Glossary

Gluten

Gluten is the stretchy protein network that forms when wheat flour is mixed with water. In yeast dough it works like a web of thin balloons that traps the carbon dioxide the yeast makes, so the dough can rise instead of letting the gas escape. Kneading, folding and long rests all strengthen it, while rye and whole grain flours form a weaker network and rise less dramatically. A dough that tears easily and holds no shape usually needs more gluten development. See also: Kneading, Autolyse, Crumb and the guide "Troubleshooting Bread That Will Not Rise".