After the second rise of bread dough, you generally do not need to knead it again. The purpose of kneading dough is to develop gluten, which gives bread its structure and elasticity. During the initial kneading, you work the dough to align the gluten proteins and create a smooth, stretchy texture.
The first rise, also known as the bulk fermentation, allows the yeast to ferment the dough, producing carbon dioxide gas that makes the dough rise. During this time, the gluten continues to develop, even without additional kneading.
After the first rise, you usually punch down the dough to release excess gas and redistribute the yeast and other ingredients. At this point, you can shape the dough into the desired form, like a loaf or rolls, and then let it rise again for the second rise, also called the proofing or final rise.
During the second rise, the dough will continue to increase in size, and the gluten structure will continue to strengthen. The dough may also develop a bit more elasticity and strength as it rises.
Once the second rise is complete, the dough is ready to be baked. You do not need to knead it again as the gluten has already developed sufficiently during the first rise and second rise.
In summary, kneading bread dough is primarily done before the first rise to develop gluten. After the second rise, the dough is ready for baking without any further kneading.