法式面包制作方法 2（French bread making method 2）.docVIP

法式面包制作方法 2（French bread making method 2） French bread making method [label: French bread: 2008-04-01 20:18 Satisfied with the answer rate: 100% basic formula Bread flour, 800 g strong flour, 200 g sugar yeast 8 g amendment 3 g water temperature (meter) salt 20 g lemon juice, 620 g 1.5 g of malt extract 10 g production process 1 strong flour, sugar, bread flour and yeast, improvers were first stir 3 minutes. Allow the flour to inhale the C0.2 to add air to the dough. 2. The water temperature can be used 40 - room temperature = water temperature. The water temperature is strictly measured. In the powder pile, start with a slow whisk for six minutes, stirring the dough slowly and stirring up the dough. 4. After adding the salt, turn to the high speed stir. In the stirring process, lemon juice will be added, and the lemon will be added at a slower speed. The state where the gluten is not completely typed. 5. After the dough is stirred, the temperature is most appropriate between 25 and 26. 6. Stir the dough, usually fermented in an hour. But I, after many years of production experience, the dough can be in good relaxation 20 minutes immediately after segmentation, segmentation can be placed after the wood middle fermentation time can prolong fermentation about 45 minutes (about 2 times the old do behind the original segmentation group shaping operation) in July and I think here the dough temperature and fermentation time is proportional to the middle, for example: after mixing dough temperature between 26 and 27 degrees (stir behind such as high), middle fermentation time is too long, however, can be after the dough segmentation depends on the dough in the middle of the dough multiples. It should be done in advance. 2. The main points of the plastic work: 1. When dough is shaping, no matter what shape you make, you must gently pat the dough with both hands. Dont make the gas completely, pat to make dough in plastic process, is easy to deformation, the hands of such as