First, this deficiency can be a result of a violation of the formulation. So, crumble the bread may be too small introduction to the dough fat - this dough turns out too dry and after baking quickly begins to crumble. The quality of breadand suffer excessive entry into the dough of salt or insufficient application of water. The bread will crumble when cutting if the dough is made a large number of yeast and the dough rose too high.Second, this issue may occur if the production process were violated by the mode of kneading and letting dough rise. Very crumbly the bread, the dough for which was poorly mixed, because in the kneading of flour stands out gluten, necessary for the proper binding of the dough and forming the loaves. Many modern bakeries to increase production and reduce the time needed for dough rise ( according to the old regulations, the dough had to rise for four hours), apply a special chemical dough conditioners - cysteine, amylase, calcium acetate, sodium thiosulfate. These chemical additives reduce the time needed to make the dough rise more than 4 times to just 50 minutes. However, the result of this time savings is that this "quick" bread is very crumbly when cutting. Third, the bread crumbles due to too low acidity of the dough rising, from which it is prepared. Reduced acidity test can be a result of the changes required for the baking quality of flour - namely, the properties of natural proteins and complex proteins. To fracture, the use of low quality flour with a low percentage of gluten in it.Also the bread may crumble when errors in temperature and time of baking, temperature and humidity storage conditions. Slabolepszy crumbly bread, which is too early removed from the oven. Or, alternatively, the furnace temperature was not maintained at the required level is too dry the bread will crumble. When storing freshly baked breadand a draught, nanocrystal - he, too, may begin to crumble.
Advice 2: How to bake bread in the bakery
Someone who is going to purchase your own bakery or become a Baker, it will be interesting to learn all the stages of baking bread the industrial way at specialized institutions.
The production of finished products in the bakery is divided into sequential phases: mixing the ingredients for the dough, it will rise with the dough, divided it into parts for articles, the formation of products baking in the oven.
Opara is a liquid leaven, which is formed by mixing yeast, warm water and flour. Thanks to the sponge method of bread making in bakeries finished products are still fresh, becomes more lush.
In modern bakeries, the dough is prepared on a specific hardware, which is fully automated. The whole process of making the dough lasts from 13 to 16 hours.
The finished dough is discharged into a travelling bowl is called the bowl. In the dough are added as required according to the recipe ingredients. The weight of the ingredients is checked on the electronic scales.
Then follows the process of mixing the ingredients in the mixer. To do this, the bowl rolls under it, is installed under the device. When mixing the ingredients on the dough mixer, bakers also can add ingredients during the process. From the mixing depends on the homogeneity of the test, its friability, taste, so the thoroughness of this procedure can only provide modern equipment.
The dough after mixing allowed to stand for 12 to 30 hours. Keeping maturing time depends on the recipe of the product. Some bakeries can reduce the time of keeping maturing, adding bread artificial flavor enhancers and flavorings. However, this bread quickly grow moldy and spoiled.
The next step is dividing the dough. To do this, from the bowl the dough is sent through a machine to divide the pieces of bread the size you want. Equipment set automatic parameters of the mass of each piece.
Operators placed the cut pieces of dough into shapes. If the bread is of irregular shape (such as a baguette bread), the dough is placed on a special frame (Osadchii), after which will load into the oven.
It is time for proofing bread in the forms or framework. After this process frame and shape the dough put in the oven for baking. The finished bread is removed from the oven, shake with it once the flour and placed in trays for transport to the stores.
Advice 3: How to bake bread in the oven
Bread at home can be baked in the oven, and not just in a special baking oven. It will fit gas or electric oven. Tin bread baked in molds, and hearth on a baking sheet. For successful baking, you need to know a few secrets.
How to bake homemade bread in the oven. The process of baking bread is absolutely easy, it just takes time to raise the dough. There are lots of kinds of recipes for bread, from sweet buns to coarse gingerbread and loaves. As example, focus on the recipe sweet white bread, which is not difficult to prepare at home.
Bread can be baked in the Russian stove, in the oven electric or gas stoves and even microwaves. When baking bread in the oven plates on its lower level it is necessary to put a pan of water to the bottom crust did not burn. Water in boiling water forms steam, to humidify a crust of bread, and it will get soft and thin. The bread is baked at a temperature of 200 - 250 C for 30-80 minutes, depending on shape, weight and formulation of the products.
Advice 4: How to bake bread from corn flour
Corn flour is a dietary product, which has healing properties. Flour from maize is highly valued by chefs and bakers, it serves excellent bread, the crumb of which is friable. But great taste and aroma that comes from freshly baked loaf of corn bread, not to transfer words, it must feel.
You will need
- a glass of water;
- 150 g corn flour;
- 350 g of wheat flour;
- vegetable oil.
Start preparing this bread from soaking corn flour, so it will soften and become much softer. Sift in a bowl 150 grams of corn flour through a sieve two or three times. During this time, it is oxygenate. Pour flour 2/3 Cup of warm boiled water (in any case do not use hot water as the flour can boil) and mix thoroughly with a spoon. Cover the bowl with a towel and leave on for fifteen minutes.
Came time to do the yeast, a teaspoon of which should be diluted in one third Cup warm water. Add two teaspoons of sugar and stir until it dissolves. Leave on for ten minutes, during this time, the yeast will begin to activate and foam.
Sift the flour high above the bowl, add a teaspoon of salt and pour in six tablespoons of fresh cow's milk. Add to bowl with wheat flour dissolved in water yeast, two tablespoons of vegetable oil and had time to swell cornmeal. Start to knead the dough.
At first the dough will seem firm and tight, do not worry, it will get soft and supple as it is kneading. Knead the dough for ten minutes, then put in a bowl and cover with a towel or plastic bag. For a couple of hours in a warm place for the dough to spread and increase in volume almost two times.
Sprinkle a little flour on the table, put the dough and form a loaf, place it on oiled baking tray and leave to rest in bed for another half hour. At this time turn on the oven and warm it up to 200-220 degrees. Bake bread from corn flour for 25-30 minutes, then put the loaf on a wooden Board and cover with a towel. In twenty minutes you can snap off a piece of fresh, still warm bread and to taste the incomparable flavor.
To loaf of bread became ruddy and shiny crust, brush its top with egg yolk or butter.
Advice 5: How to bake bread in the Russian oven
To bake bread in the Russian furnace is not easy, but if you do it right, your efforts will be rewarded. Homemade bread came out very tasty and well kept. Baking breadand can be used wheat or rye flour. The dough made from wheat flour to cook easier and faster.
You will need
- 1 kg wheat flour:
- 20 grams yeast (compressed);
- 1 teaspoon of sugar;
- 1 teaspoon of salt;
- 2.5 cups of flour;
- 0.5 Cup of sunflower oil.
To heat the oven the night before to warm-up properly. If this is not done, the bread may not be grilled. In the morning knead the dough. Do this by gently heat the water and pour it in a bowl in which to knead dough. Add the warm water yeast and sugar. All stir well. Sift the flour through the sieve. Stir in a Cup of flour in a bowl with water and yeast, stir again and leave in a warm place for 30 minutes.
Add in a bowl with the dough, salt, sunflower oil, the remaining flour, knead the dough so that it lagged behind the hands. Lightly sprinkle the dough with flour, cover with a clean towel and leave in a warm place for one to two hours. In the fermentation process the risen dough obmanite hands. It should increase in volume about 2 times.
Lit the stove about an hour before the end of the fermentation test. It is better to use birch wood. Flour a cutting Board, salmon bread in the form of loaves or rolls - whatever you like. Place them on a baking sheet, well greased. If the dough breaks, place it into the form or pan that you need to grease and flour them. Allow the dough to rise.
Lubricate the product with the beaten egg or sprinkle with water, let stand 5-10 minutes. Don't forget to watch the stove. Close the damper in the chimney when the wood in the furnace burned so that when it is closed in the house had no heat. This can be identified by the absence of bluish flame on coal. Break up large smut with a poker, spread evenly on the bottom of the coal furnace.
Place baking sheet or shape the dough into the prepared oven. The cooking time of products depends on the temperature in the furnace. Check the bread from time to time, but not too often open the flap, otherwise the dough "sit". The readiness of the products define, pierced their thin wooden stick. If the test on it there, the bread is ready. Remove the baking sheet from the oven, put the loaves on a wooden cutting Board, lightly dampen them with water, cover with a clean towel and let cool.