Kneading dough makes it more elastic and resilient. The kneading process develops gluten in flour and helps to create air pockets that trap carbon dioxide gas formed from the yeast's work. All this will result in a lighter loaf once baked; insufficient kneading will lead to a leaden lump of bread.

The kneading process takes place before proofing, in which dough is left to rise in a warm place. Bread dough may be kneaded again once it has been proofed, to deflate gaping air pockets and lend the bread a more even texture.