make bread in a humid and hot environment, so that the bread will be fermented well within the effective fermentation time and avoid too long fermentation time at room temperature. Make the bread taste like wine.
8. Take out the fermented bread, and brush the surface with whole egg liquid.
9. Put the toast into the preheated oven, and preheat the oven 5-10 minutes in advance. Heat up and down at 180 degrees, put in the middle and bottom of the oven, and bake for 30 minutes. When the bread is baked for 10 minutes, cover the surface of the bread with a layer of tin foil to prevent the surface from gelatinization. After the toasted bread comes out of the oven, shake it twice on the tabletop, immediately demould it, and place it on the grill to cool.
The difference between first-fat bread and second-fat bread from the outside to the inside, the picture is clear.
On the surface, there is little difference between first-flight bread and second-flight bread. The color and size of the baked bread are basically the same, but when you touch it with your hands, the second-flight bread on the right is better than the one on the left. The bread should be relatively soft.
The inner lining of the first-fat bread and the second-fat bread, we can see the difference from the surface, the inner organization of the first-fat bread on the left is slightly rough, and The inner tissue of the Erfa Bread on the right is relatively soft, and the touch is more obvious when you touch it with your hands.
