Hey all,
Im trying to figure out some of the food science behind bread and gluten development. I often see stuff about “developing gluten” or “gluten content” of the bread. My understanding is that gluten is a protein formed from starches when they interact with water. Kneading or folding dough rearranges the weakly bonded gluten molecules into neater structures that will better support bread when it lifts and drys out in the oven. Following this logic, once the flour is fully hydrated, the content of gluten should max out at a certain point. So what’s the point of kneading or folding bread dough? It clearly does something, is it just rearranging the gluten that develops during autolyse/hydrating of the flour?
Additionally, if all you’re doing is mashing gluten molecules into each other to strengthen the network, does that mean that the amount of gluten in bread is a fixed number based on flour and water content?
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