11-The Proof Is in the Dough: The Best 11-The Proof Is in the Dough Recipe from Cook'n

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	11-The Proof Is in the Dough

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Some things are out of our control when making dough. Many factors, including the weather, humidity and amount of moisture in the flour, affect the amount of flour necessary to make a smooth dough. To check your dough, you'll need to peek into the bread machine after the first three to five minutes of the kneading cycle.

Dough with the correct amount of flour and liquid will be soft, satiny and pliable. It will form a smooth ball of dough during kneading. During the rest cycle, the ball of dough will relax and spread to the corners of the pan.

If the dough looks dry and crumbly and the machine seems to be having difficulty kneading it, the dough needs more liquid. With the machine running, add liquid, about 1 teaspoon at a time, until the dough is smooth and forms a ball.

Wet, soggy fough that spreads to the sides of the pan and doesn't form a ball needs more flour. With the machine running, add bread flour, about 1 tablespoon at a time, until the dough is smooth and forms a ball.

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