the fluffy textire of bread is due to the release of water
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Most home cooks do not properly hydrate their dough, because that makes it difficult for them to work with. So, they end up throwing a dough containing insufficient moisture into the oven. Furthermore, bread recipes often massively underestimate the actual hydration required by the particular wheat a person uses. I’ve seen recipes be off by 50–100%! E.g. calling for a cup of water when in reality 2 might be needed for the flour I have on hand.
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you copied that from quora
not at all
r u mad
am i right?
nop
wait a minute
that is in quora.com
I'll check that later
ok
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