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About how to control the temperature and humidity of the bread fermentation,I have explained in the bread novice strategy before. But it may not be very eye-catching, so many people are not seen. Now in the winter, this problem is more prominent, so here is a unified answer. The method used is for r
12
2018-10
There is a saying that yeast is the soul of bread.But whether the soul is beautiful or not depends on what kind of fermentation method.Each fermentation method has a great impact on the flavor of the bread.First method:Direct method (One fermentation)The direct method is the most basic method of bre
30
2018-09
I believe that many people have encountered the problem of "shrinking" of bread. It is expanding well in the oven, but it shrinks after take it out, it not only wrinkled, not good-looking, but also rough in texture, poor in structure, and not soft.Then the reasons for the general collapse are as fol
06
2018-09
1.Making dough with mysun dough mixer:The temperature of the added water & egg is preferably 11.7 degrees. The optimum temperature of the dough is 28 degrees, at this time the activity of the yeast is highest.
