Hi Monica, To test your gluten development when you are kneading, you'll do what we call the "doorbell" test. Flour your pointer finger, and give your ball of dough a quick press, like you are ringing a doorbell. When you pull your finger away, the depression should spring back and fill in. If the depression from your finger remains, or only fills back in sluggishly, you've got more kneading to do. For the texture of the dough, you want it moist and tacky to the touch, like touching a piece of tape. You want a little stickiness left. Wetter doughs rise much easier than drier doughs, so use extra flour only if your dough is really wet and gluey. Hope this helps! ~ MJ

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