Kneading is a process used in cooking, specifically in baking, to mix the ingredients and add strength to the final product. It is a crucial step in making most bread recipes and involves working the dough, usually by hand, for the purpose of developing the glutens in the flour, which gives baked goods their structure and texture. The process of kneading helps to evenly distribute the ingredients and incorporate air, which assists in making the bread light and contributes to the overall texture of the loaf, both inside and out. Most importantly, the act of kneading develops gluten, which is necessary for the bread to expand without bursting.

Kneading can be performed by hand, with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth. The dough can then be allowed to rise or "prove". Similar to kneading is knocking back or punching down, which is done to the dough after proving. The dough is punched once or twice, after which it is kneaded gently for a short time. The aim of this is to remove any large gas pockets which have formed in the dough, create an even texture in the bread, and redistribute the nutrients for the yeast, thus allowing fermentation to continue. The dough can then be proofed a second time.

Proper kneading is essential for the formation of dough with adequate viscoelastic properties including gas retention capacity, fine grain, texture, and crumb. There are two ways to knead bread dough: the basic fold method or the slap and fold method. When the dough is smooth and supple with a good elastic stretch, it is done. Another way to tell if the dough is kneaded enough is to use the windowpane test. Take a piece of dough and stretch it as thin as you can. Hold the dough up to the light and if you can see the light through the sheet of dough, it’s done.