Steps in bread making confusing
Hi, I am new to bread making and I find that I don't really understand the purpose behind some of the steps. If anyone could shed some light on the following list of steps and their purpose, that would be really great.
1. Why do you hand knead for 8 to 10 minutes?
2. Why do you allow a 20 to 30min rest period after the first mixing period?
3. Why do you knock down the dough and then allow another rise period?
4. For no knead bread why do you need to have steam in the oven?
These things are often in the steps but I don't really understand why. Thanks in advance.