This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
Those who love bread like to pick up hard European!
This traditional, tough, browned hard European bread is the Everest in the hearts of bakers, who want to climb it, overcome it, and will be extremely proud to make a perfect hard European.
The image of hard European has a rough and tough side; there is also a side of high-quality human bread, elegant, artistic, and poetic, and this side comes from fermentation and cutting.
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
Why do hard European bread have cutting marks on the surface?
Partly because it's a European habit. Hard Europe is the favorite staple food of Europeans in the medieval period, every household is made, but not every household has an oven, almost all of them are a village or community with a large oven, make dough at home, take it to the public oven for baking, because there are more people to bake, to avoid taking the wrong, they make marks on the bread, cut on the surface of the dough, cut more people, and the style of the cut is varied.
The cut, on the other hand, is made to allow the dough to release internal gas pressure while baking. Because of the good fermentation, there is a large amount of gas inside, which will expand rapidly at high temperatures, and the cut gas will be evenly discharged, and the internal pores of the dough formed by gas expansion will be more uniform.
If there is no cut, when the dough is rapidly expanding, each gas will randomly and arbitrarily burst through the surface of the bread due to uneven pressure, forming unsightly cracks, cracks and swollen bubbles.
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
The cutting should pay attention to the timing, and the cutting process in the wrong dough state will seriously damage the dough tissue and affect the final taste and shape of the bread.
Generally speaking, when the blade sticks to the dough when cutting, the dough leaks and deflates when the dough is cut, which is the wrong timing of the cutting.
When cutting, the dough needs to be 80% in the final fermentation stage, so that the surface of the dough is firm, elastic, moist and not wet, non-sticky and non-sticky knife.
Before cutting the package, we must first think about the shape, as well as the way to deal with it, when preparing to cut, look at the right part, quickly put down the knife, the technical summary is: fast, accurate, stable, do not be cruel! Move fast and posture should be handsome.
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
The cutting of the package must not rely on brute force, can not be cut fiercely, and the cutting mouth must reach the state of "the skin is broken and the flesh is not broken".
However, the depth of the incision needs to be determined according to the gluten condition, the degree of fermentation, and the oven temperature.
The dough is highly glutened, and finally ferments to 6 or 7 minutes, and the oven temperature is high enough to cut a little deeper, because when the dough expands rapidly in the oven, it can be completely expanded under the deep skin cut marks before being baked and solidified.
When the dough is low in gluten, or when the final fermentation is over-fermented and the oven temperature is not high enough, it is necessary to cut shallow, or even not cut, because the dough will not expand during the baking process under the above reasons, or the expansion will be slow, and the cut marks on the skin will be baked hard before it has been opened.
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
What do I need to pay attention to when cutting the opposite pattern?
The direction and angle of the incision.
The direction of the dough should be determined according to the shape of the dough, if it is a round dough, it should be cross-cut, so that its expansion can spread balancedly to the surrounding areas; if it is an oval or long stick-shaped dough, it should be cut diagonally, so that its expansion can spread upwards and sides.
The angle of the dough into the knife, but also according to the shape of the dough, the round dough requires the cut marks to open symmetrically, so the angle of the knife should be perpendicular to the dough; for oval or long stick dough, a good cut can make it completely expanded, there are obvious edges, the edge is slightly upturned, to achieve a "controlled sense of explosion" effect, so the knife can not be perpendicular to the dough, but 45 degrees into the knife.
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
This is called bread, and opening a European-style bakery that only makes 80 checks seems to be good
