Maybe there are a lot of friends will not know the difference between bread flour and ordinary flour, because the naked eye seems to be almost the same, in fact, the difference lies in the gluten of the flour, bread flour gluten is high to do out of the bread more elasticity and toughness. The simple way to distinguish is to use your hand to grab a handful of dry flour, if the flour is easy to form a ball, it is suitable for cake low gluten flour, if it is very loose is suitable for bread high gluten flour, if between the two is suitable for making buns of gluten flour. If you have a packet of bread flour then follow me to do look at the basics of white toast bread it, make your own bread healthy and secure.

Tools/Ingredients

Bread flour 280g

Water 170g

Dry yeast 3g

Sugar 17g

Salt 5g

Butter 17g

Methods/Steps

Combine all the ingredients except the butter and mix well, gradually stirring with a spatula until it becomes a rough mass. The butter is softened at room temperature. Soften the butter at room temperature and set aside.

Knead the dough by hand, using the roots of your palms and your whole body to push the dough outward as far as possible, pulling it back and pushing it out again, repeatedly kneading so that the dough gradually becomes smooth and sinewy.

Knead the dough by hand for about 30 minutes, then cut a small piece of it down and hold it open to observe. If the dough is smooth around the hole when you extend it, it's at the extension stage, and you can add the butter, or you'll need to knead it again. Add the softened butter to the dough and knead with your hands until it is completely absorbed and the dough is smooth and elastic.

Cut off a piece of dough and stretch it out with your hands. If you can stretch out a large, unbreakable membrane, you have reached the full stage.

Place the dough in a bowl, cover with plastic wrap, and let rise at room temperature until doubled in size (it will not spring back when you poke holes in it with a finger moistened with dry flour (it took about 4 hours at 23 degrees Celsius).

Take out the dough, roll it into a column, relax it for 20 minutes, and use a rolling pin to roll it into an even rectangle. Roll up the rectangular piece of dough, ? flatten the end, close and pinch tightly, and place in a toast mold.

Place the molds in an unplugged oven, place a cup of hot water next to them, close the door, and let them rise until they are 8 minutes full (about 1-2 hours).

Bake in a preheated 180 degree oven for about 40 minutes, then remove from the oven and let cool for slicing.

Note

The water absorption of flour varies, so don't add water all at once, but add it slowly if you don't have enough, and add it when you knead.