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Kneading yeast dough is an important step in the bread-making process. Here are the top three reasons why bakers knead the dough before shaping and proofing: ✅Gluten Development: Kneading helps develop gluten, the protein in flour that gives dough its elasticity and structure. This gluten network traps gas produced by yeast, allowing the dough to rise and giving the bread its chewy texture. ✅Evenly Distributes Ingredients: Kneading ensures that all ingredients, including yeast, flour, and water,
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