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Flour Mixtures Continued: Bread and Other Yeast Mixtures: Dough

KNEADING THE DOUGH Learn to knead dough without pushing the fingers into it or scattering flour, etc., over the table and floor. Keep the crust that forms on the surface of the surface of the dough, while it is in motion, intact. Keep the dough moving, bring it forward, by turning it at the back with the tips of the fingers, press down upon it with the hand just above the wrist, push it back, then repeat; bring forward, press down and push back, occasionally turning halfway round, until the surface is filled with tiny blisters and the mass is round and smooth. Then return to the bowl, cover closely and set aside out of all drafts, until the mass has doubled in bulk.