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Kneading
Appears in
Published 2000
Kneading is very important to distribute the yeast and allow gluten to develop.
Place the dough on a lightly floured work surface and begin to knead it.
Flatten the dough away from you, then fold it over towards you and continue this kneading.
As the dough becomes more stretchy, use the heel of your hand to push one half of the dough away from you as you pull the other half towards you. Rotate the dough as you knead.
The dough is well kneaded when it is smooth, shiny and elastic. A finger mark pressed into the dough should spring back immediately.
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