Step 4: Kneading
Now we need to knead more flour into the dough. Remember, that kneading also develops the gluten, so the more you knead the better the bread.
Continue adding flour half a cup at a time, fold the dough over the flour and start alternating pushing with the heels ov your hands and squeezing with your fingers until it's fully mixed in. Stop adding flour when the dough is no longer sticky, while still moist.
Leave the dough to rise for at least 45 min. (note, if you're in a hurry, you can speed up the rising by using an oven set to 100-150 degrees farenheit, in which case 30 min. would suffice.)