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Bread Kneading Without Measuring (Part 2)

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Last night, I moved the bread dough to a larger container (at least 3 liters) instead of that container and went to bed.

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And my judgment was correct.

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I made [Vegetable Morning Bread], a favorite of mine from my childhood.

This [bread dough] was overly moist and oily, and over-fermented, resulting in a weak dough.
This made portioning and shaping the dough difficult.

I didn't even measure the amount of dough, I just believed in my gut

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I added mayonnaise

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It had all the hallmarks of overfermented bread.
The bread was sagging and lacked color.
But it was still edible. It had a nostalgic flavor.

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Sources : K-Food Gallery [View the source]
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