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How to "develop" dough


I was just reading that recipe for swiss dark flour a bit more carefully.

You say:

"place all the ingredients into a mixing bowl and mix to a full dough - the dough will be tacky and wet, but make sure you develop it well."

Does "develop it well" mean that the dough should be kneaded, or just mixed in the bowl?

Sorry to bother you with this, but I have come across quite few "no knead" recipes, so perhaps this is one of them?


Yes you develop the dough by stretching and pulling to create a silky dough the more you develop it the better the cell structure will be to hold the gas hope it goes well for you.

Happy Baking