Kending makes the dough more airey!!
Usually used for kneading pizza dough, tough cookie dough or kneading bread
Kneading
To develop the gluten.
by kneading the dough firmly for a long time. do not rip or tear it just streatching and kneading
There are two methods:* by hand - kneading the bread with your knuckles then folding over and kneading over again. * by machine - put the bread into the machine and let it do its thing.
Kneading bread dough helps form a more sticky and elastic dough. As dough is being kneaded, some of the sulfur molecules on proteins will oxidize and attach to other sulfur molecules on other proteins. This makes the proteins all start to stick to each other. This elastic network of proteins allows for trapping of gas bubbles inside the dough, making the fluffy bread we eat.
Kneading dough in making bread serves several purposes. Kneading mixes the ingredients, and aids in expansion of gliadin and glutenin, which form together to give the finished product texture. Kneading also creates a springy, elastic dough by warming and stretching gluten strands, helping the dough hold tiny pockets of gas created by yeast. Without these tiny pockets of air, the bread would be flat, heavy and dense.Traditionally, kneading is done by hand. With the dough on a floured surface, you press down in the center with the heels of your hands, fold it back toward you with your fingers, turn the dough one-quarter of a turn and repeat. Most doughs require around 10 minutes or more of kneading.
Therapeutic as in Baking bread and kneading dough can be very therapeutic.
Kneeding bread is the process of folding a corner of bread dough into itself, turning a quarter turn, then folding again. The point is to stretch the gluten and to create a smooth surface. http://www.free-bread-recipes.com
The action of kneading yeast bread stretches and tears the gluten strands in the dough. Letting the dough rest between kneads allows the strands to reform and repair themselves, becoming "stronger" and more robust. This improves the texture and taste of the bread. Kneading also helps distribute the ingredients.
Needing more dough just to make it thru the next day.
Kneading develops the gluten in the flour so that as the yeast works and produces gas, the gas is trapped within the gluten's structure thus causing the dough to rise. Typically ten minutes kneading by hand, or 5 minutes with a mixer dough hook. 1 to 1 1/2 hours rising time is needed for the dough to double in size. kneading is hard work by hand but the pulling and stretching the dough I believe gives a better result.