Dough — Bread

: The longest phase where yeast activity is highest, building flavor and volume. Optimal temperatures range between

Additional ingredients like (to feed yeast), milk powder (for softness), and fats/eggs (for structure and crumb tenderness) are often added for specific textures. 2. The Physics of Dough: Rheology and Structure bread dough

: Mechanical stress—such as mixing and kneading—aligns the gluten proteins, increasing the dough's elasticity and its ability to hold gas without rupturing. Gas Retention : As yeast produces CO2cap C cap O sub 2 : The longest phase where yeast activity is