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Combine all of the dough ingredients and knead vigorously for 10 minutes or up to 15 minutes if you're kneading by hand. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer.
