天然酵种面包，怎么做才不失败——绕不过的5大问题详解

Hello everyone, this is Shan Xiao Nin Guess what I added to today's bread That's right, turmeric powder My first European bread video is made with turmeric powder It shows the basic process of making European bread Today's bread is very crispy on the outside and soft on the inside I want to use this bread as an example and discuss with you a few problems and solutions I encountered during the process of making European bread I hope it will be helpful for your European bread practice Let's mix the flour first I added a small spoon of turmeric powder and a little bit of cinnamon powder There is one more ingredient, you will know it later Now the first question To answer this question, you need to pay attention to the flour you use In the basic European bread video I shared before, the water content was 78% Today, the water content of this dough is 84% Because I changed to new flour recently, the protein content is 13% The water absorption is particularly strong In order to get a better stretchability of the dough The soaking time is also extended to 2 hours If you are not sure about the water absorption of the flour and the soaking time You can try it I made a video about flour before, you can refer to it Question 2, do you need to add yeast when you soak the flour? Let's take a look at the situation of the yeast If there is no fermentation box, you can put it in the oven and turn on the light After the dough has been soaked for 2 hours, the yeast has also risen to the highest point I use 9 portions of cake flour and 1 portion of black wheat flour for the yeast I feel that black wheat grows faster But the window to maintain the highest point is also relatively short The yeast should be in this state that can flow but is sticky If it is very thin, it means that it has been starved If you just started to contact natural yeast, and want to know how to feed it I also shared the link for your reference When I first started to contact Eubao, I mixed the yeast, water and flour at the same time This method is very suitable for doughs with a large amount of flour And it's also very convenient But what you need to pay attention to is that the fermentation of the dough has already started from the soaking From my current practice, the family production is generally not large Homemade yeast can better control the fermentation time and degree Relatively easier to get a relatively open organization This is still according to your habits and convenience Mix the yeast and the dough together Add salt after half an hour You can see that the gluten has already started to develop And the dough is very smooth Question 3 What method is more effective for stretching and folding? Stretching and folding is a very effective way to strengthen gluten Especially for Eubao with a large amount of water No need to knead the dough hard Usually we will pull from the edge of the dough Stretch and fold The first fold can do several such actions The second fold can also continue to use this method If the elasticity of the dough is particularly good Want to double the strength of the gluten You can choose to stretch the large area into a piece Then fold We have seen this method in many Eubao bloggers After practice, it is still a very effective method Especially if you want to add some nuts, dried fruits and other ingredients This step is a very good opportunity Today I added a very hard ingredient, chestnuts Fried chestnuts are one of my favorite snacks when I was a kid There used to be a chestnut stall at the door of the house Every time this season Even if the line is long, I have to go shopping from time to time It's cold and cold The chestnuts are hot I can't help eating all the way home Do you have any unforgettable and favorite ingredients in your memory? If you can use it to make bread, you must try it Back to the point Today I am stretching on this kind of baking silicone mat Want to try the effect If you have any convenient tableware at home Just use it But I feel that the stone table surface is easier to operate than the bamboo or wood table surface Because the water content is high, it is very sticky You can spray water on the table and on your hands It won't stick to your hands Although this stretching method is very efficient But it also depends on the state of the dough If the gluten of the dough is very large The elasticity is not so good You don't have to stretch like this Otherwise, it is easy to damage the gluten We put the dough in a transparent glass box Convenient for observation The next three stretching folding methods Maybe you are not unfamiliar with This method is more powerful than the first folding method In short, stretching and folding are all to strengthen the gluten What kind of method How long does it take to stretch and fold There is no certain rule If it's different from the way you use it on a daily basis Why not try it See what's the difference After five folds The gluten has developed very well The next time we don't have to touch the dough Let it continue to ferment Fermentation is the core process of bread For European buns In addition to the heating of the head Fermentation is the most important variable Look at this picture Is the comparison between the dough from the beginning of the main fermentation to the end About 50% up That's the original 1.5 times When making toast We usually have to double the dough But European buns don't Fermentation and temperature are closely related The temperature here is relatively low recently It took about 7 hours to cook today When the weather is particularly cold You can use the fermentation box to control the temperature Increase fermentation speed After the dough is shaped Put it in the refrigerator for 15 minutes Of course you can also choose Refrigerate at room temperature But there are several benefits of refrigerated dough First, time is more flexible After all, it takes a long time for natural yeast bread to be made You can't spend all day Second, when making natural yeast bread We pursue its taste Although yeast stops or delays reproduction at low temperature But starch still continues to dissolve Starch produces sugar Long-term low-temperature fermentation Will let you taste the rich and fragrant taste of bread In addition, the dough after refrigeration It's easier to wrap The baked bread will have a lot of water on the outside Very crispy In short, how to do it Arrange according to your own timetable The degree of fermentation directly affects the final shape of the bread And internal tissue If the fermentation is insufficient The finished product is relatively strong The internal tissue is denser The shell is relatively thicker This is a problem that I often have when making European bread Especially at the beginning, I was more in search of large holes Overferment The appearance of the bread is not so strong The front is flatter The internal tissue will be more even The taste is also richer So how much to send See which one you like What is your favorite taste I usually want to send 50% to 60% Then shape We can take a look at these two pictures Different fermentation levels The result is obvious Preheat the oven the next day I usually use 500 degrees Fahrenheit Preheat for 45 minutes to 1 hour Then take out the dough from the refrigerator No need to return to temperature Directly baked The pattern of the cut bag is definitely very personalized The cut bag is for the bread There is a place to breathe when it expands rapidly Otherwise it will cause irregular cracks Of course that is also a style A simple knife The knife must be inserted at an angle of 45 degrees You can quickly pass the dough without hesitation Simple and smooth I am a normal speed A lighter cut About different cutting methods We will show you later You can also try to change the angle and curvature The final product is also very surprising Let's take a look at this bread I baked it with a stone board and steam The baked elasticity and expansion in the oven is still very good But what about the result Are you disappointed? This kind of baking method is actually no problem But when a novice operates It is easy to get confused The steam may not be enough The surface of the bread is very dull There is no appetite So now I basically use a cast iron pan to bake After preheating The heat retention is quite strong If you don't have it at home You can use a stainless steel basin to buckle on the stone board In short, the temperature of the oven is high The steam must be released when it just enters the oven The few minutes of releasing steam Is the stage of dough expansion and solidification The dough accepts water vapor The surface does not solidify so quickly The starch in the dough begins to curdle Form a soft shell Extend the expansion inside the bread as much as possible Produce a soft internal tissue And a hard outer texture Then you may ask If you need steam, can you keep the lid on? Once the bread is set Too much steam will cause The outer shell of the bread is very thick Not crispy From yesterday morning To today's bread It took two days It looks like a long time But in fact, we use very little strength in each step And most of the time is given to the dough The taste of slowly fermenting It's true that only after trying It takes a little time to plan in advance So that you can Make delicious bread with the least effort There are many variables in making European buns The changes in each link Will lead to different results A few minutes May not be able to answer all your questions But if it inspires you a little Welcome to like and follow Thank you for watching, see you next time