Why is kneading dough important in bread making?

Kneading dough is crucial in bread making primarily because it helps to develop gluten. Gluten is a network of proteins that provides structure and elasticity to the dough, which is essential for trapping the gas produced during fermentation. This process allows the dough to rise and results in a light, airy texture in the finished bread.

When you knead the dough, you are actively working those proteins to align and form strong bonds, which enhances the dough's ability to stretch and expand. Without proper gluten development through kneading, the bread may turn out dense or fail to rise effectively.

While adding flavor or making the dough softer could be seen as benefits, they are not the primary reasons for kneading. Additionally, although some may argue that kneading isn’t strictly necessary for all bread types, it is a fundamental step in traditional bread-making practices to achieve the desired texture and structure in the final product.