Slider bun flour question

wilson_160581

Hi there,

In the slider bun recipe, flour is added by the spoonful slowly to the mixture of milk and yeast.

Why do you do add it by the spoonful and not all at once and what is the difference in gluten development in your method?

Regards,

Wilson

Brendan_Lee_56950

I would assume it's to ensure it gets incorporated well and so you don't make a mess with the flour being added all at once.

Given the kneading time I don't think there is any significant difference in gluten development, especially since a good majority of the gluten process is just hydrating the dough properly.