All yeast doughs must be kneaded after mixing to strengthen the dough and get a good rise. Gather the dough into a ball, turn it on to a well floured board and flatten it slightly. Hold down the front of the dough with one hand and with the other stretch out the further edge, then fold it over towards you. Press down firmly, then using the heel of your hand, push the dough away from you with a punching movement. Give the dough a quarter turn and repeat the stretching, folding, punching and turning for about 10 minutes, developing a rocking rhythm, until the dough is firm, elastic and smooth. Keep your hands floured to prevent the dough sticking to them or to the board. If using dough hooks on an electric mixer, turn to lowest speed and follow the maker’s instructions. The mixer saves time, but many people find a unique satisfaction in hand-kneading the dough.
Stretching the dough Punching the dough
