Gluten Development
Ingredients
Instructions
weaken- sugar, butter, oil, or any shortening shortens the gluten strands
- dried up surface during proofing - oil surface or cover with damp towel
stronger
- liquid, absorbed by flour produce gluten
- mix/knead, but overmixing breaks gluten
- 1/4 tsp salt per cup flour, increase gluten connectivity
steam bake
- crusty exterior