Does kneading the dough make bread softer?

* Gluten Development: Kneading develops the gluten strands in the dough, creating a strong and elastic network. This network traps air bubbles, which expand during baking and create a light and airy crumb.

* Even Distribution: Kneading ensures even distribution of ingredients, including yeast and water. This contributes to consistent leavening and a more uniform texture.

* Air Incorporation: Kneading incorporates air into the dough, which helps the bread rise higher and have a lighter texture.

However, over-kneading can actually make bread *tougher* and less soft because:

* Overdeveloped Gluten: Excessive kneading can overdevelop the gluten, making it too strong and tight. This can lead to a dense and chewy texture.

* Tighter Texture: Overworked dough can become too tight, making it harder for the air bubbles to expand during baking.

Therefore, kneading is essential for creating a soft bread texture, but it's crucial to stop kneading when the dough reaches the desired consistency.

Here are some signs that your dough is sufficiently kneaded:

* Elastic and Smooth: The dough should be smooth and elastic, and it should bounce back when poked.

* Windowpane Test: Stretch a small piece of dough thinly. If it holds a thin windowpane without tearing, it's kneaded enough.

So, while kneading itself doesn't directly soften bread, it plays a crucial role in achieving a soft and light texture.