Ingredients
- 1 ball of dough (already mixed)
- 2 tablespoons all-purpose flour, for dusting
- 1 good music playlist
- A little patience
Steps
1. Flour the surface
Lightly dust your work surface with flour. Think “light snowfall,” not “blizzard.” The goal is to keep the dough from becoming one with your countertop.
2. Push the dough
Place the dough on the floured surface. Using the heel of your hand, push it firmly away from you. Pretend you’re gently persuading it to cooperate.
3. Fold it back
Fold the far edge back toward you, like closing a book you’ve been meaning to finish.
4. Give it a turn
Rotate the dough 90 degrees. Every dough deserves a little sightseeing.
5. Repeat
Keep pushing, folding, and turning for about 8 minutes. Your arms may file a complaint. Ignore them. Turn up the music and remember: this is a workout with bread at the end.
6. The windowpane test
Stretch a small piece of dough between your fingers. If light shines through without tearing, you’ve developed enough gluten. If it tears, keep kneading a little longer.
7. Shape and rest
Tuck the edges underneath to form a smooth ball. The dough should feel soft, elastic, and slightly tacky. Let it rest—you’ve both worked hard.
Notes
You’re doing it right if:
- The dough becomes smooth.
- It springs back when gently poked.
- It stops sticking to everything in sight.
If it’s too sticky:
Add a little flour, one dusting at a time. Too much flour can turn a loaf into a brick.
Golden Rule:
When in doubt, knead a little more. Bread dough is surprisingly forgiving.