ow> Does anyone have experience with hand kneading and determining
ow> with when the kneading is done? In many bread books (e.g., Laurel's
ow> Kitchen Bread Book) it says to knead about 10 minutes for a one-loaf
ow> dough (about 450 g of whole-wheat flour) after which it should
ow> stretch 'paper-thin'. My dough never became 'paper-thin', even
ow> after kneading much longer. I thought I followed all instructions
ow> of the book.
ow> Thanks, Roland Kwee <email@example.com>
The dough does not stretch paper thin, _you_ can stretch properly
kneaded dough to paper thinness.
... Pie R square? NO! Pie R Round! Cornbread R Square!