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1
Kneading will ensure your dough is well mixed, and help it to develop a smooth, elastic texture.
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2
Many doughs, especially those containing large amounts of fat, will benefit from being worked on a marble surface.
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3
Marble is a great insulator, and therefore will keep your dough from overheating as it is worked.
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4
You can always just use a stand mixer with a dough hook if that's available to you, but kneading by hand can be extremely valuable in guiding you to understand the textural changes a dough passes through as it is worked.
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5
Your work surface should be around elbow level or below so that you can get the proper leverage on your dough.
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6
Take up a ball of dough.
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7
Depending on your surface, and the stickiness of your dough, you may need a little flour to facilitate.
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8
Take the far edge of the dough and fold it in half toward you.
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9
Push firmly the palm of your dominant hand into the dough, pressing the top flap into the bottom and spreading gently accross your work surface.
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10
Turn the dough about 1/4 turn, clockwise for right-handers and counter for lefties.
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Repeat as above, folding the dough over and pressing it smoothly into itself.
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Repeat, adding flour little by little as needed.
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13
Most recipes will specify the length of time a specific dough should be kneaded for.
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14
When you're familiar with a recipe, you will learn to identify the texture you're shooting for, and it won't be necessary to time yourself anymore.
