Use a sufficiently large bowl and a sturdy wooden spoon. Gradually add the flour to your preparation, about 1/2 cup at a time. Grease the mussels with an unsalted fat, as the salt will brown your bread.
Yeast growth is stimulated by warm temperatures. So warm your bowl with hot water before mixing the dough. The freshness of the yeast can affect your bread. If the expiration date is approaching, dissolve the yeast in 1/2 cup of lukewarm water and 1 teaspoon of sugar. After 5 minutes, if the yeast is still fresh, the mixture will bubble.
3- The lifting:
Create a humid environment by boiling a cup of water in the microwave. Then add your baking dough to the microwave (keeping it turned off) near the bowl of boiling water.
If you want a softer crust, brush the top of the bread with melted butter. To ensure even baking, place the buns in the center of the oven rack. When finished baking, remove the buns from the molds and let them cool, away from drafts.
When your bread is completely cool, store it in a bag, making sure to completely remove the air. When defrosting, leave the bread in its wrapper until completely thawed.