I Tried Making The Viral Japanese Salt Bread That The Internet Is Obsessed With, And It Blew My Mind
It’s pretty sticky, and you will be tempted to add more flour. Resist the urge and trust the process. Keep kneading and check in every five minutes or so to do a quick windowpane test (stretching a small piece of dough until it’s translucent enough that light can shine through it). Once the dough pulls cleanly away from the bowl and stretches thin without tearing right away, you’re good to go.
STEP 3: Shape the dough into a tight, smooth ball and place it back in the bowl. Cover it and let it rise until doubled in size. In my kitchen (which was around 78°F), this took about one hour.
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