Knead just until dough holds together.
When dough holds together, it is ready for kneading.
Add more water, a tablespoon at a time, until the dough holds together to form a soft ball.
Add 2 to 2 1/2 tablespoons ice water, and pulse until dough holds together when pressed between the fingertips.
The combination of oat and almond flours helps the dough hold its shape and keeps the recipe gluten-free.
Test if the dough holds its shape.
Put one hand on the dough, hold the dough down, use your other hand, and spread the dough out to about a 12 inch (30.5 cm) diameter.
Continue the "press-fold-turn" for 3-4 minutes, or until your dough holds its shape without you touching it.
If the mixture is too dry to hold together, stir in some milk, one teaspoon at a time, just until the dough holds together.
Bakers must use a method called pate fermetée, or "old dough," in which a piece of dough is held back from a previous batch of bread and then used as a starter for a new batch, which promotes complex flavors and a pleasant tang associated with wild yeasts.
