The common leavens for the production of European buns are Polish leavens, Luban varieties, French old noodles, etc. Compared with the direct method of European buns, the use of leavens will have a more characteristic flavor, a softer taste, and reduce the basic fermentation time.
2. Fermentation method
The main point of traditional buns is to highlight the wheat flavor, and long-term low temperature and slow fermentation can make the wheat flavor more intense.
3. Fermentation temperature
It is generally 23℃-26℃, and the humidity is 70%-80%.
4. Flip
European bread is mostly sugar-free and oil-free, relatively speaking, the fermentation and expansion of the dough is weak, and the ductility and elasticity of the dough can be increased by turning over.
5. Cut lines
Most of the bags have to be cut, one is for beauty, and the other is that the gas accumulated inside the group behind the cutting edge can be emitted to maintain uniform expansion.
The common cutting methods are baguette cutting, fancy cutting, a font cutting, etc. When cutting, the blade and the bread are at an Angle of about 45°, pay attention to breaking the skin and not breaking the meat, think about the shape before cutting, look at the part, steady and fast underground knife.
