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Day: November 10, 2025

Gluten needs time to relax

When you knead dough, you’re strengthening gluten, the network of proteins that give bread structure. As gluten develops, it becomes tight and stretchy. That’s great for building strength, but if […]

Proofing bread made simple

Proofing is one of the most important steps in bread baking. It’s the quiet stage when dough rests and rises, but it’s also when flavor develops, structure forms and your […]