Kneading

The dough is worked to activate the gluten—the protein in the flour—which traps the carbon dioxide released by the yeast and causes the bread to rise. When kneading by hand, knead until the dough pulls away from your hands and the work surface. When kneading in a mixer, use the paddle or dough hook, and knead until the dough pulls away from the bowl and collects on the paddle or dough hook. For large amounts of dough, use the dough hook.

Everyone has their favorite style of kneading dough by hand, but the essential thing to remember is to keep the dough in motion by continually pushing it away and folding it over itself toward you. Try pushing it away from you with the heel of your hand and then folding it over itself toward you before pushing it away again.