Kneading is Important. I find kneading with my hands therapeutic. Aside from that whether you knead with your hands or with a machine, this is a very important step in dough making. Kneading forms gluten. Gluten is the protein structure in wheat grain that holds up the final product, we add water, yeast, salt, sugar shortening(fat) all to support the formation of the final end product, with the help of gluten, this structure. If the dough springs back up while pressing or doesn't tear when u pull it, but stretches, then you dough has been kneaded well. Now there are other ways to form gluten as well, you can look into no knead breads, the dough is more wet but no all breads can be made this way. Happy kneading.. Follow @travelingchef_sk for more food stories ans tips.. #breadmaking101 #breadmakingforbeginners #breadmakingskills #bakingtherapytheory #bakedbreads #freshbakesgoods #kneadingdough #kneadingbreaddough #doughmaking #doughmakingskills #breadbakingday https://www.instagram.com/p/CEtRuPiJPPS/?igshid=12554lbrn38wc