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"Cloud buns" and your bread dough are really two different products. The dough in the video is likely based on a "milk bread" recipe, which results in the smooth texture that is pictured. It reminds me of the Momofuku Pork Bun, a recipe I have made often. This recipe produces a very smooth dough, which is portioned, shaped, and steamed. It has a much ...


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The protein content of your flour may have something to do with it, but it may also be the fermentation of your poolish. The more fermentation a dough goes through, the more the yeast turn starches into acid. Acids can denature gluten and gluten-forming proteins, leading to a less elastic dough. When you're adding your poolish to the rest of the ingredients, ...


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