The reason why bread cannot be served

The inability to make bread twice may be related to factors such as insufficient yeast activity, low temperature, dry dough, imbalanced sugar salt ratio, and excessive kneading.

1. Insufficient yeast activity

Insufficient yeast activity is a common cause of secondary fermentation failure. Prolonged or improper storage of yeast can lead to reduced activity and ineffective production of carbon dioxide. Before use, the yeast activity can be tested with warm water. If there is no foam, it needs to be replaced. It is recommended to choose dry or fresh yeast that has not expired, and store it sealed and refrigerated after opening.

2. Low temperature

Fermentation environment temperature below 25 degrees will significantly slow down the fermentation rate. The ideal fermentation temperature is 28-32 degrees, and a suitable environment can be created through the fermentation function of an oven or a warm water bath. During winter, it is important to avoid exposing the dough to cold air and cover it with a damp cloth to maintain humidity. If the temperature exceeds 38 degrees, it will kill yeast.

3. Dough that is too dry

Insufficient moisture content in dough can affect the formation of gluten network and hinder gas retention. The standard dough moisture content should be between 60-70%, which can be improved by adjusting the liquid ratio. Add water in batches when kneading, and observe the dough until it is soft and not sticky to the hands. Fermentation containers can be coated with a small amount of oil to prevent sticking and avoid absorbing dough moisture.

4. Imbalance of sugar salt ratio

Excessive sugar content can cause high osmotic pressure and inhibit yeast activity. It is recommended that the amount of sugar used should not exceed 10% of the amount of flour. Salt content exceeding 2% can also affect fermentation, but not adding salt at all can cause gluten to loosen. The post salt method can be used. After the yeast is activated, add salt and stir to balance the fermentation effect.

5. Excessive kneading

Excessive kneading can damage the formed gluten structure, leading to a decrease in gas holding capacity. Hand knead the dough until it reaches the expansion stage, preferably with a thin film that is not easily broken. When using a chef's machine, attention should be paid to controlling the time, usually mixing at medium speed for 8-10 minutes is sufficient. Before fermentation, it can be left to relax for 15 minutes to help the gluten recover.

It is recommended to use high gluten flour to ensure gluten quality when making bread, and choose breathable materials for fermentation containers to avoid the accumulation of condensed water. You can try adding a small amount of vitamin C or maltose to promote fermentation, but the dosage needs to be controlled. After fermentation is complete, gently press the dough and slowly rebound to indicate success. If it collapses, it may cause excessive fermentation. Fermentation time needs to be adjusted in different seasons, with a suitable reduction in summer and an extension in winter. The degree of fermentation can be determined by observing the state rather than a fixed time. Keep the operating environment clean and avoid contamination by miscellaneous bacteria that may affect the fermentation efficiency.