Paul Holly wood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.
-Lightly grease a work surface with olive oil and turn out the dough (make sure you have plenty of space).
-Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in oil.
-Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, and fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic.
-Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your fingers – if it does get too sticky you can add a little flour to your hands.
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