Oven bread making tutorial

Baking bread in an oven is the simplest way, but there will be some deviations in the bread made by some unskilled people. First of all, you have to knead the dough before making bread. This is very important. It takes about half an hour of fermentation to make the dough more elastic. In addition, when baking bread, you must avoid burning it. This is the most important step and determines whether the bread tastes good.

English bread

[Ingredients] 400 grams of high-gluten flour, 6 grams of dry yeast, 6 grams of white sugar, 8 grams of salt, 4 grams of butter, 6 grams of milk powder, 275 grams of warm water, spray oil, half an egg, and 1 tablespoon of milk.

【Preparation method】

Prepare the dough:

1. The butter should be at room temperature.

2. Put the high-gluten flour, dry yeast, sugar, salt, milk powder, and warm water together and mix the dough vigorously for at least 10 minutes; if the dough is too wet, you can add a small amount of flour.

3. Add melted butter and knead thoroughly.

4. Cover the dough with plastic wrap and place it in a warm place to rise for at least 2 hours. The volume should be 2 to 3 times the previous volume.

5. Flatten and knead the dough evenly, and let it ferment again using the same method.

To bake the bread:

1. Set the oven to 350F and spray the baking sheet with oil.

2. Take out the remaining 1/2 egg liquid and mix with 1 tablespoon of milk.

3. Flatten and knead the dough evenly, divide it into 8 portions, roll them into balls, brush a layer of egg wash on the surface, and let it rest for about 15 minutes.

4. Brush the surface of the dough with egg wash again and bake in the oven for 30 minutes, or until the bread is cooked through.

French Bread

[Ingredients] 80% high-gluten flour, 20% low-gluten flour, 2% salt, 1% dry yeast, 1% Maggi, 0.8% water, 60-65%

[Production] During the mixing process, stir formula 1 slowly for 1 minute, add formula 2 and mix for another 2 minutes, then switch to fast mixing for 8-10 minutes until done.

2. Dough temperature: 26 degrees Celsius.

3. The basic fermentation environment temperature is 26°C, the relative humidity is 75%, and the basic fermentation time is 60 to 90 minutes.

4. The final proofing temperature is 32 degrees Celsius, the relative humidity is 85%, and the final proofing time is 50 to 60 minutes.

Baking temperature: upper fire 220 degrees, lower fire 190 degrees. (300g dough), baking time: about 30 to 40 minutes. Note: If the flour is not strong enough, there is no need to add low-gluten flour.