|Cook Time||Passive Time|
Initially, the dough will be sticky and as you knead it, the gluten will add to the stretchability and thereby become less sticky. If the dough remains highly sticky, you may have added a bit of excess water. Adjust it by using a tbsp or two of the whole wheat flour. once you roll the dough into a ball and punch a small hole with your knuckles, it will spring back, this is the best test to see if your dough is ready.