Mix until a soft, sticky dough forms. You can add a little more flour if necessary, but the dough should remain slightly sticky for the best texture.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Kneading develops the gluten, which gives the bread its structure and chewy, tender crumb. Use extra flour sparingly, just enough to prevent sticking.
Step 4: First Rise
Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen
