My secret to consistent oven spring and tall loaves! 1. High-gluten flour (12% ) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength to rise tall in the oven. 2. Slap & folds early on This jump-starts gluten development so the dough can hold onto gas more effectively. Strong gluten = better gas retention = more upward expansion during the bake. 3. Mastering bulk fermentation Using a bulk-fermentation chart helps me hit that perfect point where the
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TikTokbread_chem
My secret to consistent oven spring and tall loaves! 1. High-gluten flour (12% ) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength
Bread Chem | Christie(@bread_chem). Lover Girl - Laufey. My secret to consistent oven spring and tall loaves! 1. High-gluten flour(12%+) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength to rise tall in the oven. 2. Slap & folds early on This jump-starts gluten development so the dough can hold ...
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