Kneading dough can be done in a mixer, with a dough hook, or by hand. After you have mixed wet and dry ingredients together, you will have a shaggy mass. Transfer this dough to a lightly floured surface.
Lift the dough, give it a quarter turn. Continue kneading and turning. If the dough sticks, just scrape it up, dust the counter with flour, and continue. A well-kneaded dough should be smooth and elastic.
To test a dough made from mostly white bread flour, pick up the dough and stretch it back. Look at the surface. It should be smooth and even, not webby. There also should be some resistance from the gluten when you pull on the dough. The same test applies for whole-grain flours. They don't contain as much gluten, however, so they'll feel slightly less springy.
Instructor: Bianca Henry
