Bread making is only possible thanks to gluten. When the yeast produces bubbles of carbon dioxide the volume of the dough increases and the network of gluten proteins preserves the shape of the dough ball by retaining the gas bubbles.
In summary: We mix flour with water and the mixture undergoes a pre-fermentation. We then add again...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.