Step 3: Knead the dough
- rested dough
Once rested, continue in the bowl for another 10 or so minutes.
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.