Is There a More Specific Slash Scientific Method to Determine When a Loaf Is Ready to Bake?

When you cut open a loath and you see that it's got one big, giant bubble doesn't tell you much about the crumb in general. A mixing is incredibly important when you're making the dough, because that's where all the bubbles are actually put into the dough,. And then when you're forming, and if you do any work of the dough while it's while it's in bulk, right before you, before you shape it? So even though a dough looks like it doesn't have bubbles in it, that's when all the kind of bubbles get put into it. Once theybr though, there's no more expansion, because the expansionit is done inside of sealed