How to Knead Dough

Kneading dough is an important step for both taste and texture. Three important things take place during this process; first, you are developing the gluten contained in the flour which will allow the dough to rise to its fullest. Second, you incorporate air bubbles into the dough that assists with rising. Third, you are redistributing the ingredients allowing the yeast an opportunity to feed and results in more fermentation.

• On a lightly floured surface flatten the dough slightly into a disk shape

• Use the heels of your hands to PUSH the dough away from you
• Pick up the edge of the dough furthest away from you and FOLD it toward you, sliding the dough back to its original position on the counter
• Turn the dough a quarter TURN
• Vigorously repeat the steps above. PUSH, FOLD, TURN

Work the dough for 5 to 7 minutes. Continue until the dough ‘looks and feels” right, the dough should be smooth and not sticky. This is part of the process that takes some time and practice to develop the needed skills. Enjoy, have fun…go for it!

A couple of clues to look for:

• Dough holds together in a nice ball
• Dough ball is smooth, soft…and some would describe as feeling like a “baby’s bottom”
• Springs back when lightly pressed with fingers
• Stops sticking to your hands and work surface

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