Gluten is only present in wheat flour once you add water. The proteins gliadin and glutenin can start to form chains as soon as the dough is hydrated and these protein chains form the gluten network. The gluten network adds strength to the dough. It allows the dough to expand when the yeast expels carbon […]
Subscribe for bread tips, advice & recipes Salt isn’t just added to bread to improve its flavour, although that is really important. It has a few important roles in the development of the dough and the quality of the final loaf. Salt is added to bread at a rate of between 1-2% of the flour
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When learning to make bread it can be helpful to understand the basics of the science that is happening. When you understand what is happening in the dough and the transformations that are taking place you can learn to make adjustments to make even better bread. The composition of the wheat grain An understanding of
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