面包制作流程

1.材料称重

根据要求将面团中的材料准确称量，当称量调味品或其他用量很少的原料时，尤其是盐，必须特别注意，因为盐会影响发酵速度。

In accordance with the requirement, the raw materials in the dough need to be accurately weighed. While weighing the spices or other raw materials with low amount, especially salt, special attention must be paid, because salt will affect the speed of fermentation.

2.搅拌面团

混合材料时应以慢速搅打均匀，使酵母均匀的分布于面团中，然后改用快速使面团上劲。注意搅拌过度或不足都会影响成品的质地、质量和外观。正确方法调制的面团，应光滑富有弹性的质感，一般来说，搅拌制作软包类的面团时间不宜超过12分钟，搅拌制作硬包类的面团时间在15~18分钟之间，面团用手触及略感温暖的程度为最佳（特指法式长面包）。

Mixing materials need slowly and evenly whipping so to uniformly distribute the yeast in the dough, and then quickly make the dough strong. The excessive or inadequate mixing will affect the texture, quality, and appearance of the finished product. The mixed dough with the right approach should be smooth and elastic. In general, whipping and making the dough of the soft bread costs no more than 12 minutes, while the hard one costs about 15 to 18 minutes. The slightly warm temperature touched by hand for the dough is as the best （specifically baguette）.

3.发酵

发酵过程中，面筋会变得更顺滑，更有弹性，面团中包裹着更多的气体，若面团发酵不足，质地会很粗糙，若面团发酵过度则会变得很粘，给制作过程带来麻烦，发酵不足的面团叫做生面团，发酵过度的面团叫做老面团。要注意的是筋性弱的面团例如黑麦，全麦面团通常会特意发酵不足或直接使用生面团。

In the fermenting process, gluten will become smoother and more flexible. More air will exist in the dough. If the dough is lack of fermenting, the texture will be rough; if the dough is over-fermented, the texture will be sticky, which brings troubles to the making process. The dough with inadequate fermentation is called raw dough and the over-fermented dough is called old dough. Noticeably, the dough with weak gluten, such as rye or whole wheat dough, is inadequately fermented on purpose or is fermented by using raw dough directly.

4.面团称重

将面团按要求分成若干等量的小面团，在称重的过程中必须考虑烘焙过程中因水分蒸发而引起的重量减轻现象，减少的重量约是面团重量的10%~13%，以50克面团计算要增加5~6.5克以补充烘焙过程中流失的分量。

Accordingly, the dough can be divided into several small blocks of dough with equal weight. The weight loss should be considered in the process of weighing since the water is evaporated in the baking process. The weight loss is about 10 to 13 percent of the dough. Take 50-gram dough as an example, 5 to 6.5 grams dough needs to be added to make up the weight loss in the baking process.

5.揉圆

称量后，将一块块小面团揉成平滑的小圆球状，光滑的外皮是面筋伸展的重要一环，在专业面包房中大多备有面团切割机，会大大的缩短制作时间。

After weighing, the small blocks of dough are kneaded into smooth and small globular shape. The smooth skin is the crucial prerequisite to gluten stretching. In a professional bakery, production time can be shortened by using dough cutting machine.

6.静置

也叫中间醒发，揉圆的面团需要放置15~20分钟使面筋松驰，以便造型。在此过程中发酵作用一直处在进行中，如果是大量的制作过程，最好把面团放入醒箱中静置，如果是少量的制作过程，可以将面团直接放在工作台上，用保鲜膜覆盖。

It is also known as intermediate proofing. The round dough needs 15-20 minutes for gluten relaxing so to shape. In this process, fermentation is always carried on. If the amount of bread is large, the dough standing in proofing box is preferred. If the amount of bread is small, the dough can be directly placed on the work table and covered with plastic cloth.

7.成形，装模

正确的整形与装模是烘焙产品放入烤炉前至关重要的一个环节，面团中的气泡，在装盘前必须挤出，否则，气泡存在于面团中，烘焙的产品会留下大气洞，另外面包的封口必须集中在面包的底部，以免烘焙时产生裂口。

The correct way of shaping and fitting die is a critical step before the baking dough put in the oven. The bubble in the dough needs to be squeezed out prior to fitting the die. Otherwise, the baking product can have big air holes as the bubble in the dough. Besides, the sealing parts of the bread need to be concentrated at the bottom of the bread preventing from fissure while baking.

8.醒发

醒发是发酵过程的延续，在此过程中面包的体积会逐渐增大，醒发不足会导致面包体积不够大，质地过于密实。醒发过度会导致面包质地粗糙，并影响其味道，法式长面包的醒发时间较长，以达到其表面组织完全舒展，因其面筋强度大，能够经得住长时间的发酵，不会影响造型，高油脂的面团发酵时间不易过度，因为其面筋在某种程度上遭到破坏，无法承受长时间的发酵。

Proofing is the continuation of the fermentation process. In the proofing process, the volume of bread will be gradually enlarged. Inadequate proofing results in the small volume and dense texture, while excessive proofing leads to coarse texture and bad taste. The proofing time of baguette is longer so as to achieve the final appearance of its surface completely stretched out. Since the high gluten strength can bear the long-time fermentation, the shape of baguette can not be influenced. The proofing high-fat dough takes less time. Since the gluten can be damaged at certain extent, long-time fermentation should be avoided.

9.烘焙

面团在烘焙过程中发生很多变化，当面团放入烤炉内时面团内的气体受到高温迅速膨胀，这个时候面团内的酵母仍然可以继续活动，直到温度达到60℃的时候才会被高温杀死，不再起作用，蛋白质凝固与淀粉的胶化，面包开始定型，外皮逐渐的变硬，色泽变深。

In the baking process, dough changes a lot. As the dough is put into the oven, the air in the dough begins to swell rapidly when heated by high temperature. The yeast in the dough can still be alive until being killed and ineffective at the temperature of 60 degree. The protein begins to coagulate, starch gels, the product shapes, skins hardens and color darkens.

10.冷却

烘焙完成之后，为了避免冷凝气使面包底部变湿，必须将面包从烤盘中取出，并放在网架上冷却，对于软包类的面包，应在冷却前涂抹一层溶化的黄油，以避免其表皮变硬，切勿在冷藏室中冷却，温差太大会使面包表皮产生褶皱或裂痕。

After baking, in order to avoid gas condensation wettening the bottom of the bread, bread must be removed from the tray and put on the net rack for cooling. As for soft bread, applying it a layer of melted butter before cooling down to avoid skin hardening. Do not cooling in the refrigerator, because the big difference in temperature will make bread epidermis fold or crack.

基本的烘焙温度

为了控制烘焙的过程要注意以下的温度：

In order to control the baking process, please pay attention to the following temperatures:

一般高油脂类的面包以175℃~205℃之间为宜

Temperature of baking high- grease bread is in the range of 175 to 205 degrees

一般低油脂类的面包以200℃~220℃之间为宜

Temperature of baking low- fat bread is in the range of 200 to 220 degrees

一些法式长面包或大面包以220℃~240℃为宜

Temperature of baking some long or big French bread is in the range of 220 to 240 degrees