How to make delicious oven bread
Among the hot topics on the Internet in the past 10 days, home baking, especially the method of making oven bread, has attracted much attention. Whether you are a novice or an experienced baking enthusiast, you are all exploring how to use the oven to make soft and sweet bread. This article combines popular discussions with practical tips to provide you with a detailed guide to making oven bread.
1. Top 3 popular bread making methods
| Ranking | bread type | Core skills | Whole network popularity index |
|---|---|---|---|
| 1 | milk toast | Low temperature and long fermentation | ★★★★★ |
| 2 | Whole wheat European bread | Steam baking method | ★★★★☆ |
| 3 | garlic bread | secondary fermentation process | ★★★☆☆ |
2. List of necessary tools and materials
| Category | Essential items | Shopping advice |
|---|---|---|
| Tools | Electronic scale, kneading mat, oven thermometer | Choose an electronic scale accurate to 0.1g |
| Material | Bake flour, yeast, unsalted butter | It is recommended to use flour with protein content ≥13% |
| Auxiliary class | Proofing basket, bread knife, baking paper | Rattan fermentation basket works best |
3. Detailed explanation of the step-by-step production process
1. Dough kneading stage:After mixing 500g high-gluten flour, 5g salt, and 30g sugar, add 280ml ice milk and 5g active dry yeast, and use a chef's machine to mix at low speed for 10 minutes until the dough is smooth.
2. Key to fermentation:It is recommended that the first fermentation be carried out for 90 minutes in an environment of 26-28°C. When the volume expands to 2 times, use a finger dipped in flour to poke a hole to check. If it does not shrink, it is successful.
3. Plastic surgery techniques:Divide the dough into 3 equal parts, roll it into a round shape and let it rest for 20 minutes. Use a rolling pin to deflate the dough and roll it into a cylindrical shape. When placing it in the toast box, make sure the closing edge is facing down.
4. Baking parameters:
| bread type | preheating temperature | Baking temperature | time | location |
|---|---|---|---|---|
| 450g toast | 200℃ | 180℃ | 35min | Lower middle class |
| baguette | 230℃ | 220℃ | 25min | middle level |
4. Analysis of Common Failure Causes
| Problem phenomenon | Possible reasons | solution |
|---|---|---|
| Rough tissue | Under kneading/over fermentation | Knead until fully expanded |
| The skin is too hard | Baking temperature is too high/humidity is insufficient | Place a hot water dish in the oven |
| Burnt bottom | uneven heating | Double layer baking pan |
5. Sharing of advanced skills
1.Polish pre-fermentation:Making a starter of 100g flour + 100g water + 1g yeast 12 hours in advance can improve the moisture content and flavor level of the bread.
2.Oven steam method:When preheating, put the cast iron pot in, pour 50ml of boiling water into the oven and immediately close the door to simulate the steam function of a professional oven.
3.Cryopreservation:After the baked bread is cooled, slice it and freeze it. When re-baking, spray water on the surface and heat it at 150℃ for 5 minutes to restore crispiness.
According to the latest practices of baking experts across the Internet, after mastering these skills, home ovens can also produce delicious food that is not inferior to professional bakeries. It is recommended that first-time tryers start with basic milk toast and gradually challenge more complex techniques. Remember to record the baking parameters every time, and through comparison and improvement, you can find the perfect recipe that suits your oven.
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