When and how to add butter?
Hello, I am having a small but annoying problem with a bread formula. I have a generic recipe for Maltese bread. it is basically 600g flour, 345g water, TBS milk, ts yeast, 15g sugar, 10g salt, and 15g butter. The butter is the problem I take great care to use all the techniques i have learned to make the best loaf I can. I Autolyse the flour and water then add the yeast and rest again. After that I add the rest of the ingredients. What happens is once the butter starts to melt all the care I took to develop the gluten was for nothing. The dough gets slimy and stringy. Then with more rests and a little flour it comes together. I need to find out the best time and method for adding what comes to about 1TBS of butter. I have been adding it at room temp. Should I melt it? At what point in the build should I add the butter? Thanks for any help.