: Enzymes in the flour (amylases) break down starches into fermentable sugars, providing a continuous food source for the yeast.
: Measuring ingredients (ideally by weight) and combining them into a "shaggy" mass. 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. : Enzymes in the flour (amylases) break down
: The last stage before baking. Overproofing can lead to structural collapse, while underproofing results in a dense, tight crumb. 4. Critical Factors Affecting Quality while underproofing results in a dense