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May 15 • 📖 Word of the Day
🌾 Word of the Day: Surface Tension
The tight outer skin you create while shaping dough. It's what helps the loaf hold its form instead of spreading out flat.
When you shape properly, you stretch the outer layer of dough across itself and create tension on the surface. Not tearing. Not squeezing. Tension.
🔥 Why It Matters
🔹 That tension helps direct oven spring upward instead of outward
🔹 Too little tension and the loaf spreads
🔹 Too much and you degas the dough or tear the skin
🔹 You're looking for balance: a smooth, taut surface with enough strength to support the rise
This is one of the biggest differences between a loose loaf and a beautiful one. Most home bakers blame their flour, their hydration, or their starter when a loaf comes out flat. Nine times out of ten, it's surface tension.
Henry ⭐🔥
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🌾 Word of the Day: Surface Tension
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