Bread Dough ◉

: Developing the gluten network until the dough is smooth, elastic, and passes the "windowpane test".

Let me know which you want to focus on next. Know your Dough - by Andrew Janjigian - Wordloaf bread dough

, the gluten network stretches to form thousands of tiny air cells. The efficiency of this "foam" determines the final loaf's volume and crumb structure. : Developing the gluten network until the dough

: Enzymes in the flour (amylases) break down starches into fermentable sugars, providing a continuous food source for the yeast. bread dough