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Ingredients
- Â Â Kneading
Directions
- Place dough onto a lightly floured surface. Fold the dough in half towards you then push down and away from you. Give the dough a quarter turn and repeat the process using the heel of the hand. Continue kneading till the dough is smooth elastic and no longer sticks to your hands.
- RisingAfter kneading the dough is left to rise till double its original volume. The dough must first be covered to prevent a hard skin forming and to ensure the dough remains moist. An easy method is to place the dough inside a large polythene bag that has been lightly oiled. The ideal temperature for rising is approximately 32 degrees C (90 degrees F).
- Knocking BackAfter dough has risen it is important to knockback the dough before shaping. This is to ensure which the air bubbles produced by the yeast are knocked out to ensure an even texture and better rising. Punch the dough to deflate it knead till it becomes hard.
- ProvingThis is the period after the dough has heen shaped. Place in a hot place (see Rising) till the dough has doubled its original volume.
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