How to make bread flour
In recent years, with the popularity of home baking, the use of bread baking powder has become the focus of many baking enthusiasts. How to use bread baking powder correctly to ensure perfect fermentation of the dough is the key to making soft and delicious bread. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the use of bread baking powder and provide structured data for reference.
1. Function and types of bread baking powder
Bread baking powder (i.e. yeast) is the core raw material for dough fermentation. Its main function is to decompose sugar to produce carbon dioxide and make the dough expand. Common bread baking powders include the following:
| Kind | Features | Applicable scenarios |
|---|---|---|
| dry yeast | Easy to store, requires warm water to activate | Home baking, plain bread |
| fresh yeast | High activity, needs to be kept refrigerated | Professional baking, high sugar dough |
| natural yeast | Unique flavor, slow fermentation | European buns, sourdough bread |
2. The correct way to use bread baking powder
1.activate yeast: Mix dry yeast with warm water (about 35°C) and a small amount of sugar, and let it sit for 5-10 minutes. The appearance of foam indicates good yeast activity.
2.Mix the dough: Add the activated yeast liquid to the flour and knead until smooth. Note that the water temperature should not be too high, otherwise the yeast will be killed.
3.fermentation environment: The dough needs to be fermented in a warm and humid environment, and the optimal temperature is 25-28°C. Can be covered with a damp cloth or placed in a fermentation box.
4.Fermentation time: Generally, the first fermentation takes 1-2 hours until the dough doubles in size; the second fermentation (after shaping) takes 30-60 minutes.
| fermentation stage | time | Status judgment |
|---|---|---|
| first fermentation | 1-2 hours | The volume is 2 times larger, and it won’t shrink back when you poke the hole with your finger. |
| second fermentation | 30-60 minutes | The dough is light and springs back slowly when pressed. |
3. Common problems and solutions
1.Dough does not ferment: Possibly due to yeast failure or too low temperature. The solution is to replace the yeast or increase the ambient temperature.
2.Over fermentation: The dough has a sour taste or collapses. Fermentation time can be shortened or temperature lowered.
3.Uneven fermentation: Make sure the dough is kneaded evenly and the temperature of the fermentation environment is stable.
4. Hot topics on the Internet: The new trend of bread baking powder
In the past 10 days, discussions about bread baking powder have mainly focused on the following hot spots:
| hot topics | focus |
|---|---|
| Cultivation of natural yeast | Methods and techniques for making homemade yeast at home |
| Low temperature and long fermentation | Effect of refrigerated fermentation on bread flavor |
| Sugar-free fermented bread | How to replace white sugar with sugar substitute or honey |
5. Summary
The correct use of bread baking powder is the key to successful baking. By choosing the right yeast, controlling the fermentation environment and time, and incorporating new trends that are being talked about all over the Internet, you can easily make fluffy and delicious bread. I hope the structured data and practical tips in this article will help you improve your baking!
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