Nathan Myhrvold’s *Modernist Bread* Reveals the Secrets of Gluten

If your homemade country loaf comes out of the oven shrunken and unfluffy, you may have neglected a central tenet of breadmaking: Hydrate the flour. When you knead the dough, you are massaging moisture into the wheat’s proteins, creating a matrix of gluten that traps gases so the bread can inflate from the inside. “The …

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