How to Knead Dough

Kneading is a technique used in bread and pastry making to develop gluten which gives bread its structure and texture. To start, dust a clean surface with flour. Place your dough onto the floured surface and flatten it out with your hands. Fold the dough in half towards you and push it away with the heel of your hand. Turn the dough a quarter turn and repeat, folding and pushing until the dough becomes smooth and elastic. After about five to eight minutes, if the dough sticks to your hands or the surface, add a little more flour as needed. Shape the dough into a ball and place it into a greased Le Creuset stainless steel bowl. Cover and let the dough rise or rest as required.