A single slice of bread can hide two opposite architectures. A French baguette and a Japanese sugar‑and‑cream loaf both begin with wheat flour, water and yeast, yet end up as different in the mouth as glass and foam.The gap starts in fermentation kinetics. Long, cool fermentation changes how gluten proteins unfold, cross‑link and trap gas, while enzymes break starch into sugars that feed yeast and...More