In reply to mybig post on gluten，，，，Aujourdhuiwrites:“所以，理解这，我该怎么做才能获得大孔和脆皮的地壳？

你好，aujourdhui，

获得大孔主要是您在烹饪之前如何处理面团的函数。至关重要已经正确开发了面筋，首先，您知道这一点。

Second, you need to有一个鼓励面筋网络更长而不是更紧的面团。This is why you always need to relax your dough for 20 minutes before you bake it. If you were to throw it in the oven just after kneading, then the dough would hold on to its shape as tightly as it could during the crucial oven spring phase, where the dough has its best chance of rising before the heat solidifies the gluten network. The oven spring happens because the air that’s already in the dough gets warmer, and so expands, and also somewhat because the yeast get a little more life due to the heat before they’re thoroughly cooked, and so they are extra active until they die.

第三，你需要have enough food for the yeast捕食,而其做额外的上升和机汇en spring. Traditionally, this comes from the starch in the dough breaking down over time, which is one of the reasons why dough that goes for a long rise works really well. Enzymes in the flour break it down into food for the yeast as well as new flavors for the dough, so it’s very handy. Another option is to add a little malt syrup or sugar to the dough, which is easily digested by the yeast and doesn’t tie up the water in the recipe like sugar would. Only do the malt syrup if you aren’t going to do a slow rise.

第四，你必须保持酵母分发。当酵母菌繁殖时，他们会像葡萄一样紧紧地进行，因此他们很少有机会独自散布在整个面团中，尤其是如果它是一个相对干燥的面团。这就是为什么您“打击”面团的原因。我以报价说，因为尽管电视上的人可能会说什么，但您不会打磨面团，而是将其折叠起来。这个想法是要尽可能少的伤害到麸质网络，同时散布自开始崛起以来就开始生长的酵母。如果您在一个区域得到太多的酵母，不仅没有足够的食物给他们所有人，而且他们生产的酒精会以足够高的浓度杀死它们。

第五，将面团放入烤箱时要小心。You want to ensure that all of the bubbles that have developed so far are preserved, so don’t jostle the dough too much when it goes in. Just place it carefully.

第六，你需要一个烘烤开始时潮湿的烤箱环境。拥有潮湿的烤箱会防止外壳的外部过快，从而使烤箱弹簧更加令人印象深刻。如果烤箱环境干燥，则面包外面的水蒸发得太快了，面包套装在膨胀之前就会放置。您可以通过喷雾瓶来完成此操作，以喷出烤箱内部（请注意不要让水接触烤箱门上的玻璃或灯泡周围），或者您可以在烤箱底部加热一些岩石在馅饼盘中倒入水中，或者您可以购买精美的蒸汽注入烤箱。我个人想要蒸汽注射烤箱。

Seventh,使用瘦面团。Regular sugar and honey ties up water, which reduces gluten formation. Fats coat flour, which reduces gluten formation. This is why a white bread has a relatively tight crumb, while a baguette has a wide and airy crumb. This also helps on the crust formation for the same reasons.

Another thing necessary for crust formation is a炉膛式烤箱。You have to put a lot of heat into the bread pretty quickly without letting the temperature drop. There are many ways of doing this, from adding baking stones or tiles into the oven to building a brick oven. Your normal oven has metal walls that only store a bit of heat, so opening the oven door lets a lot of that heat out. With a hearth style oven setup, you have stone or clay that absorbs a huge amount of heat, so when you open the door and let all the heat out, the heat from the stones quickly replaces the lost heat. That heats up the outside of the loaf well enough to form a thick and crunchy crust.

使用所有这些技巧，您应该能够制作您想要的任何类型的硬皮，精致的面包。不过，最重要的是练习。掌握这种面包风格是一个棘手的主张，肯定会花一些工作才能真正擅长。