Cannot Get My Bread Dough to Form Gluten for Awesome Soft Bread
So I have bake bread like about 7 or 8 time. I mostly do white sandwich bread and once sourdough, by far the hardest to do from start without the starter going bad fast. While most turn out smelling good they were rather hard and not soft like the ones in store or the Japanese's milk bread. I be following the directions in the recipe book as it says. What I want to know is if there a standard procedure of order at which ingredients are added to insure proper formation of gluten. So far I know its add flour to water in stages for proper incorporation. Then the yeast. From there I get lost when to add the salt and the addition of oils such as butter as solid or liquid because these two ingredients can either allow or inhibit the formation gluten.