Kneading is one of most important stages in bread making and provides the opportunity for the two proteins found in flour to come together and form gluten. It also allows the yeast to work its magic and release carbon dioxide (CO2). Use power from your shoulder to knead thoroughly, the dough will go slightly whiter as you knead. Stretch out to see if snaps or stretches, continue kneading until the dough becomes nice and stretchy.