๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
Published 2022
As soon as flour is hydrated, gluten begins forming. The more the batter or dough is worked, the more elastic this gluten network will become. This is desirable in yeast bread, which will be discussed in depth in Chapter 9. However, in a quick bread, we want the final product to stay fluffy and tender.
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