This is to test if the dough is sufficiently kneaded.
If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise. When you stretch the dough, it should be stretched thin enough to allow some light to pass through.

If dough consistently tear, knead it for another 5 minutes. If dough is sufficiently kneaded, place it back into the bowl. Cover it and place it in the fridge.

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