How to make bread in the oven, how to make bread in the oven

Oven-baked bread – honey fancy bread.

Ingredients: 200 grams of high flour, 20 grams of egg mixture, 30 grams of honey, 2 grams of salt, 2 grams of yeast, 110 grams of milk, 20 grams of butter.

Method: 1. Knead all the ingredients (except butter) into a dough, I use a bread machine and dough program, add butter after 15 minutes, knead the dough to the fascia and then carry out basic fermentation.

2. When fermented to double the size, divide into 6 parts, knead and relax for 15 minutes.

3. Roll the dough into long strips, weave it into a figure-8 pattern, row it into a baking tray and ferment it until it is twice as large.

4. Brush a layer of egg wash on the surface of the bread and scatter with black sesame seeds.

Oven toast – garlic toast.

Ingredients: baguette, garlic, butter, mixed vanilla, salt, olive oil.

Method: 1. Dissolve the butter in water, cut the bread diagonally into thick slices, and mash a few cloves of garlic into a puree for later use.

2. Add garlic paste (the more delicate the better) to the melted butter, mix the herbs, and mix with an appropriate amount of salt to make butter garlic sauce.

3. Then pour in 1:1 olive oil with butter garlic sauce, mix well and put it in the refrigerator until thick, if the weather is cold, put it at room temperature.

4. Spread the sauce on one side of the bread and put it in the oven at 150 degrees until the surface is slightly yellow, and adjust this time according to your preference.

Oven-baked bread – Sweet glutinous rice bread without the need for an oven.

Ingredients: 80 grams of glutinous rice flour, 200 grams of high flour, 5 grams of salt, 20 grams of sugar, 4 grams of yeast powder, 170 grams of water, 5 grams of maltose.

Method: 1. Mix all the above materials and knead them into an extended state for fermentation.

2. Divide the fermented dough into 65g each.

3. Rub into long strips, cross and cross, or make a few more twists.

4. Put oil in the pot, and after the oil is hot, fry the bread inside.

5. Sprinkle some sugar when eating.

Reminder: Some breads are more delicious when eaten hot, while some breads are better served after cooling. For example, banana bread is more suitable for cooling before eating, which is more refreshing and easier to digest.

Garlic toast, honey fancy bread, and sweet glutinous rice bread without oven are more suitable for eating hot, and they are more fragrant and crispy.

Just put the prepared bread crust in the bread box and test it.

Ingredients: 300 grams of high-gluten flour 6 grams of dry leavened flour 15 grams of sugar 5 grams of salt 45 grams of eggs 150 grams of milk 9 grams of butter A little egg mixture for glazing.

Method:1Put the milk and butter in a container and microwave for 30 seconds, then remove and whisk the butter and milk to combine.

2.Add the leavened powder, stir with a whisk, then add sugar, salt, and eggs, and stir well.

3.It is said that the fermentation will be accelerated by adding one-third of the flour and stirring it with a whisk, then pouring the rest of the flour into a container and stirring it into a dough with chopsticks without kneading the dough.

4.Cover the dough container with plastic wrap and cover with a layer of soaked and slightly dried kitchen paper. Put it in the microwave, heat for 30 seconds, then remove it and place it on a floured cutting board, knead it into a smooth dough, cover with a layer of oven paper, and cover with a layer of wet kitchen paper.

Let it stand for 20 minutes as the first fermentation, and the dough is twice as large as the original, indicating that the fermentation is complete.

5.Place the dough on the cutting board, gently drain the air, and then divide it into pieces to make your favorite bread shape (I was experimenting this time, so I just made a simple bun shape), and then lightly cover it with a layer of oven paper, and also cover it with a layer of wet kitchen paper. Heat in the microwave on defrost mode for 30 seconds, remove the baking tray with oven paper and let it stand for 10 to 20 minutes for the second fermentation, and wait until the bread is twice as large as it was originally.

6.Coat the fermented bread crust with a glazed egg mixture, sprinkle it with black sesame seeds, and bake it in a preheated oven at 180 degrees for 15-18 minutes.

Oven to make bread:

1. Add an appropriate amount of dry yeast to the flour, add 4 eggs, an appropriate amount of milk powder, and sugar to mix the noodles with water, the noodles should be thinner, and the noodles can be adjusted with chopsticks. 2. Put a little oil in the baking tray first, add a small amount of baking soda to the fermented noodles and stir them vigorously in one direction with chopsticks, pour the stirred noodles into the baking tray and smooth them out, sprinkle with washed raisins, and let them rise for 15 minutes. 3. After preheating the oven for 3 minutes, put the baking tray in, bake for 5 minutes, take it out and brush it with honey on the surface, and continue to bake for 15 minutes.

Your situation should be that you haven't cooked the noodles well.

In the production of bread, there is a primary fermentation and a secondary fermentation. Fermentation is the most important step in making bread, and whether it is fermented well or not directly affects the quality of the bread made.

In the season when the weather is not very hot, fermentation is a very troublesome thing. Here's how to ferment in the oven:

Place a cup of hot water on the tray of the oven and place the kneaded dough in a basin and place the basin on the tray of the oven. Set the oven to a certain temperature and set the time. For the first fermentation, adjust the temperature to 28 degrees (if you don't have a thermometer, adjust it to about 30 degrees); For the second fermentation, it needs to be adjusted to 38 degrees.

Note that the temperature here is important, if the temperature is too high, the yeast will be scalded to death; And if the temperature is too low, the fermentation will be very slow.

How to judge whether the fermentation is complete or not:

First fermentation: When the dough is about three times the original dough, dip your fingers in high powder and insert the dough into the end, if the dough does not rebound, it means that it has been fermented. If the dough has rebound, it also needs to continue fermenting.

Second fermentation: Gently press the dough with your fingers, if it springs back quickly, it indicates that the fermentation is complete, otherwise it needs to be fermented.

Use the above tips to see if the bread is very fluffy!