salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out ont a well-floured work surface. The dough will be quite sticky at first and difficult to work with. Dip your hands in flour to prevent them from sticking. Knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other. The dough may be very sticky at first, and it will help to push the dough forward with the heel fo one hand and fold it over using a dough blade. Gradually add the remaining flour as you work the dough and knead vigorously for 15-17 minutes. If the dough remains wet and sticky, it may be necessary to knead in additional flour. As the dough develops, it will become smooth, elastic, and strong. You will feel the gluten strengthening, making the dough more difficult to knead. Don't be afraid to really work the dough. Match your muscle with that of the gluten. Use your legs and knees to help you create a forward and back motion with the dough. As you work, adding more flour as you go, the dough will become smooth, satiny, slightly sticky. It is a common mistake to add too much flour to a dough, making it practically dry. Don't be afraid to end up with a slightly tacky dough. As long as the dough doesn't stick excessively to the work surface, it's not too wet. There are three good ways to tell if the dough is well kneaded:

1. Pull a little dough from the mass and let it go. If is springs back quickly, it's ready.

2. Press your finger into the dough and remove it. If the dough springs back, it's ready.

3. Shape the dough into a ball. If it holds its shape and does not sag, it's ready. Continued...