It's interesting discussions. I recently quit calculating percentages, and using my own hand feeling because dry ingredients change depending on the environment where I store them and room temperature in the kneading and baking room. I usually use mix with milk, recently switched to non-daily milk, oats, koji rice, and a pinch of sugar, and soak them overnight to develop stickiness. Then add bread flour, salt, butter, potatoes, a pinch of yeast, and additional non-daily milk. It helps me knead the dough by hands. It's very soft to handle it without sticking the dough to my hand. Only the problem is I am yet to make very soft and fluffy bread. Do you have any suggestion?

• Reply