Dough Kneading

1. Use a bread machine for kneading and first rise, if possible.
2. No bread machine? A stand mixer with a dough hook will work also; the mixer will have instructions. The ambitious baker can also do all the kneading by hand. To do the first rise in a bowl, use a large bowl sprayed with cooking spray. Spray the top of the dough, then cover with plastic wrap. Let rise until doubled in a warm room, or a warm place over the oven. Let rise until doubled. It will rise in a cool room too, but will take longer.
3. For shaped bread, the dough should be soft and pliable. Check and adjust consistancy during the kneading process, before first rise, but after the ingredients have come together into a dough and have kneaded for a few minutes. The dough should form a smooth ball, somewhat tacky at first.

Dough Texture

• A good bread dough is soft, smooth, stretchy, and does not stick to your hands alot. If you roll it around on a countertop without oil or flour, it should still be a ball, with very little clinging to the counter or your hands. It is pliable, not like stiff knotted rubberbands.
• Pinch Test: If you pinch the dough ball, your fingers should meet little resistance until your fingers are about 1/2 inch or so from touching. At that point, you should feel a good springiness keeping your fingers apart. This takes practice to "get a feel for it".

Texture troubleshooting tips

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