Bread
stages
- Bulk rise
- Rise by 2–3x
- Forms tight gluten structure
- Proof
- Shape it, then let the gluten structure relax from the added tension
- Yeast restarts
- Rise by 50–100%
- Crucial for airy dough
- Bake
troubleshooting
why is my bread too dense?
- Under-kneading: insufficient gluten to trap the gas
- Under-proofing: not enough rising time
- Too much flour
- Dead yeast
- Too-hot liquid
- Too much salt