Why can't the bread I make rise and is layered? What can I do if the bread I make doesn't rise and is layered?

We all know that bread is a common type of pasta in our lives. It has many ways of making and rich flavors. It tastes soft, delicious, sweet and tasty, and is loved by people. Many people make bread at home, but why can't the bread rise and is layered? Let's take a closer look!

Why is the bread not rising and is layered?

1. Dough gluten problem

The dough is not strong enough, has no gluten, and has not been stretched into a film. This will affect the bread structure, the quality of the finished bread, and the taste of the bread.

2. Fermentation Problems

1. When the dough is fermenting, the surface becomes dry and the baked product will be dry and cracked.

2. The fermentation time is not enough, the dough texture is rough and yellow, and there are no fine pores inside the bread.

3. Baking Problems

1. Put the bread in the oven before the oven temperature reaches the standard, resulting in the bread crust being too thick.

2. It may also be that the baking time is too long.

What should I do if the bread I made doesn’t rise and separate?

1. Recommended recipe changes

1. Add bread improver.

Adding bread improver to the original formula can improve the gluten strength of flour, improve the water quality in bread, and provide nutrients for yeast.

2. Add milk powder

If you want a better taste, add 30% milk powder to the total flour in the original formula.

2. Recommended operation method

1. Knead the dough and add butter later

(1) Mix all the ingredients in the original recipe except butter (add bread improver and milk powder) and knead them evenly.

(2) After the dough is formed, use the pounding method, kneading and beating as you go. After beating to the degree shown in Figure 1, add butter and knead again.

(3) After the butter is absorbed by the dough, knead it for a few more minutes until a transparent film can be pulled out of the dough (as shown in the picture below). The dough is then ready.

(4) The best temperature of the dough is 26-28°C. The calculation formula for dough temperature control is as follows:

(water temperature + flour temperature + room temperature)/3+5℃=dough temperature

(5℃ is the friction temperature)

(5) After the dough is ready, knead the whole dough into a large circle (as shown below), put it into a large bowl, cover it with plastic wrap, and ferment it at room temperature for one hour. Then divide it into the required dough size.

2. Plastic surgery

After dividing the dough, knead it into a ball and let it rest for 20 minutes before shaping it into the desired shape.

3. Secondary fermentation

After shaping, carry out secondary fermentation. If conditions permit, put it in a fermentation box: temperature 37℃, humidity 60-70%.

If you don't have a fermentation box, you can imitate one: put a large bowl of hot water in the center of a baking tray, and then use a large, clean, transparent plastic storage box and turn it upside down on the baking tray.

When the dough is twice as large as the original dough (about 1 hour), the fermentation is complete.

4. Brush with egg wash

After the dough is taken out of the fermentation box, the surface should be cooled and dried, then brushed with egg liquid and put into the oven for baking.

5. Bake

(1) Heat the oven to the required temperature. For example, for 60g of dough, the upper temperature is 190℃ and the lower temperature is 180℃ (for example, a Sanmai electric oven). (Note: The oven temperature must reach the specified temperature, otherwise the baking time will be too long and the bread will be thick and dull.)

(2) Bake for about 10 minutes, then turn the oven for 8 minutes. The bread is done when the surface is golden brown and the bottom is brown.

6. Exhaust

After baking, vibrate the baking tray to vent and it’s done.

What should I pay attention to when making bread?

1. Choice of formula

When choosing the bread to make, the recipe must be precise. The ratio of flour to liquid will vary between different flours, but it will be successful if you keep a 10% difference. So when kneading the dough, do not add all the liquid at once. Add liquid while kneading the dough according to the situation.

2. Knead the dough

You must be patient when kneading dough. Most families don't have a chef machine or a bread machine, so they can only knead the dough by hand, but hand-kneaded bread will be more humane. You must knead the dough until a film is formed. It doesn't have to be a very good film, but at least the edges of the film should be rounded, not jagged. Except for some varieties that don't need to be kneaded to form a film.

3. Fermentation and secondary proofing

The first fermentation of the dough is about twice its size. Do not over-ferment it. The steps of venting and relaxation cannot be reduced. The second fermentation also depends on the type of bread you are making. In particular, bread that needs to be shaped must complete the second fermentation before entering the oven.

4. Oven temperature

The temperature of a home oven is usually higher. If you don’t have an oven thermometer, it is recommended to lower the temperature required by the recipe. Unless it is clearly stated that the recipe is made in a home oven, the time and temperature can be used as a reference. For example, all the recipes I make are baked in a home oven, and the temperature, time and other recipes are adjusted.

Common bread making methods

1. Cheese and bacon toast

Cut one side of the toast into cubes, do not cut the bread, and soak it thoroughly with milk and egg yolk. Stuff the cracks with chopped bacon, bake at 180 degrees for 25 minutes, sprinkle with cheese and bake for another 8 minutes.

2. Milk toast

Stir milk and egg yolk evenly and soak thoroughly, bake at 180 degrees for 25 minutes, sprinkle with coconut shreds when out of the oven

3. Milk toast

Cut the toast into cubes, soak them thoroughly with milk and egg yolk, bake at 180 degrees for 25 minutes, and sprinkle with shredded coconut when out of the oven. This time, the milk soaking time is shorter.

4. Garlic Cheese Breadsticks

Remove the edge of the toast and cut it into strips. Mix garlic, onion, cheese, oil and salt and apply them on the toast. Bake at 180 degrees for 10 minutes.