Yihao Classroom
The 15 most common mistakes in bread making
Many factors can cause errors in the bread making process. This is why some bakery bakers who have been engaged for more than 10 years still feel that they still have many shortcomings. Today, the editor of Yihao will systematically explain the reasons and remedies for the fifteen mistakes and reasons that tend to occur in bread making.
1. The size is too small
1. Too much salt 2. Too little yeast 3. Too little liquid 4. The flour gluten is too low or fake flour 5. The fermentation is insufficient or excessive 6. The furnace temperature is too high.
Two, too large
1. Too little salt 2. Too much yeast is not put in proportion or the recipe is not good 3. The dough is too heavy 4. Excessive proofing.
3. Poor shape
1. Too much liquid 2. Flour is not good and low in gluten 3. Incorrect molding or shaping 4. Incorrect fermentation or proofing 5. Too much steam in the furnace.
Four, surface cracks or holes
1. Excessive stirring 2. Insufficient fermentation 3. Improper mold loading. The crack is not at the bottom 4. The furnace temperature is uneven. 5. The furnace temperature is too high. 6. The steam is insufficient.
Five, the texture is too fine
1. Too much salt 2. Too little water 3. Too little yeast 4. Insufficient fermentation 5. Insufficient proofing.
Six, the texture is too coarse and the pores are too large
1. Too much yeast 2. Too much water 3. Incorrect mixing time 4. Excessive proofing 5. Incorrect fermentation 6 The mold is too large.
Seven, striped cracks
1. Incorrect mixing process 2. Unskilled mold loading or shaping process 3. Too much powder.
8. Poor texture or fragile
1. Too low gluten 2. Too little salt 3. Fermentation is too long or too short 4. Excessive proofing 5. Low furnace temperature.
Nine, gray breadcrumbs
1. The fermentation time is too long or the temperature is too high.
10. The color is too dark
1. Too much sugar or milk 2. Oven temperature is too high 3. Insufficient fermentation 4. Long baking time 5. Insufficient steam at the beginning of baking.
11. The color is too light
1. Too little sugar or milk 2. The old dough has gone out 3. Excessive proofing 4. The oven temperature is too low 5. The baking time is short 6. There is too much steam during baking.
12. Too thick
1. Too little sugar and oil 2. Incorrect fermentation 3. Long roasting time or incorrect oven temperature 4. Insufficient steam.
13. Bubbles appear
1. Too much liquid 2. Incorrect fermentation 3. Incorrect shaping.
14. The taste is plain
1. The amount of salt is inappropriate.
15. Lack of flavor
1. The raw materials have deteriorated 2. The sanitary environment of the materials is too poor 3. The fermentation is insufficient or excessive.
If you have encountered the above-mentioned problems in the process of making bread, now you know the reason. Please pay more attention to it in the future production.
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