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We hope you got benefit from reading it, now let’s go back to basic bread dough (with bread making tips, including hand-kneading instructions) recipe. To make basic bread dough (with bread making tips, including hand-kneading instructions) you need 7 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to cook Basic Bread Dough (with bread making tips, including hand-kneading instructions):
- Take 300 grams Bread (strong) flour
- Take 6 grams Dried yeast
- Prepare 30 grams Sugar
- Provide 4 1/2 grams Salt
- Get 6 grams Skim milk powder
- Get 200 grams total Egg (1) + water
- Prepare 30 grams Shortening
Instructions to make Basic Bread Dough (with bread making tips, including hand-kneading instructions):
- Knead the dough: Put all the ingredients in a bread machine, and run the "dough" program until the 1st rising is about to start. Tip: The water temperature should be 45°C - the ambient temperature (see Hints).
- 1st rising: If you are using a dough proofing container, oil the inside of a bowl and put in the dough. Tip: Round off the dough into a smooth ball with a taut surface.
- Divide the dough: Divide the dough into 50 g pieces, and round off each piece. Tip: Keep the dough covered when you're not working on it to prevent it from drying out!
- Rest: Cover the dough with a tightly wrung out moistened kitchen towel or put it in a lidded container, and rest for 15 minutes. Tip: The dough will rise a little while resting, so leave space between the pieces.
- Form the dough: Turn each piece of dough over and press down gently with your palms. Roll the dough out with a rolling pin and wrap it around or fill with anything you like.
- 2nd rising: Leave to rise in a proofing container for 25 minutes. Tip: If the dough hasn't risen much after 25 minutes, leave for a while more until it has.
- Baking: Bake for 11 minutes at 180°C. Tip: Adjust the temperature depending on how brown the bread is getting. (Don't change the baking time though if possible.)
- How to use a pastry cutter. To cut the dough with a pastry scraper or cutter, press straight down on it. Tip: Don't use a back and forth sawing motion to cut the dough.
- What to do if you forget to add the yeast? Dissolve the yeast in a little lukewarm water, add it to the dough, and knead well.
- How to hand knead: Put the flours in a bowl, and mix with your hands. Tip: Keep the salt and yeast apart since salt inhibits the yeast.
- Put the egg + water into the bowl in about 3 batches, kneading well between additions. Tip: The egg + water temperature should be 45°C minus the ambient temperature (see Hints).
- When the dough comes together in one mass, add the shortening and keep kneading. Tip: When everything is well combined and the dough no longer sticks to your hands, it's good!
- Take the dough out of the bowl, hold it securely in one hand, and smack it against your work surface. Tip: Don't let go of the dough when you smack it down.
- Smack it down 3 times, then round off the dough. Repeat this procedure until you've smacked down the dough about 100 times. Round off the dough.
- Form the dough into a ball with a smooth, taut surface. Place the dough into an oiled bowl and cover the bowl with plastic wrap. Tip: Use a large bowl.
- Leave in a warm place to rise for 40 minutes. From this point on follow Step 3 and onwards.
- Easy hand kneading: Put the flours in a plastic bag and shake to combine. Tip: Hold the bag opening securely closed.
- Add the egg + water to the bag, and mix well. Add the shortening, and knead the dough well over the bag.
- When the dough comes together, leave it to rise in the bag in a warm location for 40 minutes. From this point on follow step 3 and onwards.
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