How to make bread fluffier
In the past 10 days, discussions about baking and bread making have continued to rise across the Internet, and the technique of making fluffy bread in particular has become a hot topic. Home baking enthusiasts and professional bakers alike are all looking for ways to make bread fluffier. This article will provide you with a detailed guide based on recent hot topics to help you make soft and delicious bread.
1. Key factors for soft bread
The softness of bread mainly depends on the following key factors:
| factors | influence | Optimization method |
|---|---|---|
| Flour selection | Bake flour is high in protein and forms more gluten | Choose high-gluten flour with a protein content of more than 12% |
| Yeast activity | Directly affects the dough fermentation effect | Use fresh yeast and control the water temperature at 35-38°C |
| Kneading techniques | Determines the formation of gluten network | Knead until the dough can be pulled out into a thin film |
| Fermentation control | Affects the honeycomb structure of bread | Control temperature 28-32℃, humidity 75% |
| Baking temperature | Determine the final texture of the bread | Heat up and down at 180-200℃ for 20-25 minutes |
2. Recently popular techniques for fluffy bread
According to hot discussions on the Internet in the past 10 days, the following tips for making soft bread have attracted much attention:
1.Soup method: Heat part of the flour and water to 65℃ to make a paste, add it to the main dough after cooling. This method can significantly increase the moisture content of the bread and make the bread softer.
2.Chinese seeding method: Ferment part of the dough in advance and add the remaining ingredients the next day. This method can enhance the extensibility and air-holding ability of the dough.
3.Add improver: Adding an appropriate amount of bread improver or natural improver (such as vitamin C) can improve the gluten structure.
4.Low temperature and long fermentation
3. Detailed step-by-step process for making soft bread
1.Prepare materials: 250g high-gluten flour, 150ml water, 3g yeast, 20g sugar, 3g salt, 20g butter.
2.Kneading noodles: Mix the ingredients except butter, knead until the dough is smooth, add butter and continue kneading until fully expanded.
3.Basic fermentation: Ferment for 1 hour at 28°C until doubled in size. It will not rebound when pressed with your fingers.
4.Split shaping: After deflating, cut into desired sizes, roll into balls and let rest for 15 minutes.
5.final fermentation: Ferment at 35°C for 40 minutes to 1.5 times the size.
6.baking: Preheat the oven to 180℃ and bake for 20-25 minutes. Spray water to create steam in the first 5 minutes.
4. Frequently Asked Questions
| question | Reason | solution |
|---|---|---|
| Bread is hard | Insufficient moisture or overbaking | Increase liquid volume and shorten baking time |
| Rough tissue | Under or over fermentation | Control fermentation time and temperature |
| Too small | Not enough gluten or yeast failure | Knead the dough thoroughly and check the yeast activity |
| The epidermis is too thick | Oven temperature too high | Lower the temperature and increase the humidity |
5. Bread preservation skills
To keep bread soft, storage methods are also important:
1. After completely cooling, place in a sealed bag and store at room temperature for 2-3 days.
2. If long-term storage is required, slice and freeze and bake again before eating.
3. Avoid refrigeration, low temperature will accelerate the aging of starch.
With the above methods and techniques, you are sure to make soft and delicious bread. Remember, baking is an art that requires patience and practice, and with a few tries, you'll get the hang of making fluffy bread.
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