Making bread 20 questions

Q1: Is soda bread a soda-flavored bread?

　　Soda bread is a traditional bread in Ireland, and the general use of yeast to make bread is different, it is with the help of soda powder and baking powder to achieve the effect of puffing, so does not require a long fermentation process, quick to make, belongs to a kind of simple bread.

　　Q2: In what range is the pH value of water most suitable for making bread?

　　The pH of the water is between 5.5-6.5, which is weakly acidic and is suitable for yeast activity. Therefore, water with a slightly acidic nature is suitable for making bread.

　　Q3: Can the salt be mixed with yeast during the dough beating process?

　　No. Salt has an osmotic pressure effect on the yeast, which will cause the yeast to overflow with water and lose its activity.

　　Q4: How close does the yeast die when the temperature is close?

　　When the dough temperature approaches 60 degrees, the yeast begins to die.

　　Q5: How to measure the pH of fermented species?

　　Use a pH test instrument or pH test strip.

　　Q6: What are the types of yeast?

　　Industrial yeast, dry yeast and fresh yeast.

　　Q7: Does the post-salt method have a cooling effect?

　　It should be said that the post-salt method has the effect of inhibiting the rise in dough temperature, but it is not obvious. But the purpose of this method is to allow the dough to combine better, forming gluten and then consolidating gluten.

　　Salting first and salting later have their pros and cons. Theoretically, the activity of yeast will be reduced during the bread making process, and if salt is added first, it will further inhibit the activity of yeast, and conversely, adding salt later may have insufficient stirring of salt.

　　Q8: How long does the baguette have?

　　The best time to eat a baguette is 8 hours. If frozen wrapped in a sealed bag for preservation, it can be stored for one week. Re-bake when eating.

　　Q9: What is the production of sake?

　　Sake is a fermented type left over from Sake Brewing, which is produced by adding steamed japonica rice to koji and fermenting at the same time as yeast and lactic acid bacteria in the air.

　　When ripe, koji breaks down the starch in the rice grains into maltose and glucose. Yeasts can also break it down into alcohol, while lactic acid bacteria break it down into organic matter.

　　Q10: Is the Polish species a liquid species?

　　Polish seeds are liquid seeds, and the way of use is also added to the main dough to stir. Due to the large moisture content, the part of the water added later should be paid special attention to, and the amount should be moderate.

　　Q11: When should Polish species be added, and what is the general amount of addition?

　　When the dough is beaten, it is put in together, and the amount of flour is usually added to 20%. However, the amount of water added should be adjusted according to the situation.

　　Q12: In the process of making German knots, can baking alkali be replaced by daily edible soda?

　　No, the color and flavor are different, and special baking alkali is required. Specialized baking bases are corrosive and require safety when operating.

　　Q13: What is the reason why the epidermis becomes soft after the German knot overnight?

　　The moisture of the alkali water package itself is not high, and moisture will lead to softness, so remember to seal and save.

　　Q14: Homemade rye bread is always not sour enough, and the rye bread sold in the store is sour, why is this?

　　The sour taste mainly comes from the yeast seeds, and you can adjust the proportion and fermentation time of the fermentation seeds yourself.

　　Q15: What is the reason why the middle of the song is sometimes curled and empty, especially the frozen horn?

　　Frozen horns need to be placed indoors, warmed for 20-30 minutes, and then put into the wake-up box for fermentation. The large temperature difference in dough, easy to cause dead cores, or excessive hand flour during plastic surgery, are the reasons for curls and empty hair.

　　Q16: What should be the temperature of the butter when making koso?

　　It is not recommended to refer to temperature standards, so it is not easy to take into account the state of the dough. If the butter is too soft, it will cause a mixture of crisps, but the layering will disappear.

　　Q17: Can I still use the lye water after using it once, and if it can be used, how long can it be retained?

　　In general, it is made on the same day and used on the same day. After use, dilute and discard it in time because it is corrosive and not easy to preserve.

　　Q18: How to increase the humidity of bread in a low humidity environment so that the skin of the bread does not dry too quickly?

　　1. Increase water usage in the dough;

　　2. Part of the dough can be added to Lupin species and the like to enhance moisturizing;

　　3. The process part, such as toast bread using the soup method, the aging rate is relatively slow, and the moisturizing effect is better.

　　Q19: Can I use almond slices to powder during macaron making? Is the effect the same?

　　It is best not to grind the powder without authorization, because the machine and method are not correct, and it is easy to produce oil.

　　Q20: Now some flours have modifiers added, why do they still need to add improvers?

　　Not all flours are added with modifiers, and improvers have different effects, generally in order to stabilize quality, dosage, usage have strict requirements.