How to make bread stringy: 10 days of popular baking tips revealed
Recently, "drawing bread" has become a hot topic among baking enthusiasts, and a large number of related discussions have emerged on major social platforms and food forums. This article will combine the popular data of the past 10 days to analyze the mystery of bread drawing from the three dimensions of principle, formula and operation steps.
1. Data statistics on popular bread drawing topics across the Internet
| platform | Amount of related topics | highest heat index | Popular keywords |
|---|---|---|---|
| little red book | 12,000+ | 85.6 | Glove film, hydration method, seeding method |
| Douyin | 9800+ | 92.3 | Drawing challenge, chef machine, fermentation time |
| Station B | 560+ | 78.9 | Dough temperature, folding technique, Polish type |
2. The core principles of bread drawing
According to the analysis of recent popular science videos, the drawing effect mainly depends on:
1.Gluten network formation: Gluten and gliadin are combined by kneading the dough
2.Fermentation control: Yeast produces gas and is wrapped by the gluten network to form a honeycomb structure
3.moisture management: 65%-70% moisture content is the easiest to form ductility
| Influencing factors | best parameters | Common mistakes |
|---|---|---|
| Kneading time | 20-25 minutes (manual) | Over-kneading can cause tendon breakage |
| Dough temperature | 24-26℃ | Above 28°C will accelerate fermentation |
| fermentation humidity | 75%-80% | Dryness causes hardening of the epidermis |
3. Comparative analysis of popular formulas
According to a recipe test of thousands of people initiated by food blogger @BakingLab:
| Recipe type | High-gluten flour (g) | Water (mL) | Yeast (g) | success rate |
|---|---|---|---|---|
| Basic model | 250 | 160 | 3 | 68% |
| Soup method | 230 | 170 | 2.5 | 82% |
| Chinese seeding method | 200 | 130 | 1.5 | 91% |
4. Step-by-step operation guide (highlighted version of popular tutorials)
1.Dough kneading stage: Using the "hydration method", mix the flour and water and let it sit for 30 minutes to reduce the kneading time.
2.Kneading techniques: Add butter when reaching the expansion stage, and make sure the dough temperature does not exceed 26°C
3.Fermentation control: Ferment for the first time until it doubles in size (about 60 minutes), and it will not shrink back when you poke the hole with your finger.
4.Plastic surgery essentials: After exhausting, use the three-fold method and let it rest for 15 minutes before shaping.
5.final fermentation: Ferment at 38°C for 45 minutes until the mold is eighty percent full.
5. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| The wire drawing is short and easy to break. | Insufficient gluten/insufficient fermentation | Extend kneading time/increase water volume by 10% |
| Rough tissue | Excessive fermentation/incomplete degassing | Control fermentation temperature/increase folding times |
| Bottom sedimentation | Insufficient heat in the oven | When preheating, put the stone plate/lower baking sheet |
By analyzing recent popular content, we can find that the key to drawing bread lies in scientific proportions and precise control. It is recommended that novices start with the soup method, which has a higher success rate. Remember to bookmark this article and check every link the next time you make it. You can also make internet celebrity-level brushed bread!
check the details
check the details
en
