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Bear's way of making bread.

Chef Crumb and A Little Bird Crust

Bread Making of Chief Crumb and A Little Bird Crust

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Go, Gluten!

Let’s go gluten! To improve the gluten, knead the dough.

Basically, the more you knead, the more elastic the gluten will be. At the same time, let the dough take some air in as you knead, therefore, the yeast will breathe more, and the dough will rise higher.

What is gluten?

Gluten is an elastic composite of wheat protein (gliadin and glutenin) that can be developed through a physical means, such as kneading and punching. Gluten builds a framework for bread.

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