In the past, bread always tasted dry. Since I tried Polish bread, I knew what soft and chewy bread was. I used to think that bread starter is a mysterious and difficult to touch. After reading @ Helen699's explanation, I found it was so easy. Those who have not tried must try it once. Learn from @ Helen699's Polish prescription to make bread base, learn from @ Huo_small coconut paste meal bag prescription to make coconut paste, and form this prescription for personal use. Thank you to the two bloggers, who have 28*28 square plate molds and bread makers for reference! Summarize the key experience of making bread by yourself: 1. Fermentation of Polish species-regardless of the time and state, it must be fermented to 4 times the size, the surface is covered with atmospheric pores, the interior is torn open with pores, and it smells slightly fermented. The fermentation speed in winter is very slow. You can boil the water in the steamer to about 50 degrees and turn off the fire for fermentation, or you can turn on the oven fermentation function for fermentation, which can be completed in about 3 hours. The fermentation speed in summer is very fast, which can be fermented at room temperature or refrigerated overnight. Refrigerated fermentation can be carried out for a long time, but not more than 24 hours. If room temperature fermentation is completed but it is too late to be made, it can be made, refrigerated first and made. 2. Kneading dough of bread machine-mainly because the temperature of the control surface is not more than 27 degrees, it is still relatively easy to cover the film. Moreover, after practice, the following two situations will not affect the drawing effect of the finished product: first, after the finger pokes the hole, the edge of the hole is basically smooth but has a little burr; Second, the glove film is slightly thick, and the fingers are blurred. Therefore, the glove film does not have to pursue a completely smooth edge and clear fingerprint, it is important that the film should have sufficient toughness and sufficient ductility. 3, dough a hair-don't look at the time to see the state, must be sent to the volume significantly increased (about 2 times), finger poke hole does not retract, does not collapse (a hair is not in place will lead to dough tendons, difficult plastic; One shot will lead to two shots will not last long). In winter, after kneading dough with a bread machine, the temperature of the dough outlet is only 20 degrees (about 10 degrees at room temperature). It takes even 1 hour and 40 minutes to ferment with the fermentation function of the bread machine, and the temperature of the dough after fermentation does not exceed 23 degrees. After kneading dough with a bread machine in summer, the temperature of the dough outlet should be controlled within 27 degrees, otherwise the dough will not last long due to the high temperature, the surface temperature can be controlled by various methods such as refrigerated food materials, refrigerated bread barrels, refrigerated dough, etc. It is estimated that one round can be completed in about 50 minutes. In fact, the dough in a low temperature environment is relatively easy to control, do not be afraid to extend the fermentation time, and the dough in a high temperature environment must pay attention to control the surface temperature and fermentation time. 4, dough two hair-don't look at the time to see the state, see the dough volume becomes larger, press the dough with your hand, if the rapid rebound does not leave traces, indicating that it is not in place; If the slow rebound leaves only shallow traces, the fermentation is good. If there is no rebound, the fermentation has been completed. Second hair generally use the oven fermentation function, put a cup of hot water at the bottom to increase humidity, generally 1 hour or so can complete the second hair. 5. Bread baking-everyone's oven has a different temper. After groping in his oven, baking toast with a three-energy corrugated golden 450g toast box can be heated up and down for 175 degrees for 45 minutes, and baking small bread with a 28*28 square plate can be heated up and down for 175 degrees for 25 minutes.