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IngredientIntermediate

Gluten

The protein network that gives bread structure.

Gluten: dough stretched to show a developed gluten network
The stretchy protein network that traps gas and gives bread its structure.

A network of proteins (primarily gliadin and glutenin) that forms when wheat flour is mixed with water. This elastic network traps gas bubbles produced during fermentation, allowing bread to rise and giving it structure.

By Henry Hunter · Updated

Henry's notes from the bench

  • You don't need to knead sourdough like traditional bread. Folds during bulk fermentation do most of the work.

Connected terms

KneadingWindowpane Test

Watch it at the bench

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This is gluten! Gluten development.
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Go deeper

BakingGreatBread.blog
Mastering Gluten-Free Bread

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