STRETCH IT OUT. Chef Eric Kastel pulls apart a multigrain rye dough during an artisan bread baking class at the CIA to show students the development of the gluten structures. GIVE IT A REST. During fermentation, the sugars in the dough convert to alcohol and carbon dioxide. The carbon dioxide makes the dough rise. JUST LIKE A TOWEL. Doughs are folded over when they reach maximum height. The folding expels gas and introduces oxygen, moves yeast cells to a new food supply and ...

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