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Kneading dough is often more about technique than sheer effort. Observing and understanding your dough can save you from unnecessary struggle. You don’t always need to knead your dough for extended periods. Instead, mix the ingredients until they’re homogeneous and allow them rest for about 5 to 15 minutes. This brief intermission allows the flour to absorb water and gluten to start forming, leading to a better dough structure.
Once a decent gluten framework is established, you can continue kneading effectively. A practice of kneading for 5 minutes followed by short breaks can result in strong, elastic dough. Utilize tools like the “windowpane test” to check the gluten development.