Instructions: Place dough onto a lightly floured surface. Fold the dough in half towards you then push down and away from you. Give the dough a quarter turn and repeat the process using the heel of the hand. Continue kneading until the dough is smooth elastic and no longer sticks to your hands.

Rising
After kneading the dough is left to rise until double its original volume. The dough must first be covered to prevent a hard skin forming and to ensure the dough remains moist. An easy method is to place the dough inside a large polythene bag which has been lightly oiled. The ideal temperature for rising is approximately 32 degrees C (90 degrees F).

Knocking Back
After dough has risen it is important to knockback the dough before shaping. This is to ensure that the air bubbles produced by the yeast are knocked out to ensure an even texture and better rising. Punch the dough to deflate it knead until it becomes firm.

Proving
This is the period after the dough has heen shaped. Place in a warm place (see Rising) until the dough has doubled its original volume.

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