Hand-Kneaded Dough Storage Tips For Maximum Life

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High gluten pizza dough hand kneaded 6-7m and rested 50min.

Hand kneaded dough often produces bread with a superior flavor and texture compared to dough made using mixers. The prolonged physical contact with the dough allows for better incorporation of air, resulting in a more delicate crumb structure and improved flavor development.

Tip the dough onto a non-floured surface, and knead, by hand, until the dough becomes smooth and elastic -- about 10 minutes. Transfer the dough to a large greased bowl, flip the dough to grease its other side, and then cover the bowl with clingfilm or a damp towel.

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Kneading activates yeast and develops gluten. Stretch the dough by putting the heel of your palm on top of the dough and pushing it away from you, the other hand holds the rest of the dough in place.

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