KNEAD Around ten minutes of kneading will allow you get a smooth ball of dough without drying being an issue. To knead, simply press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and do it again. You'll want to keep going until the dough no longer looks powdery—it should have a smooth, elastic texture similar to a firm ball of Play-Doh. If your dough feels wet and tacky, add more flour as necessary. Once you have your ball of kneaded dough, wrap it tightly in plastic. If you'll be coming back to it later in the day, stick it in the fridge. For more time, tuck the wrapped ball into a zipper lock bag, removing as much air as possible, and freeze it for up to three weeks. Otherwise, you can leave it on your countertop.
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