How the leavened dough is moved to the slate that has been heated in the oven

It needs to be aided with tools.

If you have the conditions to buy a shovel for baking and putting into the oven, you can also use the metal products at home, the back is flat and larger than the dough, and add oiled paper or oilcloth, especially the wetter and soft dough.

The principle is the same as feeding pizza into the oven, with a spatula and a tarpaulin, it is very easy to get out of the oven.

It is not recommended to take the slate out and put the dough, the slate is more than 200 degrees after preheating, and it will cool down a little bit, and it is estimated that it will drop by ten or twenty degrees (the iron plate will basically become cold when taken out), and it is inconvenient.

First put the tarpaulin or oiled paper on the shovel, then put the dough on it, and send it to the slate together, which is very easy.

Then you can also remove the tarpaulin or oiled paper in the middle of the process, just be careful.

The shovel has wood and metal, the difference is not big when it comes into the furnace, the main difference is that it is out of the oven, the wood products are thicker, the shovel is not so good to shovel, the metal is thin and relatively easy. Metal is durable and easy to clean, while wood products are easy to get dirty and crack. Then, if you don't pad oiled paper and oilcloth, then the wooden products are not so sticky, and the metal ones will be very sticky, and you need more dry powder than wooden tools, but these dry powders will be scorched by the slate.

Also, the woodwork is better to shoot. Therefore, each has its own benefits, which varies from person to person.

I can't be sure of this, it depends on what temperature your oven is set to, how soft and hard it is, whether you put the material, what kind of material you put to estimate.

1. Put the yeast into the flour and stir well, pour in an appropriate amount of warm water, stir with chopsticks and form the dough by hand.

2. Pat a little water on the upper surface of the dough with your hands to avoid dry skin on the surface, and cover it with plastic wrap.

3. Place the basin in the oven.

4. Adjust to the fermented dough stall and adjust the time to 50 minutes.

5. The dough begins to ferment, and when the dough is doubled to double the size of the original dough, the dough will be fermented.

1. Add the yeast to the flour and stir well. Pour in an appropriate amount of warm water. Stir with chopsticks.

3. Put a small amount of water on the surface of the dough by hand to avoid drying, and cover it with plastic film. Put the basin in the oven.

5. The dough begins to ferment, and when the dough fermentation doubles the size of the original dough, the dough fermentation is completed.

Oven to ferment dough, you can put the prepared dough in the oven, and put a bowl of water to add humidity, use low temperature fermentation.

The steps of the method are as follows:

1. Divide the prepared dough into 3 small groups.

2. Put the dough into the mold and close the lid.

3. Put the prepared dough in the oven, adjust the heat to 30 degrees, and put a bowl of hot water in the oven.

Take it out in about a few minutes, and you can find that the dough has finished rising.

1. Put a plate of hot water on the bottom of the oven. You can use a baking tray with about half of the boiling water, put it on the lower layer, and put it in and leave it untouched until the fermentation is complete.

2. Preheat the oven at 180°C for two or three minutes. Don't turn the oven back on after it's preheated, just turn it off.

3. Put the kneaded dough in the middle layer. Cover the oven and wait about 45 minutes.

4. Open the oven and remove the plate with water, and it's done.

Method of oven to ferment dough:

1. Adjust the oven temperature to the temperature required for fermentation, such as 30 degrees.

2. Put a basin of hot water in the lower layer of the oven to increase the humidity.

3. Put the kneaded yeast dough in the middle layer and cover with a damp cloth.

4. Adjust the fermentation time (30-40 minutes) or observe the dough to twice the size.

5. It should be noted that the temperature of some low-cost ovens is too high, and it is best to use an oven thermometer to measure the temperature of the center of the middle layer, so as not to be too high and affect the fermentation effect.

The oven that can turn off the temperature turns off the temperature, and the oven that can't turn off the temperature sets the temperature to 0, and then the oven function knob is set to the fermentation position, and the time can be turned on (if the fermentation time is more than one hour, select the ON long pass on the left side of the timer 0, the long pass will make the oven work all the time, remember to turn it off manually).

When the fermentation function is to be used, the function knob is pointed at the fermentation position, the temperature knob is turned off or set to the minimum temperature, and the time can be adjusted according to the need, from 0 to 60 minutes, or with a long pass timer, (the oven will work until it is manually turned off).

Hello, take the Fotile oven as an example:

1. Set the temperature at 45 50 and ferment for 30 to 40 minutes;

2. When putting it in the oven, the utensils must be sealed with plastic wrap, and the oven needs to place another bowl of water next to the utensils to prevent them from drying out.

After the flour is reconciled, turn the oven switch to fermentation, and put the mixed noodles in it.

Oven dough is actually mainly utilized as an airtight container. You can set the oven to about 150 degrees and preheat it for a few minutes, then put in the dough that needs to rise (not next to the heating tube) and put a dish of hot water in the oven. When the water is cold, take it out and change it for heat.

The oven is set to 40 degrees Celsius and fermented, and the specific fermentation time is determined according to the size of the dough.

The oven needs to have a fermentation function, and the icon of the fermentation function looks a lot like a simplified diagram of a chef's hat.

1. Twist the knob to the icon.

2. Add the flour to the yeast, and after it is reconciled, put it in a basin or plate and put it in the middle layer of the oven (the more yeast you put in, the shorter the fermentation time).

3. Use a baking tray to connect a little water to the bottom layer to keep the dough moderate.

4. The button of the rotation time is about 40 minutes, and it is basically done.

The heating tube does not turn red during fermentation, so there is no need to worry about the dough being baked for a long time.

Hello, as long as the oven can continuously adjust the temperature, it can be operated. Here's how:

1. Adjust the temperature of the oven to the temperature required for fermentation, such as 30 degrees Celsius 2. Put a basin of hot water in the lower layer of the oven to increase the humidity.

3. Put the kneaded yeast dough on the middle layer and cover it with a damp cloth 4. Adjust the fermentation time (30-40 minutes) or observe the dough to twice the size It should be noted that the temperature of some low-cost ovens is too high, and it is best to use an oven thermometer to measure the temperature in the center of the middle layer, so as not to be too high and affect the fermentation effect.

FYI.

1. Put the yeast into the flour, mix with the flour and stir the song, pour in an appropriate amount of warm water, and mix the dough with your hands;

2. Pat a little water on the upper surface of the dough with your hands to avoid dry skin on the surface, cover with plastic wrap, and put the basin in the oven;

3. Adjust the oven setting to "ferment", adjust the time to 50 minutes, and wait for 50 minutes for the dough to ferment completely.

If there is no "fermentation" setting on the oven, you can first fill half a basin of boiling water in the oven, put it in the lower layer of the oven, and then adjust the oven temperature to 180 degrees and preheat it for 3 minutes; Place the dough in the middle of the oven and wait at 40 degrees Celsius for 45 minutes.

Putting a small plastic lunch box filled with hot water at about 80 degrees in the oven can play a role in keeping the temperature stable and maintaining humidity. Then, place the box with the leavened dough in the oven and cover the dough box and hot water box with aluminum foil to prevent excessive temperature from spreading to the dough.

In the process of fermenting the dough in the oven, it is necessary to pay attention to the degree of change in the volume of the dough, and adjust the temperature of the oven to the range of suitable silver cultivation.

Oven to ferment dough in stainless steel pots.

For the first fermentation, cover the stainless steel basin where the dough is placed with plastic wrap and put it in the quilt.

Wait until the end of the first fermentation and the shaping is completed, and the second fermentation can put the shaped bread crust into the oven, and at the same time put a bowl of boiling water in the oven, close the oven door, the bread is generally ready in half an hour to 40 minutes, and the second fermentation can be completed in about an hour for toast and the like. Of course, you have to pay attention to the change in the volume of the dough during the process.

The existing oven can generally only control the low temperature at 50 degrees; This temperature fermentation is too high, generally around 35 to 40 degrees fermentation is best!