Key takeaway: Hands tell you when gluten is ready long before a timer does.
Feel the dough
When the dough stops sticking and starts bouncing back under your palm, you are done. In our Baner kitchen that usually takes eight to twelve minutes.
A simple home method
- Mix flour, water and starter — rest 30 minutes (autolyse).
- Add salt, knead until smooth.
- Bulk ferment until doubled, then shape.
