Hello Cheflord! Gluten is something that is found in many grains, and is a combination of two proteins. It is why makes your dough stretchy / elastic after you knead it (which "develops" the gluten as in interacts with your other ingredients). When you bake bread, that elasticity causes the dough to stretch around the expanding air creating all your bubbles & holes, which make your final crumb structure!
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Gluten is something that is found in many grains, and is a combination of two proteins. It is why makes your dough stretchy / elastic after you knead it (which "develops" the gluten as in interacts with your other ingredients). When you bake bread, that elasticity causes the dough to stretch around the expanding air creating all your bubbles & holes, which make your final crumb structure!