Do not artificially humidify and then humidify, which will invalidate the humidity switch.

The purpose of proofing is to re-produce the fluff and fluffy to obtain the volume required for the finished product, and to make the finished bread have better eating quality. After the dough has been shaped, especially after being pressed, rolled, and flattened, most of the gas in the dough is ejected, and the gluten loses its original softness and appears hard and brittle, so if it is immediately entered In the oven baking, the volume of the bread must be small, the internal structure is rough, the particles are tight, and a shell is formed at the top. Therefore, to make a large, well-organized bread, the shaped bread must be proofed, and a new gas is generated to make the gluten soft and get a proper size.

The temperature range of proofing is generally controlled at 35-38 degrees (except for Danish). The temperature is too high, and the temperature difference between the inside and outside of the dough is large, which makes the dough wake up unevenly, and the internal organization of the bread product is inconsistent. Some places The particles are good, but some places are very thick. At the same time, the excessive temperature causes the moisture of the dough of the dough to evaporate excessively, too fast, and the surface is crusted, while the temperature is too low, and the proofing time is too long, which causes the internal particles to be coarse.

Usually the humidity is about 80-85%, the humidity is too big, the bread is dark, the skin toughness is too large, bubbles appear, affecting the appearance and quality of eating, the humidity is too small, the dough is easy to crust, the skin loses its elasticity, affecting The bread expands into the oven, and the skin is light in color, lacking in luster, and has many spots. (But 85% humidity does not reach the level of 100% water droplets), but a feeling similar to concentration.

The general wake-up time is based on 80%-90% of the finished product, usually 60-90 minutes. The hair is over-exposed, the internal structure of the bread is not good, the particles are coarse, the skin is white, and the taste is abnormal (too acid). The storage time is shortened, and if the flour is fresh, the dough will shrink in the oven. Insufficient proofing, small bread size, a cover on the top, reddish-brown skin, burning on the side skin. The correct proofing time for each type of bread can only be determined by actual experimentation.

To use the wake-up box, you must first confirm that the sink is full of water. Humidity and temperature adjustments are relative values ​​rather than absolute values, so adjustments must be made in the winter depending on the situation.