How to make bread and dough: hot topics and structured guide on the Internet in the past 10 days
Recently, "How to make bread and dough" has become a hot topic among baking enthusiasts, especially the amount of discussion about home baking on social platforms has surged. This article will combine the popular content on the Internet in the past 10 days to provide you with a structured interview guide, with relevant data reference.
1. Hot topics related to bread and noodles in the past 10 days
| hot topics | Number of discussions (10,000) | Main platform |
|---|---|---|
| “Hand Kneading vs Machine Kneading Bread Dough” | 12.5 | Xiaohongshu, Douyin |
| "Advantages of low-temperature fermentation" | 8.3 | Weibo, Bilibili |
| "Common mistakes made by newbies when making noodles" | 6.7 | Zhihu, WeChat public accounts |
| “Whole Wheat Bread Mixing Tips” | 5.2 | Go to the kitchen, Douguo Food |
2. Bread and dough structuring steps
1. Material ratio (take basic white bread as an example)
| Material | Weight (grams) | Proportion (%) |
|---|---|---|
| High gluten flour | 500 | 100 |
| water | 300 | 60 |
| Yeast | 5 | 1 |
| salt | 8 | 1.6 |
| sugar | 20 | 4 |
2. Dough kneading operation process
Step 1: Mix dry ingredients
Pour the flour, yeast, salt, and sugar into the container and stir evenly (salt and yeast need to be placed separately).
Step 2: Add water and knead the dough
Add water in portions (ice water is recommended in summer), stir with chopsticks to form a fluffy consistency, and then start kneading the dough until the surface of the dough is smooth (about 15-20 minutes).
Step Three: Check for Gluten
Pull apart a small piece of dough and it will reach the expansion stage if a thin film can be formed and the edge of the tear is smooth.
Step 4: Basic fermentation
Cover with plastic wrap and ferment at 28°C until doubled in size (about 1 hour).
3. Frequently Asked Questions (summaries of popular discussions)
| question | solution |
|---|---|
| What to do if the dough is sticky? | Reduce the amount of water by 5% or apply a small amount of cooking oil |
| Reasons for insufficient fermentation | Check yeast activity and ensure the ambient temperature is ≥25℃ |
| Bread texture is rough | Extend the kneading time to the fully expanded stage |
4. Expert advice (from recent popular videos)
1.Temperature control is key: It is recommended to control the dough temperature at 24-26°C. If it is too high, it will accelerate fermentation and affect the taste.
2.Folding instead of kneading: Oubao can use the folding method to strengthen the gluten and reduce the kneading time.
3.Determination of fermentation status: If the finger pokes the hole without retracting, the shot is completed.
With this structured guide, even novices can quickly master the core bread and dough skills. The recent heated discussion shows that home baking is developing in a scientific and refined direction. It is recommended to continue to pay attention to the evaluation content of new fermentation technologies and tools.
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