Kneading is a process used in baking to develop the gluten in dough, which gives bread its structure and texture. This technique involves pressing, folding, and stretching the dough with your hands or a machine. The goal is to create a smooth and elastic consistency, which helps the dough rise properly during fermentation. Typically, kneading is done for about 8 to 10 minutes, depending on the recipe. It can be performed on a clean surface or in a bowl. Proper kneading is essential for various baked goods, including bread, pizza, and pasta, ensuring they have the desired chewiness and strength.