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Kneading Breads
Kneading is a crucial step in gluten development for breads, basically making them elastic and springy. For a standard yeast bread, gather well-blended dough on countertop and keep extra flour handy. With the heel of your hand, push the dough into the countertop away from you and fold it back over itself toward you, adding a bit more flour only as needed. Turn 90 degrees and repeat. Continue doing this until the dough is smooth and elastic, usually 10 to 15 minutes. A good test is poking the dough with your finger; it should spring back. Also, try gently stretching the dough between your hands – it should not tear at all. Once you've finished kneading, most recipes will require you to cover the dough and let rise once or twice.
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