Bread dough is the unbaked, thick, plastic mixture of flour and liquid, usually water, that is kneaded, shaped and rolled to make bread. Kneading develops gluten, the network of wheat proteins that gives dough its elasticity and strength, allowing it to stretch around the gas bubbles produced by yeast fermentation so the dough rises. The amount and quality of gluten in the flour largely determine how elastic the dough is and how well the finished loaf holds its volume. After mixing, dough is typically fermented, divided, shaped and proofed before baking, each step shaping the final crumb, crust and flavour of the bread.