Kneading the Dough

Kneading firstly distributes the yeast evenly throughout the dough and, secondly, allows the flour’s protein to develop into gluten. Don’t be tempted to cut short the kneading time as it affects the texture of the finished bread. Gluten gives the dough elasticity, strength and the ability to expand, as it traps the carbon dioxide gas created by the yeast and this allows the bread to rise.

The kneading action is simple and it is quite easy to get into a rhythm. Hold one end of the dough down with one hand, and stretch it away from you with the other hand. Fold the dough back together, make a quarter turn and repeat the action. Knead for 10 minutes, or until smooth and elastic. When you have finished, gather the dough into a ball.