How long should you knead the dough?

Kneading is an important process in making bread. Kneading develops the gluten in the wheat flour, which is responsible for the dough's elasticity and ability to rise. During kneading air bubbles are also incorporated into the dough so it can rise. Kneading also help redistribution of the ingredients and result in a more active fermentation. I usually spend at least10 minutes to knead a bread dough until it is smooth and silky. Dough rises best when the top has been rounded and smoothed. A rough surface with breaks will allow the gases to escape and not achieve the proper fermentation.

Your dough is too wet if it sticks to your hand. A perfect dough should be soft and smooth but not sticky.

The dough in the above picture is too sticky.

The dough in the above picture is ready for fermentation.