From your description? You said gluten? There is a big step away from successful bread gluten organization, so bake out buns, not crispy, no elasticity not fluffy.

Answer to your question

1.? If you are kneading by hand, you can increase the gluten of the dough by kneading and wrestling.

For sweet breads, kneading to the extended stage is sufficient (cut a small piece of dough and pull it apart slowly, it has formed a thin film sheet, but the film is not very tough, and poking it with your finger gives it an irregular shape);

For toast breads it is usually kneading to the fully extended stage (continue kneading and wrestling on top of the extended stage.?), and then kneading to the full extended stage. Cut small pieces of dough, pull apart into a thin film sheet, poked with a finger, is a smooth round hole, stop kneading.) This bakes a fine, fluffy bread that tastes good.

2. 15 minutes of the middle fermentation, do not need to move it. You just go and rest it.

Post a picture you see, the dough to the fully extended stage? What does the pulled back film look like.?

There are a lot of tutorials on the internet. There are many tutorials on the internet, with text? The first thing you need to do is to type in the word "hand kneading". "bread hand kneading?" Watch and study. See it? Understand it well? Then practice. This is not a waste of materials and time, and the key is not to waste feelings. Once you have practiced the basics, you will be able to make all kinds of bread in the future. I learned to make a lot of pastry by teaching myself online. Now I don't even look at the pastry room. I'm not sure if I'm going to be able to do that.