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

: Acts as a solvent to hydrate proteins and starches. It exists in "bound" form (absorbed by materials) and "free" form, the latter of which allows the dough to flow. bread dough

: Measuring ingredients (ideally by weight) and combining them into a "shaggy" mass. bread dough

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