Knead

To manipulate dough in order to develop the gluten. This is done using a pressing motion with folding and stretching. For yeast breads: Fold the dough toward you, then push the dough away using the heel of your hand. Rotate the ball of dough 1/4 turn and repeat the action. Continue this motion for several minutes until the dough becomes more elastic or as long as your recipe states. Kneading biscuit dough is done more gently and for less time.

Knock down

To knead or punch risen dough in order to take out the air and return it to its original density before rising.