Honey and egg yolk toast

Summary of the problem that secondary fermentation of toast does not grow long:

1. Gluten has not reached the complete stage. No large piece of film was pulled out and there was a jagged pattern around the hole.

2. The yeast should be added after the rest of the materials are agglomerated (half of the yeast dies after mixing with salt and sugar)

3. Reason for temperature. The basic fermentation temperature is 28-29 degrees Celsius and humidity is 75%, and the fermentation is doubled. The final fermentation temperature is 38 degrees Celsius. Humidity at 85%

4. Storage problems of yeast. Sometimes MM just puts away the yeast she runs out. As a result, the dough will not ferment next time. It is a storage problem. The yeast should be placed in the freezer after opening.

5. When the dough needs to be put into a foam box for fermentation. Don't put boiling water in it. The humidity and temperature are too high. Only warm water

6. When rolling, it is generally 2.5 turns and 30 centimeters. Otherwise, the baking tension will be poor. Secondary fermentation will not grow

7. Roll too hard. Causes gluten to break. Affects fermentation.

8. Basic fermentation. Turn the dough and ferment. Intermediate fermentation is indispensable.

The above are all personal summaries. Since personal understanding is different, please do not reprint it at will. If you have any doubts, you are welcome to discuss it together.