Final answer:
The formation of air bubbles while kneading yeast dough is normal, as these are caused by the release of carbon dioxide during alcoholic fermentation. The gas causes the dough to rise, resulting in a light and fluffy texture after baking.
Step-by-step explanation:
False, there is nothing wrong with your yeast dough if air bubbles form while you knead it. In fact, the formation of air bubbles in the dough is a normal and expected part of the bread-making process.
These bubbles are caused by the production of carbon dioxide gas during alcoholic fermentation, which is carried out by the yeast. The carbon dioxide gas is what causes the dough to rise and is responsible for the light and fluffy texture of freshly-baked bread.
The gas forms bubbles in the dough, leading to an expansion that is desired for the dough to become aerated. After baking, these bubbles leave small holes in the bread, contributing to its desirable texture.