I had a perception that kneading by hand would be a pain in the ass,
I applied the hand kneading method from Ken Forkish's book 'Flour Water Salt Yeast'.
When I kneaded it by hand, it wasn't hard at all and the bread tasted great, so I tried it for salt bread.
As you play with the dough, you'll be surprised at how well it holds the gluten and becomes smooth.
You'll also be surprised by the flavorful salt bread.
The right combination of poolish and main dough
and the right cold proofing time.
we've perfected the recipe for hand-kneaded salt bread.
With a few tricks up your sleeve (a stone, a baking sheet), you'll be able to crack the bread more easily.
You'll enjoy the thin crust, fluffy texture, and deeply flavored interior.
Take your time and follow along, and we promise you'll be very pleased with the results.
Have fun baking with Jenny!
* Poolish
100g | Organic bread flour
100g | Water
1g | Instant dry yeast
* Main dough (70g divided into 10 servings)
210g | Bread flour
80g | T55
40g | Cake flour
6g | Salt
20g | Butter
15g | Sugar
4g | Instant dry yeast
14g | Skim milk
200g | Poolish
210g | Water
* Filled butter
10g | Unsalted butter * 10