Scientific/TechnicalAdvanced
Bran Sharpness
The idea that bran particles cut gluten and limit rise.
The common explanation for why whole-grain loaves rise less: sharp bran particles are said to cut through gluten strands. Research also points to bran getting in the way of gluten in other ways, by physically interrupting the network and through compounds in the bran that interfere with gluten and compete for water. Whatever the mix of causes, finer grinding, soaking the bran, and giving the dough a longer hydration all tend to help.
By Henry Hunter · Updated
Henry's notes from the bench
- A long autolyse or fermentolyse does a lot for whole-grain dough. Give the bran time to soften before you ask the gluten to do any work.
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