Kneading the Dough/Knead 2

Kneading, in the machine or by hand, is the step of the baking process that thoroughly mixes the ingredients, distributes the yeast, and strengthens the moistened gluten strands to a springy elasticity. It is a continuation of the mixing process. Kneading incorporates fresh oxygen into the dough, which is important to the rising and to the finished shape of the loaf. Hand kneading is a set of pressing, pushing, and folding physical motions that transform a dough from a rough, shaggy mass to a soft and smoothly pliable dough. The kneading paddle in the bottom of the baking pan has an action that simulates hand kneading. But bread machine doughs do call for high-gluten bread flour, which is especially suited to machine mixing. The action of the mechanical kneading produces more friction than kneading by hand, very slightly warming the dough.