Why is toasted bread particularly hard? Why is baked bread hard?

1.In fact, the reason why the bread is baked and hard is very simple, that is, there are two points that you may not do well in the production process, the first point: the dough is not kneaded well enough (that is, the gluten is not kneaded together).

420 grams of gluten flour, 240 grams of water, 60 grams of sugar, 45 grams of butter, 30 grams of eggs, 5 grams of salt, 10 grams of yeast, 10 grams of milk powder. This is the recipe I used when I worked at the hotel. If you are interested, you can try it at home.

3.Let's start to make it, first mix all the powders and mix well, the butter is soft and don't turn into water, add water to the powder and knead the eggs into a dough, knead until the surface is smooth, add butter and continue to knead the dough, knead until the gluten is complete, (we take a small piece and pull a white film like paper around it).

4.Divide the kneaded dough into 60 grams of small dough, roll the small dough round and rise to double the size, exhaust the dough that has risen to twice the size and continue to knead it into a small dough, put it in a baking tray to rise to twice the size, brush with egg wash and sprinkle some sesame seeds to bake. Isn't it simple.

There is milk powder in the formula, if there is no milk powder at home, you can replace the water with milk.

Causes of bread crust being too thick and hard:

1. The amount of sugar, milk powder and oil is not enough, and the amount of eggs is too much;

2. Flour gluten is too strong;

3. The basic fermentation time is too long;

4. The final fermentation time is insufficient;

5. The humidity of the final fermentation chamber is insufficient or too high;

6. The baking temperature is too low or the time is too long.

Solution: 1. Sugar, milk powder, oil and eggs are all raw materials that are easy to color, and adding more will lead to a thick layer of epidermis;

2. The gluten of flour should not be too high, mainly sweet bread, 10-20% low-gluten flour can be added;

3. The basic fermentation time should be well controlled, especially in summer, generally about 30 minutes;

4. The final proofing time is about an hour, if the proofing is not enough, there will be no slight natural shaking when touching with your hands;

5. The relative humidity of the final fermentation should be controlled between 75-80%;

6. The temperature of the baking oven should be properly controlled, between 180-200, and bake at low temperature for a long time should be avoided.

Extended Information: Quality Identification of Bread Appearance:

1. Volume. Bread is a kind of fermented food, and its volume has a lot to do with the quality of the raw materials used and the correct production technique. The bread must undergo a certain degree of expansion from raw dough to baking, and if the volume is too large, it will affect the internal tissue, making the bread porous and too soft; If the volume expansion is not enough, the tissue will be compact and the particles will be coarse.

2. Epidermal color.

The crust color of the bread is produced due to the proper oven temperature and the use of raw materials that caramelize and brownize within the recipe. The normal epidermal color is golden yellow, with a darker top and lighter sides, and there should be no black and white spots. The right color not only makes the bread look beautiful, but also gives it its characteristic barbecue aroma.

If the epidermis is too dark in color. It may be that the temperature of the furnace is too high, or the formula is working, etc.; If the color is too light, it is mostly due to insufficient barbecue time or oven temperature is too low, too few coloring ingredients such as sugar, milk powder, eggs, etc. used in the recipe, and poor control of basic fermentation time. Therefore, the correct color of the bread crust not only affects the appearance of the bread, but also reflects the quality of the bread.

3. Appearance style.

The style of bread is not only the focus of the customer's choice, but also has a direct impact on the quality of the interior. Generally, the shape of the finished product is correct, the size is consistent, the volume is moderate, and it meets the shape required by the finished product.

4. Baking uniformity.

This means that the color of the bread crust must be uniform on the top and bottom and on all sides, generally the top should be darker, and the surrounding color should be lighter.

5. Epidermal texture.

A good bread crust should be thin and soft, there should be no rough cracking, in general, too little oil and sugar in the recipe will make the crust thick and tough, too long fermentation will produce a gray and broken crust, not enough fermentation will produce a dark brown, thick and tough crust. The temperature of the oven will also affect the texture of the skin, and too low a temperature will cause the crust of the bread to be tough and dull; If the temperature is too high, the epidermis will be blackened and cracked.

If there is a problem, let's quickly find a solution so that we can make the bread well. A classmate asked, why is the crust I make sometimes very hard? Very good!

Actively ask questions to grow, and other students have learned to learn the reasons and solutions for the hard bread crust summarized as follows:

1. The amount of sugar, milk powder and oil is not enough, and the amount of eggs is too much;

3. The basic fermentation time is too long;

Solution: The basic fermentation time should be well controlled, especially in summer, generally about 30 minutes.

4. The final fermentation time is insufficient;

Solution: The final proofing time is about 1-1About 5 hours, if the proofing is not enough, there will be no slight natural shaking when touched by hand.

5. The humidity of the final fermentation chamber is insufficient or too high;

Solution: The relative humidity of the final fermentation should be controlled between 75-80%.

6. The baking temperature is too low or the time is too long.

Solution: The temperature of the baking oven should be properly controlled, between 180-200, and bake at low temperature for a long time.

Tip: Some bread will become soft naturally when baked and cooled, and the skin will be soft by brushing a small amount of egg liquid, milk, oil, etc. before baking.

The dough is not kneaded well.

Bread is mainly made of flour as the main raw material, if the bread is not fluffy, then the bread is likely to have a lot to do with the bread kneading time is not enough, resulting in the presence of particles inside the bread, resulting in the bread is not soft.

2. The fermentation time is too long.

The second is that when the bread is fermented, if it is not fermented well, then after such bread is baked, it is easy to appear hard, because the bread that has been fermented for too long has lost its active ingredients too much and lost its own effect, which is easy to cause the bread to be not soft enough.

3. Bake the bread for too long.

There is also a reason that the bread will become hard, that is, the temperature and time of baking the bread are not grasped properly, which leads to excessive loss of nutrients in the bread, over-fermentation, resulting in shriveling, hard and other conditions, affecting the taste of the bread.

4. What to do if the bread is hard just baked.

Normally, the bread is hard after baking, so it is difficult to soften it because the bread is already cooked, because it has already been set.

At this time, it is necessary to properly remedy it when eating, other methods are more difficult, you can forget to sprinkle some cream or honey on the bread when eating, which can be used to soften the bread, which can not only relieve the hardness of the bread, but also increase its nutrition.

5. Secondary fermentation is required to make bread.

Many people think that when the bread is fermented, there is no need for secondary fermentation, but in fact, bread also needs to be fermented, and the secondary fermentation can make the bread more fluffy, fluffy, tough, and taste more soft, and it can also help make up for the lack of a fermentation, usually the time of the second fermentation of bread will be shorter than the first fermentation, only about 15-20 minutes of fermentation.

It is likely that the baked bread is hard because the bread is not fermented properly, resulting in it not having enough fluffiness and eating hard. Bread that takes too long to bake is also the cause of the hard taste of the bread, because baking for a long time will cause the moisture inside the bread to lose too much, making it taste dry and hard.

Answer: The skin of the toast is dry and hard, and the reasons may be the following: 1. The temperature of the oven is too low and the time required to bake is too long; 2. The gluten of flour is too strong; 3. There is too little dough in the baking tray, and the edges and skin are overheated; 4. Over-baking, baking time is too long.

You can refer to it!

The cause of the hard crust of toast.

1. The furnace temperature, the oven and the oven temperature are not the same, and you can't follow the steps in the book uniformly. Just like a newly bought oven, you need to adjust it yourself and adjust the temperature of the oven at the beginning.

2. Brush the eggs, when brushing the eggs, don't brush them too thickly, if they are thick, the skin may be hard when baked, and it is not good-looking. Stir the eggs well when brushing. Egg brushing makes the skin shiny, soft and beautiful.

3. Proofing, the bread should be baked directly in the oven after proofing, do not put it at room temperature for too long, because when the box is awakened, it has a certain humidity, and at room temperature, its epidermal moisture will evaporate after a long time, and the epidermis will be hard.

If the baked bread is very hard, it may be because you took too long to take the test, so the baked bread will be very hard.

If the bread is very hard, the first one means that you have less moisture when mixing the dough, and the second is that the heat is too high.

The bread is hard because you've been baking it for too long or it's baking too hot.

If the baked bread is very hard, it means that there is less moisture, and there is not enough fermentation.

Why is baked bread hard? That's when you bake the bread without adding leavening agent, so the bread that comes out is tough.

There are several reasons why the bread is baked and the skin is hard:

1. If you add too little water when making bread and noodles or have a problem with the proportion of the recipe, you can try to add more water.

2. If the humidity of the oven is not enough, the bread is too hard, so you can put a small bowl of water in the oven to solve it.

3. When the bread is brushed, the brush is too thick, so the skin will be hard when baked, and the eggs should be stirred evenly when brushing the eggs.

4. The bread will be hardened due to the long proofing time, and it should be baked directly in the oven after proofing, and should not be left at room temperature for too long.

The dough is too hard. When baking bread in the oven, it is also necessary to grasp the softness of the dough, and the dough must be softer than the normal dough. The softer the dough and the higher the moisture content, the softer the texture of the bread.

If the dough is very hard, the baked bread will be very dry and the texture of the bread will be very hard. 2. The dough is not kneaded out of the glove film. If you want the bread to be fluffy and soft but not hard, you should knead the dough out of the glove film when kneading, which is the key to making the bread fluffy and soft but not hard.

3. The dough fermentation environment is too dry or not sealed for fermentation. When the dough is fermented, it must be sealed with plastic wrap or other tools, which can prevent the loss of moisture in the dough, and the baked bread will not be very dry and hard. If the dough is fermented in a dry environment, the moisture of the dough will also be lost too quickly, the dough will become dry and hard, and the baked bread will be very hard.

4. The dough is not fermented in place. The dough generally needs to go through two fermentations so that there is enough air in the dough and the baked bread is fluffy. The dough will usually rise twice as long as it ferments for the first time, and if it is not fermented properly, the dough will not be fluffy and soft enough, and the bread will be very hard.

Of course, the second proofing is not necessary to make the dough softer, and without this step, the bread baked by the dough will also be very hard.

Don't throw away hard bread, just learn this trick as if it had been baked.

Less baking powder. Nowadays, individuals can bake bread at home, which is safe and hygienic to eat. To bake bread, the flour needs to be fermented with baking powder, and then kneaded several times.

The bread baked at home is a little hard, the main reasons are, first, the flour and baking powder are not proportional, that is, there is more flour and less baking powder, and the dough is not fully fermented. Second, the baking time is long, and the dough is charred, shrinking and hardening. Third, there is too little cooking oil, due to the operation at home, some are reluctant to put more oil, when baking, the oil in the dough can not volatilize, and the bread is not soft.

The reason may be the following: 1. The temperature of the oven is too low and the baking time is too long; 2. The gluten of flour is too strong; 3. There is too little dough in the baking tray, and the edges and skin are overheated; 4. Over-baking, baking time is too long.

You can refer to it!

Questions. Steps.

Do you bake in the oven?? Scratch your head].

There are several reasons why bread is made so hard.

One is that the fermentation is not sufficient when mixing the noodles, just like the steamed bread is not fermented well.

One is that when you bake bread for too long, the water will evaporate and it will be hard.

Therefore, it is necessary to grasp the heat of the dough and baking time to bake bread, and it is good to experiment a few more times. Of course, it's best to use a smart oven, and it's OK to set it up.

There are many reasons why bread comes out hard, and here are some possible reasons:

1.Wrong ingredient ratio: The proportion of ingredients used in bread making is very important, if there is too little moisture in the dough, or if the protein in the flour is too high, it can cause the bread to bake hard.

2.Bread is not well risen: Fermentation is a very important step in bread making, if it is not fermented sufficiently, the bread will be drier, firmer, and easy to harden after baking.

3.Improper baking temperature and time: The temperature and time of baking bread is also very critical, if the oven temperature is too high and too long, the liquid pack will easily become too dry and hard.

4.Improper cooling: After the bread is baked, it should be taken out of the oven in time and placed on the iron mesh rack to cool to allow the bread to be better distributed.

If the hot bread is placed directly in an airtight container, the heat cannot be dissipated, and it is easy to cause the moisture generated during the bread baking process to return to the dough, causing the bread to become hard.

5.Improper storage: Storage also has a crucial impact on the taste of bread. After the bread is baked, it should be stored in a ventilated, dry, and dark place, avoiding moisture and exposure to harsh environments such as sunlight, to maintain the softness and storage life of the bread.

In short, in order to make soft bread, it is necessary to control the proportion of ingredients, ferment well, choose the right baking time and temperature, and pay attention to the cooling and storage process of the bread.