Those questions were in reference to some of my popular bread/roll recipes that utilizes bread machine.
I have been saying that for newbies in baking, learning about how a dough should feel like can be done by using a bread machine. And I often suggest to tackle the manual ones once a person feel confident enough to judge if a dough is ready for rising.
Well, it seems that some don't feel like investing in a bread machine but are very willing to try the recipes I have. So instead of repeatedly answering the questions above describing in full detail, I opted to just make a video of it.
Please excuse my amateur attempts at making a video. I reiterate that I am not a professional videographer. i don't even have a formal training in IT or IT-related fields, so please bear with me. Please refrain from writing nasty comments (be forewarned that such comments will be deleted.).
I would also like to add the following suggestion from bettyq as she stated in the comment section:
Manang...if I may make a suggestion for those who are not too familiar with knowing when to stop kneading the bread...one of the methods is doing the "window pane" test....take a small piece of dough and begin stretching it as thin as possible ...if it tears easily in a matter of seconds, then that means the gluten isn't fully developed yet and one should continue kneading the dough. If however, you can stretch the dough PAPER THIN and doesn't tear apart...then the gluten is developed and you can gather it into a ball and let it rise.Thanks, bettyq! Having grown up in a bakery myself, I never really thought of such a test. I just went by feel because my hands and fingers are very familiar with dough. But such a test will be very helpful for someone who is just beginning to get familiar with baking yeast breads/rolls.