Title: How to beat bread dough
Among the hot topics on the Internet in the past 10 days, content about bread making has attracted much attention, especially the core issue of "how to beat bread dough." This article will combine structured data to carry out detailed analysis from the key steps of dough making, material ratios, frequently asked questions, etc., to help readers master the core skills of bread making.
1. Background of hot topics
Home baking and healthy eating have become hot topics on social media recently, with bread making being widely discussed for its ease of learning and practicality. The following is the statistics of hot search keywords related to bread making in the past 10 days:
| keywords | Search volume (10,000 times) | Hot trends |
|---|---|---|
| How to beat bread dough | 12.5 | ↑35% |
| Dough fermentation tips | 8.7 | ↑22% |
| Low Sugar Bread Recipe | 6.3 | ↑18% |
2. Steps of making bread dough
How to beat bread? The following are 5 core steps recognized by the entire network:
| steps | Operational points | time/temperature |
|---|---|---|
| 1. Material mixing | Mix high-gluten flour, water, yeast, sugar and salt in proportion | Room temperature (25°C) |
| 2. Knead the dough | Knead by hand or machine until the dough is smooth (expansion stage) | 15-20 minutes |
| 3. One fermentation | Cover with damp cloth and let stand until doubled in size | 28°C, 1 hour |
| 4. Exhaust shaping | Press to exhaust, then divide and shape | room temperature |
| 5. Secondary fermentation | Ferment until 1.5 times in size and then bake | 35°C, 40 minutes |
3. Material ratio data reference
Three common bread ratios compiled based on popular recipes on the Internet:
| bread type | High gluten flour (g) | water (ml) | Yeast (g) | Sugar (g) |
|---|---|---|---|---|
| Basic white bread | 500 | 300 | 5 | 20 |
| Whole wheat bread | 400 (whole wheat flour 100) | 280 | 4 | 15 |
| low sugar bread | 500 | 310 | 6 | 5 |
4. Solutions to common problems
Troubleshooting guide compiled based on frequent questions from netizens:
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Dough is too sticky | Excessive moisture/insufficient flour gluten | Add flour little by little and knead until no longer sticky. |
| Fermentation failed | Insufficient yeast activity/too low temperature | Activate yeast with warm water and maintain an environment of 28°C |
| Bread is too hard | Over kneading/baking for too long | Control the kneading to the film stage and reduce baking time by 5 minutes. |
5. Expert advice
1.water temperature control: It is recommended to use ice water (10°C) in summer and warm water (30°C) in winter to adjust the dough temperature
2.Yeast test: Dissolve yeast in sugar water. If foam is produced within 10 minutes, it indicates good activity.
3.Kneading judgment: Take a small piece of dough and you can pull out a light-transmitting film and the crack is smooth, which is the best condition.
Conclusion
Mastering the core skill of "how to beat bread dough" requires a combination of theory and practice. It is recommended that beginners start with basic white bread and gradually try different recipes. Remember to use the topic #家baker# when sharing your work on social platforms to participate in recent hot discussions!
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