Instructions for kneading
Squeeze the ball of dough down onto a hard smooth surface using the heels of your hands, moving them apart so as to create a shearing effect as the dough collapses, then fold it back into a ball. Do this repeatedly, squeezing the dough down as far as reasonably possible in each cycle. The mixture will be soft initially, then become firmer as the flour absorbs water. Kneading should be continued until the dough has developed an obvious degree of elasticity (if you indent the dough slightly with your finger it should fill out again). It should also lighten in colour slightly and develop a slight surface sheen. The process should be complete within 10 minutes. See also Science of kneading.
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