I have a general question regarding the kneeding process, which is, for some reason inconsistent.
When I kneed I sometimes get a nice soft dough that doesn’t stick, as if should be for a Challa or pita dough for example. The problem is that it doesn’t always become flexible and stretchy and keeps tearing while I kneed it.
Could it be related to missing water? Flour?
I kneed by hand since I don’t have a mixer, could that be problem?
The end result is usually OK, but thought it could improve if I knew what I’m doing wrong.
Sorry for any spelling or grammar mistakes, not a native English speaker