Hi, Im relatively new to bread making. Today, I made some coffee buns. I thought that the texture of the bread was too soft and when i tear the bread, these fine thread like structures are seen. I havent seen this before and idk what they are. I expected to see fluffy ends when i tear the dough like the one seen in the image above, but instead i got this.
Image
or more details? What are the ingredients?
Location? Any more thoughts?
And was discussed on TFL a few years ago.
I don't want to raise the red flag if it isn't, but it is considered a dangerous toxin, as I recall. You can start with this partial article (paywall website) https://www.scribd.com/document/319652013/Preventing-Rope-Spoilage
As Mini Oven has said, more info would be helpful,
I've never seen this first hand but remember reading about the odor of bad melon being associated with it.
Dave
A couple of links from a while back. Would seem that major disinfectant of the work area is in order.
http://www.thefreshloaf.com/node/8539/rope-thankful-small-kitchen
http://www.thefreshloaf.com/node/43626/possible-rope-bread-please-help
Dave
Kirkland "The Modern Baker" p 1911, describes rope as follows:
So you have any small brown spots, moist areas and bad smell? If not, it doesn't sound like rope.
Lance
Rope on the first day? Most likely not rope. Recipe?
@newbieslay what is the recipe?