Whether it is soft bread (such as toast, various types of sweet bread) or hard bread (European bread such as French bread)
The working process is similar.
Process: Stirring → Fermentation (the first fermentation, also known as basic fermentation) turning over (may be omitted) → continuation of fermentation (may be omitted)
Divide spheronization Intermediate fermentation → Shaping → Final fermentation and roasting
Other basic concepts about making bread are as follows:
(1) Fermentation method
Direct method
Middle method
(2) Mixing and fermentation process-note
Temperature and humidity control.
Time control (completion phase).
(3) Temperature and humidity
The temperature of the mixed dough is preferably 26C~27C, not more than 30C.

Basic fermentation: relative humidity 75~80%, temperature 28C (when using fermentation tank).
Final fermentation: relative humidity 80~85%, temperature 38C (when using fermentation tank).
(4) Additives and their effects (most commonly used in business)
Improver (function: 1. Improve water quality 2. Increase flour gluten 3. Promote yeast fermentation).
Emulsifier (make the bread texture soft)
Malt enzyme (function-1. Promote the liquefaction of starch 2. Increase the elasticity of bread 3. Improve the tissue of bread).
Anti-mold agent (calcium propionate-prevent bread from rancidity and mold in summer).
(5) Types of yeast powder
Fresh yeast ~ hard to store.
Active dry yeast ~ It is made by low-temperature drying of fresh yeast. Use warm water 40C and water volume before use
= 4 ~ 5 times of yeast powder 14 dissolves (about 5 minutes).
Instant dry yeast → the more commonly used.
(6) Conversion of yeast powder usage
Fresh yeast: instant fast yeast = 3: 1
Active dry yeast: instant fast yeast = 1.5:1
Yeast powder should be kept refrigerated.
One. Baking ingredients
High-gluten flour-wheat flour with a protein content of 12.5% ​​or more. It is one of the main raw materials for making bread. It is mostly used in muffins (thleaf pastry) and cream hollow cakes (puffs) in western cakes. In cakes, it is limited to high-component fruit cakes.
All-purpose flour-wheat flour has a protein content of 9-12%, and is mostly used in Chinese dim sum steamed buns, buns, dumplings, and some western cakes, such as egg tart and pie crust.
Low-gluten flour-wheat flour has a protein content of 7-9% and is one of the main raw materials for making cakes. It is also one of the main raw materials in mixed pastries.
Cake special flour-low-gluten flour is treated with chlorine, which reduces the acid value of the original low-gluten flour, which is beneficial to the organization and structure of the cake.
Whole wheat flour-wheat flour contains the outer layer of bran, so that the ratio of endosperm and bran is the same as that of raw wheat. It is used to make whole wheat bread and small cakes.
Wheat germ-the germ part is separated from the body during the milling process of wheat and used for the production of germ bread. Wheat germ is rich in nutritional value and is especially nutritious food for children and the elderly.
Bran is the outermost skin of wheat. It is mostly used as feed, but it can also be mixed with high-gluten white flour to make high-fiber bran bread.
Rye flour is made from rye milled wheat. Because its protein composition is different from wheat, it does not contain gluten. Most of it is mixed with high-gluten wheat flour.
Oatmeal-usually refers to oatmeal, which is used in bakery products to make multi-grain bread and small cakes.
Cornmeal-in the form of small and fine grains, it is ground and ground from maize. It is used as corn flour bread and multigrain bread in bakery products. For example, it can be sprinkled on a flour pan as a shaped dough in large-scale French bread production For anti-sticking.
Corn starch-also known as corn starch, is maize starch. When the water is heated to 65°C, it will begin to puff to produce gelling properties. It is mostly used in the jelly raw material of pie filling or cream pudding filling. It can also be added to the cake recipe to appropriately reduce the gluten of the flour.
White oil-commonly known as chemical lard or hydrogenated oil, the oil is processed by the oil factory to deodorize and decolorize and then hydrogenated to varying degrees to make it into a solid white oil. Most of it is used in the production of shortbread or instead of lard.
White cream--it is the same product as white oil, which is divided into water-containing and non-aqueous products, but the oil is whiter in the refining process, the oil is better, and the oil is white and fine. Watery white cream is mostly used to make decorative cakes, while non-watery white cream is mostly used for butter cakes, butter cream decorations and other high-end pastries.
Emulsified oil-the above white oil or snow white cream is added with different emulsifiers, which can make the water and oil mix evenly and not separate during cake making. It is mainly used to make high-component butter cakes and butter cream decorations. Cream-There are two kinds of water and non-water. The real cream is extracted from milk and is the main raw material for high-end cakes and pastries.
Ghee - There are many types of ghee. The best ghee should be the second grade anhydrous butter. The most commonly used ghee is processed ghee, which is made by adding yellow pigment and cream flavor to hydrogenated white oil. Its color The flavor is similar to real ghee, and it can be used in any kind of baked products.
Margarine-its water content is 15-20%, salt content is 3%, and its melting point is relatively high. It is a substitute for cream and is mostly used in cakes and pastries.
Shortening Margarine--This fat contains animal butter with a higher melting point. It is used in pastry, shortbread and expanded multi-layer products. Generally, the water content should not exceed 20%.
Lard-extracted from pig fat, it can also be used in bread, pies and various Chinese and Western snacks in bakery products.
Liquid oil-oils that are fluid at room temperature (26°C) are classified as liquid oils. The most commonly used liquid oils are salad oil, rapeseed oil and peanut oil. Peanut oil is most suitable for Cantonese-style moon cakes, while salad oil is widely used for chiffon cakes and sponge cakes.
Coarse granulated sugar-white granulated sugar, coarser, can be used in the making of bread and cakes or sprinkled on the surface of biscuits.
Granulated sugar-is a kind of sugar commonly used in the production of baked goods. Except for a few varieties, it is suitable for others, such as chiffon cakes.
Powdered sugar-generally used in icing or cream frosting and products with less water content.
Brown sugar--Brown sugar contains the aroma of thick syrup and honey. It is mostly used in bakery products with darker color or strong fragrance.
Honey-mainly used in cakes or small cakes to increase the flavor and color of the product.
Inverted sugar syrup-granulated sugar is boiled with water and acid for a certain period of time and cooled at a suitable temperature. This syrup can be stored for a long time without crystallizing, and it is mostly used in Chinese mooncake skins, Saqima and various products instead of sugar.
Glucose syrup-monosaccharide, is the final product after acid hydrolysis of starch. Contains a small amount of maltose and dextrin. Can be used in some cakes.
Maltose syrup-is the product of starch after enzyme or acid hydrolysis, which is a disaccharide. Contains maltose and a small amount of dextrin and glucose.
Caramel-The granulated sugar is heated and melted to make it brownish-black, which is used for flavor or instead of pigment.
Fondant-the inverted sugar syrup is stirred and condensed into lumps for surface decoration of cakes and pastries.
Milk-is fresh milk, containing 3.5% fat and 88% moisture. Mostly used in West Point mid-tower products.
Condensed milk-sweetened condensed milk, also known as condensed milk.
Whole milk powder is the product of dehydrated fresh milk, containing 26-28% fat.
Skimmed milk powder-skimmed milk powder, most commonly used in the production of bakery products. It can replace milk, usually mixed with one-tenth of skimmed milk powder and nine-tenths of water.
Cheese-also known as cheese in China, it is made by condensing casein in milk and used for pastry and cheesecake.
Fresh yeast-a kind of swelling agent commonly used in large factories as a bread dough fermentation.
Instant dry yeast-dry yeast that is dehydrated from fresh yeast and is granular. Because of its convenient use and easy storage, it is currently the most commonly used yeast for making bread and steamed bread.
Baking soda-scientific name sodium bicarbonate, one of the chemical swelling agents, alkaline. It is often used in cake recipes with heavy acidity and in cake recipes.
Baking powder-also known as baking powder, one of the chemical swelling agents, can be widely used in the recipes of all kinds of cakes and cakes.
Smelly powder-the scientific name ammonium bicarbonate, one of the chemical bulking agents, is used in western cakes that need to be bulky. Hardly used in bread and cake.
Tartar powder-acidic substance, used to reduce the alkalinity of protein and to cook invert syrup. For example, it is added when making chiffon cake and egg white.
Citric acid-acid salt, used for boiling invert syrup.
Egg powder--It is a dehydrated powdered solid. There are three types: protein powder, egg yolk powder and whole egg powder.
Cocoa powder-high-fat, medium-fat, low-fat, and alkali-treated and non-alkali-treated. It is a common raw material for making chocolate cakes and other varieties.
Chocolate-There are sweet chocolate, bitter chocolate, hard chocolate and soft chocolate, as well as various chocolates of different colors. It is often used for decoration of bakery products.
Coconut flour-There are several kinds of long strips, filaments and powder. It is a common raw material for making coconut flavor products.
Almond paste--a paste-like raw material made from almond pits and other stone fruits. Often used in the decoration of bakery products.
Cake oil-in the form of a cream, is an indispensable additive for making sponge cakes. It is also widely used in various Chinese and Western shortcakes, and can play various emulsifying effects.
Bread improver-used in bread formula can promote bread softness and increase bread bake elasticity.
Agar-extracted from seaweed, it is the raw material for jelly, with strong gelatinity, it is not easy to melt at room temperature.
Jelly powder-made from natural seaweed, it is the raw material for jelly. It is one of the main raw materials for making various frozen products such as jelly, jelly, pudding and mousse.
Essence-there are differences in oil quality, alcohol, water quality, powder, concentration and artificial synthesis, etc. The concentration and dosage are different, please check the instructions before use.
Spices-most of them are developed from plant seeds, flowers, buds, skins, leaves, etc., with a strong taste as seasoning products. For example, cinnamon powder, clove powder, cardamom powder and pepper leaves, etc.