Dough preparation is the process of mixing ingredients to create a malleable mixture used in baking. The primary ingredients typically include flour, water, yeast, and salt. The flour provides structure, while water activates the gluten, giving the dough elasticity. Yeast helps the dough rise, and salt enhances flavor. Once the ingredients are combined, the dough is kneaded to develop its texture. Kneading involves folding and pressing the dough to strengthen the gluten network. After kneading, the dough is usually left to rest and rise, allowing the yeast to ferment and produce carbon dioxide, which creates air pockets and increases volume.