What are the key points and techniques for making the European bag?

European bread is a general term for a type of bread, covering a wide range, different countries and regions also have their own representative varieties of bread, such as French baguettes, Germany's alkaline bread, Italy's Chabata, Russia's Dalekpa, and Danish bread
.

Different European packages have different
organizational requirements.

The key nodes of the production of Oubao mainly include stirring, shaping, decoration and baking parts
.

stir

Conventional stirring method

The conventional mixing method is a method of blending the raw materials according to a certain proportion to form a dough with certain processing properties
.

For dough without grease additives, it is basically to add all the ingredients and stir to the desired extended state; For dough with grease added, the timing of the grease addition is during the expansion phase to the full expansion phase
.

If there are fewer grease materials in the formulation, it is also possible to add them in the early stage, because a small amount of grease does not have much
impact on the overall mixing process.

Stir the second half of the grease to make soft bread, and the egg mixture in the general recipe is also relatively large
.

Grease is added at the beginning of the stirring and is generally suitable for the
type of bread between soft and hard bread.

Nuts, grains and dried fruit raw materials are added at the end of stirring, stirring evenly, do not add
too early.

Nuts such as walnuts, hazelnuts, etc.

Cranberries, raisins and other dried fruits, it is recommended to soak rum in advance to soften, and then add to the dough for better
flavor.

Hydrolysis mode

The hydrolysis of bread refers to the first mixing of the flour and water of the bread, leaving it at room temperature for about 20-30 minutes, and then adding other materials for mixing and stirring
.

After hydrolyzed dough, flour and water combine to automatically form part of the gluten, and the moisture is better absorbed by the flour, which can also reduce the time of
stirring.

Whether to choose the method of hydrolysis can be selected according to the characteristics of flour used and the type of bread that needs to be made, such as the use of hydrolysis when making some shaped bread and French bread
.

Basic fermentation

The basic fermentation of European bread can be carried out at room temperature or the dough can be placed in a professional wake-up box, and in order to save time and get more flavor, low-temperature refrigerated fermentation is often used
.

Low-temperature fermented bread has a better flavor and can be stored at a low temperature for
about 15 hours.

Pre-plastic and relaxing

In most of the European bun making, the dough is arranged into a rectangle, placed on the fermentation cloth, and the fermentation cloth is folded up as a space.

After pre-shaping, the dough enters the relaxation link, and relaxation has a great effect
on restoring the ductility of the dough and post-shaping.

For bread made with rye flour, the dough will be shaped and fermented in a fermentation basket due to weak gluten
.

Finally wake up

The suitable awakening temperature of European bread is generally 26-28 degrees Celsius, and the humidity is about
75%.

Shaping and decoration

The shaping of the Danish class with high oil and fat content in European bread can be opened and reshaped with the help of a shortening machine, and the volume of Brioxiu is relatively small and is mostly completed
by means of molds.

Most of the shapes of European bread are mainly round, olive, triangle, long strip, flower shape, or extended fancy form, shaped by the dough itself and then presented
with the help of the sieve tool.

Commonly used decoration methods are surface cutting, sieve powder, conventional egg brush liquid is suitable for Denmark, Brioux class
.

Cut

The cutting effect is to release the gas inside the dough through the scratch position, which is conducive to the uniform expansion of the dough and the beauty
of baking.

There are many ways to cut the grain, the common ones are baguette cut, fancy cut, one-line cut, etc.
, the cutting should be suitable for depth, due to the needs of bread as
appropriate.

In general, the cutting of the baguette is at an angle
of about 45 degrees between the blade and the surface of the bread.
When performing two or three scratch operations, each scratch is parallel to each other, and 1/3 of the length is
coincidental.

When cutting, in addition to the blade angle, you also need to pay attention to the timing of the cut, the depth and direction
of the cut.

The timing of the cut is also very exquisite
.
If the timing of the cut is not right, it will ruin the previous work
.
The blade sticks to the dough when cutting the bag, and the dough leaks when cutting the bag, all because the best time
to cut the dough is not found.

The final fermentation of the cut bag is very important, the dough can be sent to the state of eight points, the surface is firm, moist and not wet, and it is the best time
to cut the bag without sticking to the hand and elastic.

Stability, accuracy and speed are the key
.
Think about the shape before cutting the bag, look at the part, quickly get off the knife, and make it all in
one go.

The depth of the cut is only related
to the potential of the dough to expand in the oven.
"Broken skin without breaking flesh" is the key
.

If the dough is very gluten, the final fermentation is only six or seven points, and the oven temperature is high enough, then it can be cut deeply
.
Because the dough expands rapidly in the oven, it can fully expand before the deeper cuts are baked and solidified
.
However, if the gluten of the dough is low, or the final fermentation is overdone, and the oven temperature is not high enough, then it is necessary to cut shallowly, or even not cut
.
Otherwise, the dough does not swell during the baking process, or expands slowly, and the cuts on the skin are baked hard before the bread is opened
.

Since the cutting bag is for the dough to be more beautiful, the direction of the cutting bag should be determined
according to the shape of the dough.

If it is a round dough, then let its expansion spread
out in a balanced way.
If the dough is oval or baguette-shaped, let its expansion force spread
upward and on both sides.

Sieve powder

Sieve flour is one of the most common decorations in European bread making, usually with the cutting treatment of each other, the overall texture of the bread after sieving the flour is baked, and the thin flour will also bring some wheat flavor
to the bread.

The powder of the sieve powder can be T45, T65 or T80, depending on the bread demand
.

Bread with a large moisture content is usually sieved with rye flour, and when baked in the later stages, the surface will be more likely to form a natural burst
.

Steam spraying

When baking European-style bread, the bread is generally sprayed with steam for 3-5 seconds
after entering the oven.
The addition of water vapor can increase the humidity in the furnace, increase the heat conductivity, and allow the dough to receive more heat
in the shortest possible time.

The high-pressure water vapor makes the starch gelatinization of the dough skin, and while the overall expansion is carried out, the dough surface layer forms a water film, which can increase the extensibility of the dough surface, protect the dough in the early stage of baking The skin is not easy to harden, giving the internal expansion of more space
.

Spray steam is also beneficial for the cutting of bread openings
.

Generally speaking, hard and soft bread need to be steamed, and toast and sweet bread do not need to be steamed
.

There is no steam baking out of the European bun, although the surface can also bake out a golden brown, but the surface of the bread has no luster, the overall flat, tight
organization.

If it is home baking, the oven does not have a steam spray equipment, and the following 3 methods can be used to achieve the effect of
steam spraying.

First, put a baking pan filled with water in the lower layer of the oven, and put a wet towel inside, which can also achieve the effect of humidifying the oven; The second is to put a baking pan filled with water in the lower layer of the oven, and put a wet towel in it, which can also achieve the effect of moisturizing the stove (pay attention to the use of this method to beware of burns); The third is ice cubes + baking pans, put the awakened dough together with the ice cube baking pan, and then quickly splash the water on the ice cubes, and quickly close the door, which can also create steam
.

In addition, it has been suggested that a handheld watering can be used to spray water directly on the dough, it should be noted that the steam in the oven is completely different from the direct spraying of water on bread, and the spray water cannot replace the high temperature water vapor
.

(Medium Baked)

China Food News (2022-09-26 05 edition)