Bread: Baking by Hand or Bread Machine - Eric Treuille and Ursula Ferrigno
Essential for an open-textured, full-flavoured bread, kneading performs a crucial function in preparing a dough to rise. First, it completes the mixing process by distributing the activated yeast throughout the dough. Continued kneading then allows the flour's proteins to develop into gluten, which gives dough the ability to stretch and expand. Starches are broken down to feed the yeast, which creates bubbles of carbon dioxide gas. These bubbles cause the dough to rise.
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