Why is the bread so hard when baked? What should I do if the bread is hard when baked?

We all know that bread is a popular kind of pasta. It can be made in many ways. It tastes soft and delicious and is very popular among people. Many people bake bread at home. Some people bake hard bread, so why is the bread hard when baked? Let’s take a look at it in detail!

Why is the bread so hard when baked? The dough must be used if the bread is not kneaded well. High-gluten flour, and the glove film must be kneaded when kneading the dough. The thickness of the glove film determines the softness of the bread. The first time I made bread, I didn’t have a mixer, so I kneaded the dough with my hands. My arms were almost broken, and there was still no trace of the glove film. I finally gave up and just let it rise, shape, and bake. . The result was as expected. The bread I baked cannot be described as bread. It can only be said that it is a steamed bun that has been cooked through baking. It has a hard crust on the outside and a rough internal structure, without layers of softness, only irregularities. of holes. I didn't add anything less when kneading the dough, but I couldn't taste the bread. This is a typical sign that the dough was not kneaded well. Therefore, the dough of the bread must be kneaded into a glove film. This is not just a saying, it is a must. If you have a chef's machine, you can use a chef's machine to knead it. If you don't have a chef's machine, then knead it with your hands. There are many ways to knead the dough, but beating the dough can help the dough come out faster.

The second proofing of the bread is overdone. After the first proofing, the kneaded dough needs to be shaped, and then the second proofing is carried out. The second proofing is not the same as the first proofing. It cannot Proofing is too high, otherwise the dough will become weak and unable to support the soon-to-be fluffy bread body. We can take a look at the dough during the second rise. When the fluffiness is still very strong, the fluffy dough is very round and smooth. Generally, it is enough to ferment to 1.5 times the size, because it will change again during the baking process. It needs to be fluffy, so don’t just rely on making it bigger. After the first fermentation, the dough needs to be deflated, then shaped, and finally fermented again to allow the dough to regenerate gas and support the rise of the bread. This is the second rise. If the second fermentation is over-fermented, you will see that the bread is full of pores of varying sizes, and the bread will shrink if touched slightly. The bread baked from this kind of dough will be firmer because it has no ability to fluff up again.

What is the first choice to brush the bread with egg wash before baking? After the bread is baked, the skin will be hard and the inside will be very soft. However, as long as it is cooled at room temperature, the skin will become softer. After it softens, it can be put into a plastic bag and sealed. After eating it within two or three days, it will always be soft. Brush butter on the surface of the bread. Butter is a fat. Brushing butter on the surface will lock the moisture on the surface of the bread and prevent it from being lost. The skin of the bread will be particularly soft after baking. And grease will make the surface shiny, so the bread crust brushed with butter will be very smooth and shiny, and especially soft! Spray water on the surface of the bread, and spray a layer of water mist on the bread before the bread enters the oven, which will help the crust of the bread to solidify. The shell has a hard shell. The shell is relatively brittle after being baked, but after cooling, the shell is relatively tough. Old people with bad teeth don't like to eat this kind of bread. Therefore, few people spray water on the surface of bread unless there is a special need.

Baking time issue: The temperature for baking bread is generally about 180 degrees and the time is about 25 minutes. This temperature is the temperature of my oven and is for reference only. The temperature of the oven and baking time will also affect the bread. If the temperature is low, the baking time needs to be extended. If the bread is baked for too long, the moisture inside the bread will evaporate, and the bread will become dry and hard, with a bad taste; if the temperature is high, the baking time will be longer. The time will be shortened, the moisture loss will be less, and the internal structure of the bread will be better. However, bread baked at high temperature may be too dark in color, so we need to set the temperature according to our own oven. The baking time should be controlled at about 25 minutes. Do not bake for too long.

How to make bread soft 1. Correct selection of flour The flour used to make bread is mostly high-gluten flour. It is advisable to use hard wheat heart flour with a protein content of more than 12%. Generally, there is a label on the flour package, or you can buy special bread flour.

2. The correct ratio of oil and water: If there is insufficient oil and the dough is too hard, add 4-6% oil to lubricate the dough, and add an appropriate amount of water to adjust the softness and hardness of the dough.

3. Correct operation of mixing. When making sweet bread, whether the dough is kneaded to the complete stage, that is, whether it can be stretched and stretched into a thin film.

4. Normal fermentation. Control the fermentation time. If the fermentation is too long, the dough will lose elasticity. If the weather is hot, the fermentation time can be appropriately reduced.

5. Correct shaping techniques. After the first fermentation, the gas in the original dough must be discharged and reshaped, and then the second fermentation is carried out. The distance between each semi-finished product should not be too large.

6. Baking temperature If the bread is overbaked, the moisture will be lost, the appearance will be dark, and the skin will be thick. Except for individual flaky breads, it generally takes 12-20 minutes to bake the bread, but Be sure to keep a close eye on them to avoid burning. Once out of the oven, brush a little butter onto the bread while it's still hot, then cover with a kitchen cloth to keep the bread moist and soft.

Ingredients for making soft bread: 175g flour, 100g water, 3g yeast, 12g fine sugar. Main dough: 75g flour, 32g fine sugar, 3g salt, milk powder 5 grams, 10 grams of light cream, 25 grams of egg liquid, 23 grams of water, 23 grams of butter. Method: 1. Put all the ingredients for the medium-sized dough into the bread machine, knead the mixed ingredients for 3-5 minutes to form, take out and cover Cover with plastic wrap and ferment at about 26 degrees for 90 minutes; 2. Put all the ingredients of the main dough except butter into a bread bucket, then add the fermented medium-sized dough, and knead for about 10 minutes. The dough will be in the basic expansion stage. You can pull out a thicker film; 3. Put the softened butter in and knead it until it is fully expanded, that is, you can pull out a very thin film; 4. Take out the dough, divide it into 9 parts evenly, and cover it with plastic wrap Relax for 20 minutes; 5. Take out a piece of dough, pat the dough gently to deflate, roll it into a rectangular shape, fold the left and right sides toward the middle, roll both ends toward the middle, flip it over, and place it in the baking pan. Do this for all the dough. , ferment for 60 minutes at 28 degrees; 6. Sift a layer of flour on the fermented dough and cut twice crosswise; 7. Preheat the oven in advance, set the upper and lower heat to the middle layer, bake at 180 degrees for 12 minutes, take it out and put it aside after baking Just let it cool.

Bread making skills 1. The bread must be kneaded into a relatively thin film, so that the finished product can have a fluffy and soft texture; 2. The relaxation time is about 20 minutes, if it does not relax, it is ok. You can increase the time appropriately; 3. When doing the second hair after shaping, you can put it in the oven and use the fermentation function. It is best to put a bowl of hot water in the oven to ensure the humidity. If the oven does not have a fermentation function, you can put it in the oven. Go indoors to a warmer place, in which case it's best to cover it with plastic wrap.