Gluten Hydration | Baking Processes | BAKERpedia
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Focusing on fully developing the gluten in your dough is like making sure the foundation of your building is solid. Without a solid base, other things can collapse. . 🌾 optimally developing gluten will result in fluffier, taller, softer loaf, because the gluten network is what allows the fermentation bubbles to get trapped and the dough to stretch out. . 🌾 your dough will be more forgiving in terms of fermentation, with fully developed gluten: overproofed bread will not be as flat and as dense
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