The purpose of baking is to make the size of bread and the best condition of wheat flour. The size of the bread is baked by the elasticity of the baking in the first 1/3 stage of the role, then the bread fermentation speed quickly accelerated until the heat to kill the yeast so far. However, the most important reason for bread expansion is the gradual expansion of the gas and steam (from moisture) in the dough.
As the temperature rises, the surface of the dough becomes dry and begins to form the epidermis. We need to delay the formation of the epidermis until the gas to complete its mission ------ the bread to maximize the expansion.
One of the ways to achieve this is to make steam in the oven. Steam on the dough to keep the dough moist, so that it can expand; at the same time to help the enzyme in the dough to decompose the carbon dioxide into sugar, so that the bread becomes brown skin, but also the bread surface of the starch gelatinization, so that the skin to produce luster , In short, the steam can make bread expansion, the skin showing good brown, and full of luster.
Baking the skin Crisp fire bread has two key points; early high heat and humidity. But in order to keep the skin crisp, especially in the baking Shabata this very moist bread, when the baking is about to end the water vapor. So we can bake the oven for the last 5-10 minutes to open the door slightly.
If your oven has a convection function, you can also start this function at this time, because it can blow away the water vapor. In fact, when using some of the oven, you can see the steam in the exhaust outlet. If possible, in the first 10 minutes of baking, the tuyere is blocked.
Soft bread and those with a lot of honey, sugar, fat, or eggs, bread, need to bake at a relatively low temperature, so as not to bake paste. But the steam is also good for them, baking at a low temperature of 177-192 degrees, the bread's shell will be thicker, which is actually very good, because these soft breads will get some support force to prevent the edge of the collapse, We call it shelling).
The main problem with the oven is that at the moment we open the oven door, the temperature will drop at least 14 degrees, and often even down 28 degrees, for this reason, I usually set the temperature of the oven than the ideal temperature to engage in Out of 14-28 degrees, and then put the dough into the oven, turn off the oven door immediately after lowering the temperature down. Because of this unavoidable heat loss, steam should be made when the dough is just put in the oven, rather than spraying water every few minutes, because the heat will lose once every time the oven door is opened.
Baked slate or unglazed tiles can effectively and quickly recover the lost heat because they can absorb heat. They can also make the baking more evenly, at the beginning of the baking can give bread more heat, and remove the bread in the bottom of the shell of moisture, slate or tiles need to warm up with the oven at least 45 minutes, preferably warm up for 1 hour.
Do not open the oven door in the first 15 minutes of baking. But after 15 minutes we can quickly open the oven door, the bread 180 degrees, decorative panel skin color more uniform, if we put the bread on the baking tray or baking paper, which is a good opportunity to move to baking slate.
The source of this article in the ulterior motive baking equipment network