Over-kneading creates problems early on. When blending hot water into flour, the initial mixture will look dry, shaggy, and uneven. Novice cooks often panic and pour in extra water, throwing off hydration ratios and turning the dough into a sticky paste once cooled.
Bring the dough together with chopsticks or a wooden spatula until flour dry pockets vanish. Knead lightly for 3 to 5 minutes until the mass roughly coheres. It does not need to look smooth yet. The critical transformation happens during resting, driven by autolysis.
Seal the shaggy dough ball inside an airtight container or wrap it tightly in cling film. Leave it on the counter for 30 to 45 minutes. During this window, water diffuses evenly through the starch granules, while natural enzymes relax the tangled protein strands. When you unwrap the dough, 60 seconds of gentle kneading will turn it satin-smooth without heavy physical effort.
