When making bread, do you often encounter sedimentation at the bottom or around the toast? Toast deposition not only affects the appearance of the finished bread, but also causes the taste of toast to deteriorate, so why does toast appear deposited? How can I avoid this problem? Let's talk about it today!
What is Toast Deposition?
At the bottom or around the toast, a layer of tight tissue appears that is different from the fluffy tissue of other parts, similar to "dead noodles".
The deposition of toast is divided into two categories: bottom deposition and lateral deposition.
Causes and solutions for bottom deposits.
1. Reason: There are too many fillings inside the toast.
If too much filling is wrapped inside the toast, it will increase the pressure on the bottom and prevent the bottom dough from expanding.
Solution: Reduce the amount of filling, or knead the filling into the dough so that it is evenly distributed.
2. Reason: uneven plastic force.
The dough is pressed differently when shaping, and the heavier parts ferment more slowly, and thick edges and deposits will occur where there is no good fermentation.
Solution: The rolled dough should be thick and consistent, control the strength when rolling, not too tight, do not deliberately pinch when closing, and pay attention to the technique and details.
3. Cause: fermentation problem.
Fermentation must be in place, and fermentation here refers to the final fermentation. If the fermentation is insufficient, the dough will not be fully stretched, and the expansion force will be limited when baked at the end, resulting in bottom deposits.
Of course, you can't over-ferment toast, which is easy to form thick edges.
Solution: You can use the pressing method to judge the fermentation state, gently press the dough by hand, and the pressing part slowly rebounds and does not fully bounce up, indicating that the fermentation is in place, if it rebounds quickly, the fermentation is insufficient, and if it does not rebound, it means that the fermentation is excessive.
4. Reason: insufficient baking temperature.
If the primer temperature is too low, the dough will not be able to heat up well, causing the dough to not expand better, which will cause thick edges and bottom deposits on the toast.
Solution: You can bake the dough in the lower layer of the oven, or raise the primer by 5-10 degrees, and make further adjustments according to the actual baking effect.
Causes and solutions for deposition on both sides.
1. Reason: There is a problem with the volume of toast.
The dough inside the toast box is too full, and the dough is too heavy, causing the sides to become crowded, so that the dough cannot rise properly. This will cause deposits on both sides.
Solution: To understand how much dough can be put in the mold to ensure that the volume of toast matches the weight of the dough, then we must first understand the specific volume (next time we will introduce the specific volume).
Here's a formula:
The weight of the dough put into the toast box = the volume of the mold The specific volume of the mold dough (generally set the specific volume 4 4.)5).
Generally speaking: a 450 gram toast box can hold 507 grams - 570 grams of dough.
A 250-gram toast box can hold around 255 grams to 265 grams of dough.
Deposition is a common problem we encounter in daily toast making, as long as we master these details, I believe that you can avoid deposition in the future production!
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