Step 2: Kneading & gluten development
Dough
- rested, mixed dough
Once rested, turn the dough out onto a clean counter and for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
- Note: The is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window, continue kneading for another couple of minutes.