Check the dough because you don't want to under-knead or over-knead. You do that by pulling a fleece. Next, flatten a small ball (about 1/2 inch diameter) of dough. Stretch the dough slightly, turn it in your hands a quarter turn and turn again. Then stretch the dough again and turn it a little again. Do this until a thin membrane (which you can see your fingers through) is formed (you cannot do this in one go). If the dough tears before you see a thin membrane, it is not good yet, and you knead it for another 2 minutes. Then let the dough rise.