Kneading doughBy Le Cordon Bleu Australia May 26, 2012 3:46PM UTC
Le Cordon Bleu News, 05/25/2012
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Technique : Kneading dough
Kneading is very important to distribute the yeast and allow gluten to develop
- Place the dough on a lightly floured work surface.
- Fold the dough onto itself and give it a quarter turn.
- Using the heel of your hand, push the dough forward.
- Fold the stretched dough over itself and give it a quarter turn again.
- Push the dough again the heel of your hand, fold and turn.
- Continue until the dough takes on some body and no longer sticks and resists when pushed.
- Once the dough if firm and no longer sticky, shape it into a ball.
- The dough is well kneaded when it is smooth, shiny and elastic. When you press the dough, your finger should come off cleanly and the dough should bounce back.
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