Kneading

Kneading is a process used in baking to develop gluten in dough, which strengthens its structure and gives it elasticity. It involves working the dough with your hands by pressing, stretching, and folding it repeatedly. This activity evenly distributes ingredients, incorporates air, and helps create a smooth, cohesive dough that can stretch without tearing. Kneading typically takes several minutes and is essential for bread and similar baked goods, ensuring they have the right texture, rise properly, and develop their characteristic chewiness.