Bread — Dough

: Beyond flavor, salt strengthens the gluten network and regulates yeast activity to prevent over-fermentation.

, the gluten network stretches to form thousands of tiny air cells. The efficiency of this "foam" determines the final loaf's volume and crumb structure. bread dough

: The last stage before baking. Overproofing can lead to structural collapse, while underproofing results in a dense, tight crumb. 4. Critical Factors Affecting Quality : Beyond flavor, salt strengthens the gluten network