Lesson 1
Mixing and Kneading
How to mix ingredients and develop the dough structure through effective kneading.
Ingredient balance
Use 500 g strong bread flour, 7 g instant yeast, 10 g salt, and 325 ml (approx. 1.3 cups) lukewarm water. The strength of bread flour is essential for structure.
The kneading process
Turn the dough onto a floured surface. Fold the edge of the dough toward you, push it away with the heel of your hand, and give it a quarter turn. Repeat this for 8 to 10 minutes.
Success markers
You are finished when the dough is smooth, stretchy, and passes the windowpane test—where you can stretch a small piece until it is thin enough to let light through without tearing. Avoid adding too much extra flour during this stage, as it can result in a dry, dense finished product. Stick to the hydration ratios to ensure crumb lightness.