Hand-Kneaded Bread Making

Handmade kneading for bread.Bread making-30 minutes surprisingly yields gloves!

Today, we are on holiday at the store, and I have nothing to do so I am kneading dough and making bread at home. My husband is not happy, saying there are already many Dumplings in the house, why make bread too? I say my interest has come up, what's wrong with that? Besides, this house belongs to me; I can do whatever I want!

Despite having a kitchen mixer at home, I chose to knead by hand. This time, the hand-kneading was surprisingly easy and relaxing, taking only 30 minutes to even get gloves! I also filmed the video. While kneading, you need to think about developing gluten. I feel it's similar to washing Rice noodles. Rice noodles are washed and washed until the gluten comes out.Gluten is developed through kneading and kneading until a thin membrane forms. Hand-kneaded bread (old dough method)Ingredients:

High flour 150 grams, low flour 30 grams,

Sugar

20 grams, salt 2 grams, yeast 5 grams, water about 70 grams,Egg one (about 50 grams),Butter 20 grams, old dough 100 grams.Old dough Ingredients:

High flour 50 grams, low flour 10 grams, water 35 grams, yeast 0.5 gram, salt 0.5 gram, sugar 5 grams.

I will explain how I have been making bread recently.

I recently started using my large

Oven

.So when making a loaf of bread, about 360 grams of dough is sufficient for regular bread. This leaves me with an extra 100 grams of dough. Therefore, I have this leftover dough every time. Thus, it became old dough. Today's kneading was by hand because of the old dough; thus, the operation was very simple. Of course, you don't necessarily need gloves.

I just kept kneading until I got a glove naturally, and you can stop early if you prefer. After all, next time when I do this, it might not be the same session. So in total, approximately 30 minutes passed. Also, because of the cold weather at home (around 5 degrees), my hands were quite cold, so please ignore my hand movements. Method:1. Prepare ingredients (high and low flour are used to easily develop gluten);

2. Make a small hole in the flour and dissolve yeast there;

3. Combine all ingredients except butter into a dough;

4. Knead until smooth;

5. Take out some of the dough, checking for gluten development;6. Add softened butter. Because of the cold temperature at home, the butter was almost liquid but did not affect the absorption by the dough.

The best is to use softened butter.

But given my home's low temperature, if softened, it would harden quickly if left idle;

7. Add in three portions gradually without rushing; they will be fully absorbed soon enough;

8. Knead until the dough becomes very smooth;9. Take out some of the dough to see significant gluten development. And you'll notice a glove later on. The glove was purely accidental.

Snow has something to say:

1. I used to find hand-kneading difficult when making bread.

But this rubbing method is surprisingly effortless, even for someone like me who isn't very strong.2. While kneading, you can sit and watch TV without any interruption.3. Previously, I used the folding technique, but it was noisy and disturbing to those below, plus it required strength.

Kneading, on the other hand, requires no effort; it's really simple.

4. If you don't have a bread machine or mixer at home, give hand-kneading a try—it's very convenient! The result is that this back-and-forth motion is quite easy, and even someone with less strength like me won't feel tired.

2. While kneading, you can sit down and watch TV at the same time; there's no interference whatsoever.

3. Previously, I used the method of slamming it down, but found that the sound was too loud and could disturb my downstairs neighbors. Moreover, slamming requires strength. But kneading doesn't require much effort, truly very simple.

4. If you don't have a bread machine or a stand mixer at home, you can try manual kneading; it's really convenient.