What is the process of kneading bread dough?

Kneading bread dough is a crucial step in bread-making that involves working the dough to develop gluten, which gives bread its structure and texture. The process typically starts by combining the ingredients, such as flour, water, yeast, and salt, and mixing them until a rough dough forms. Then, the dough is turned out onto a floured surface and repeatedly folded, pushed, and stretched using the heel of the hand. This motion helps to evenly distribute the yeast, gluten, and moisture, while also oxygenating the dough. The process typically continues for around 10-15 minutes, or until the dough becomes smooth, elastic, and no longer sticky to the touch. Proper kneading creates a cohesive dough that can trap air bubbles during fermentation, ensuring a light and airy final product.

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