Technology adopting secondary fermentation method for making bread
A secondary fermentation method and bread technology, applied in application, pre-baking dough processing, baking, etc., can solve the problems of bread crumb thickness, easy hardening, etc., and achieve the effect of slow aging, complete shape, and simple preparation process
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[0018] Such as figure 1 As shown, the present embodiment adopts the following technical scheme: its main process is: (1) raw material preparation: seed dough: fine powder 450-500g, active yeast (low sugar) 8g-10g or available dry yeast 8-12g, water 280-300g; main dough: fine flour 15kg, sugar 2.6kg, salt 140g, pure lard 1.5kg, purified water 5kg;
[0019] (2) Weighing of raw materials: Weigh various raw materials according to the formula;
[0020] (3) Seed dough preparation: mix active yeast and fine powder, put it into the dough maker, add measured and temperature-adjusted water, and stir at low speed for 10-15 minutes and high speed for 6-9 minutes. The ideal dough temperature is 40- 44°C, pay attention to the change of the dough state during the preparation of the seed dough, and correctly judge the end point of the dough;
[0021] (4) Fermentation of seed dough: put the prepared seed dough in an oiled fermentation barrel, and ferment at room temperature for 4-5 hours. Th...
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