The Kneading Mistake That Will Stop Bread From Rising - Chowhound

The whole reason we knead bread in the first place has to do with gluten development. It's a common misconception that wheat flour contains a type of protein called gluten, but what it actually contains is two separate proteins — glutenin and gliadin — that, when mixed with water, combine to form the weblike network of molecules that we call gluten. Kneading helps to bring glutenin and gliadin together into…