Some recipes call for kneading the dough inside a bowl. In these cases the dough is usually only supposed to be kneaded for a minute or two. For recipes requiring a kneading period of more than three minutes, plan to use a flat surface instead. If you don’t want to knead the dough directly on top of your table or countertop, you can line your work surface with parchment paper sprinkled with flour. Special nonstick surfaces designed to aid in kneading dough are available for purchase at baking stores.
If loose flour is still sticking to the sides of your mixing bowl, the dough is not yet ready to knead. Keep stirring it with a spoon until all the ingredients are combined. If you’re having trouble moving the wooden spoon through the dough, it’s ready to be kneaded.
Since you’re working with a floured surface, you may want to protect your clothes with an apron.
If the dough doesn’t seem to be losing its stickiness, sprinkle more flour over the top and work it into the dough. You can lightly dust your hands with flour to keep the dough from sticking too much.
The kneading process should be rhythmic and steady. Don’t work too slowly; handle each part of the dough quickly, never letting it rest for too long between turns. [6] X Research source 10 minutes is a long time to repeat a physical task. If you get tired, have someone else step in and continue the kneading process.
If you kneaded the dough until it was firm, springy and shiny, your bread should have a crunchy crust with a soft, chewy interior. If the dough was not thoroughly kneaded, the bread will turn out tough, dense and a little flat.
