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Question:

Thick bread after baking, what is the reason?

Thick bread after baking, what is the reason?

Answer:

Bread epidermis is too thick, the reasons are more, the following are relatively common reasons:1, dough composition is low: for example, oil, sugar, water or milk, flour itself contains active enzyme (flour quality is poor) insufficient.2, excessive baking, baking time is too long.3 、 the oven temperature is too low and the baking time is too long.4 、 the humidity in the oven is too low.5, flour gluten too strong.6 、 the dough has been fermented too long or insufficient.7, the humidity is too low and rest.8, stirring inappropriate or excessive mechanical damage to the dough.9 、 the dough in the baking pan is too little and the edges and epidermis are overheated.10, finally proofingtemperature is not suitable, too high to low volume fermentation.When the bread surface is too thick, there are many reasons for the problem of process control. You can review it carefully for reference, so that you can change it in the next operation.
Thick skin is mainly baking for a long time. As time goes on, it gets thicker. Appropriately increase the temperature and shorten the time.
As the temperature rises, the bread will dehydrate continuously, and from the outside to the inside, of course, it will become thicker and thicker

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