Bread flour isn’t just for baking crusty loaves and soft rolls—it can transform your favorite desserts too. With its higher protein content, bread flour gives desserts a unique texture and structure that’s both satisfying and delicious. From chewy cookies to tender cakes, using bread flour can elevate your sweet treats in unexpected ways.
We’re excited to explore a variety of bread flour dessert recipes that bring out the best in this versatile ingredient. Whether you’re craving something soft and fluffy or delightfully chewy, these recipes will inspire you to experiment beyond traditional all-purpose flour. Let’s dive into a world of desserts where bread flour takes center stage and makes every bite unforgettable.
Ingredients for Bread Flour Dessert Recipes
When crafting bread flour dessert recipes, selecting the right ingredients is essential to harness its unique texture and structure. Below, we outline the common ingredients and optional add-ins that complement bread flour’s properties and elevate our sweet creations.
Common Ingredients Used
To achieve the perfect balance of chewiness and tenderness in our desserts, we rely on these foundational ingredients:
- Bread Flour: The star ingredient with higher protein content for enhanced gluten development.
- Granulated Sugar: Provides sweetness and aids in browning.
- Brown Sugar: Adds moisture and a hint of caramel flavor.
- Butter: For richness and tender crumb.
- Eggs: Bind ingredients and contribute to structure.
- Leavening Agents: Such as baking soda or baking powder to help lift our desserts.
- Milk or Buttermilk: Adds moisture and enhances texture.
- Vanilla Extract: Offers a subtle, warm aroma.
| Ingredient | Function | Typical Amount |
|---|---|---|
| Bread Flour | Structure and chewiness | 1 to 2 cups per recipe |
| Granulated Sugar | Sweetness and color | ½ to 1 cup |
| Brown Sugar | Moisture and flavor depth | ¼ to ½ cup |
| Butter | Tenderness and flavor | ½ to 1 cup (softened or melted) |
| Eggs | Binding and richness | 1 to 3 large eggs |
| Baking Soda/Powder | Leavening | ½ to 1 teaspoon |
| Milk/Buttermilk | Moisture and texture | ¼ to 1 cup |
| Vanilla Extract | Flavor enhancement | 1 to 2 teaspoons |
Optional Flavor Enhancers and Add-ins
To personalize our bread flour dessert recipes and intensify their appeal, we incorporate a variety of optional ingredients:
- Cinnamon and Nutmeg: Spices that create warmth and complexity.
- Chocolate Chips or Chunks: For melty indulgence and contrast.
- Nuts (Walnuts, Pecans, Almonds): Add crunch and rich oils.
- Dried Fruits (Raisins, Cranberries, Chopped Dates): Bring chewiness and natural sweetness.
- Zest of Citrus Fruits (Lemon, Orange): For a bright, fresh note.
- Espresso Powder: Enhances chocolate flavor with depth.
- Sea Salt Flakes: To balance sweetness and heighten flavors.
We often choose these enhancers based on the flavor profile we aim to create. For example, adding cinnamon and walnuts offers a cozy texture and aromatic quality ideal for bread flour brownies or cookies. Incorporating chocolate chips and espresso powder intensifies bittersweet delights for richer cakes or bars.
Using these carefully selected ingredients ensures our desserts showcase the best attributes of bread flour — combining delightful chewiness with tender crumb, turning every bite into a memorable treat.
Tools and Equipment Needed
To master bread flour dessert recipes, having the right tools and equipment is crucial. These essentials help us achieve the perfect texture and structure that bread flour delivers in sweet creations.
Essential Baking Tools
We rely on a sturdy set of essential baking tools for every bread flour dessert. These tools guarantee precision and consistency when measuring, mixing, and baking.
- Digital kitchen scale – For accurate measurement of bread flour and other ingredients.
- Measuring cups and spoons – To complement the scale when measuring liquids and smaller quantities.
- Mixing bowls (various sizes, preferably glass or stainless steel) – To mix dough and batters thoroughly.
- Stand mixer or hand mixer – To knead dough or cream butter and sugar with ease, especially important for bread flour’s denser texture.
- Silicone spatula – To scrape batter without damaging it or wasting ingredients.
- Pastry brush – For applying glazes or butter for that golden finish.
- Cooling racks – Essential to cool bread flour desserts evenly, avoiding sogginess.
| Tool | Purpose | Importance |
|---|---|---|
| Digital kitchen scale | Accurate measurement | Critical for consistent results |
| Measuring cups and spoons | Measuring liquids and small ingredients | Necessary for recipe accuracy |
| Mixing bowls | Combining ingredients | Supports smooth and uniform mixing |
| Stand mixer or hand mixer | Kneading and creaming | Simplifies mixing dense doughs |
| Silicone spatula | Folding and scraping batter | Prevents waste and maintains texture |
| Pastry brush | Applying glazes or butter | Enhances appearance and flavor |
| Cooling racks | Even cooling | Prevents soggy bottoms |
Specialty Equipment for Bread Flour Desserts
Certain specialty equipment enhances our ability to work effectively with bread flour’s unique properties, allowing us to explore advanced dessert textures like chewy cookies and airy cakes.
- Bread proofing basket (banneton) – Ideal for bread flour doughs requiring fermentation, giving shape and structure.
- Bench scraper – Helps divide and shape sticky dough.
- Dough whisk – Perfect for combining thick, high-protein doughs without overworking gluten.
- Digital thermometer – To check dough temperature during fermentation or baking for precise control.
- Silicone baking mats or parchment paper – Prevents sticking while ensuring easy cleanup.
- Springform pans or loaf pans – Useful for cakes and breads needing removable sides.
- Cookie scoops – For uniform cookie sizing ensuring even bake and appearance.
By equipping ourselves with these tools, we unlock the full potential of bread flour dessert recipes, achieving textures from chewy to tender with confidence and ease.
Preparing Your Ingredients
To master bread flour dessert recipes we must start by preparing our ingredients with precision. Proper measurement and preparation set the foundation for achieving the perfect texture and flavor in every sweet treat.
Measuring and Sifting Bread Flour
Accurate measurement of bread flour is crucial since its higher protein content affects texture and structure. We recommend weighing bread flour with a digital kitchen scale for the most consistent results. If you do not have a scale, gently spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly with the cup to prevent compacting.
Before incorporating bread flour into the batter or dough, it is essential to sift or at least aerate it. This process:
- Removes lumps
- Ensures even mixing
- Prevents dense or gummy textures
| Step | Action | Purpose |
|---|---|---|
| 1 | Weigh flour using kitchen scale | Ensures precise measurement |
| 2 | Spoon flour lightly into cup | Avoids packing flour |
| 3 | Level flour with flat edge | Gets accurate volume |
| 4 | Sift or whisk flour before use | Aerates and removes clumps |
We should always consider the recipe’s recommended flour weight and be consistent to achieve that chewy yet tender crumb bread flour is renowned for.
Preparing Wet Ingredients
Wet ingredients like butter, eggs, and liquids require specific handling to blend seamlessly with bread flour.
- Butter: Should be brought to room temperature unless stated otherwise. Softened butter creamed with sugar creates air pockets, contributing to a lighter texture.
- Eggs: Also at room temperature to emulsify properly, helping with a uniform batter and consistent rise.
- Milk or Buttermilk: Use the temperature specified, usually room temperature or slightly warm, to activate leavening agents effectively.
- Vanilla Extract and flavorings: Measure precisely and add at the right stage to preserve aroma.
We recommend preparing and organizing all wet ingredients before starting to mix. This ensures a smooth workflow and optimal ingredient interaction.
| Wet Ingredient | Preparation Tip | Reason |
|---|---|---|
| Butter | Soften to room temperature | Ensures proper creaming |
| Eggs | Use at room temperature | Promotes emulsification |
| Milk/Buttermilk | Warm or room temperature | Activates leavening agents |
| Vanilla/Extracts | Measure accurately & add timely | Preserves flavor intensity |
By carefully measuring and preparing both dry and wet components, we maximize the strengths of bread flour and set ourselves up for baking success.
Basic Dough Preparation Using Bread Flour
Mastering the basic dough preparation with bread flour sets the foundation for extraordinary dessert textures. Our focus here is on mixing, kneading, and resting techniques that bring out the best in this high-protein flour.
Mixing the Dough
To begin, accurately combine the dry and wet ingredients, ensuring a uniform and cohesive dough.
- Start by sifting 3 cups (360g) of bread flour with your leavening agents and salt to aerate and evenly distribute them.
- In a separate bowl, whisk together 1/2 cup (100g) granulated sugar, 1/3 cup (75g) softened butter, 2 large eggs at room temperature, and 1 cup (240ml) warm milk or buttermilk.
- Gradually add the dry ingredients into the wet mixture while stirring with a silicone spatula or a dough hook attachment on low speed.
- Mix until just combined. The dough should be slightly sticky but hold together without dry flour pockets.
Pro Tip: Avoid over-mixing. Overworking the dough at this stage can develop too much gluten, leading to toughness instead of the desired chewiness.
Kneading Techniques for Bread Flour
Kneading is crucial to develop the gluten network that gives bread flour desserts their signature texture.
| Step | Description | Duration/Detail |
|---|---|---|
| Initial Turn | Transfer dough to a floured surface. | Lightly dust with bread flour |
| Push and Fold | Push dough away with heel of hand, fold back over. | Repeat folds and turns |
| Press & Rotate | Alternate pressing and 90-degree turns for even kneading | Use moderate pressure |
| Check Texture | Dough should be smooth and elastic but not stiff. | About 8-10 minutes total kneading |
“We aim for a soft elastic dough that springs back when pressed gently.” If the dough tears easily, continue kneading; if too sticky, add flour sparingly.
Resting and Proofing the Dough
Resting relaxes gluten strands and hydrates the flour, while proofing allows yeast to ferment for flavor and rise.
- Place the kneaded dough in a lightly greased bowl, turning once to coat its surface with oil.
- Cover tightly with plastic wrap or a damp cloth.
- Let rest for 60 to 90 minutes at a warm room temperature (~75°F/24°C).
- During this time, the dough should nearly double in size, becoming airy and soft.
For enhanced flavor development and texture, consider a cold proof by placing wrapped dough in the refrigerator for up to 12 hours. This slows fermentation, allowing complex flavors to form and improving chewiness.
This thoughtful dough preparation using bread flour unlocks the ideal chewy crumb and tender structure distinctive of memorable desserts.
Baking Techniques for Bread Flour Desserts
Mastering baking techniques specifically tailored for bread flour desserts elevates both texture and flavor. Let’s explore key steps to shape, bake, and perfectly finish our desserts made with bread flour.
Shaping and Assembling Desserts
Proper shaping and assembling are critical to achieving the chewy and tender crumb that define bread flour desserts. After kneading, we carefully shape the dough or batter to maintain the desired structure:
- Divide dough evenly using a bench scraper or cookie scoop for uniform size and even baking.
- Gently shape dough rounds, rolls, or cookies without compressing them excessively to preserve gluten structure.
- For layered desserts like cinnamon rolls or filled buns, evenly spread fillings before rolling to create consistent layers.
- Use parchment paper or silicone baking mats to prevent sticking and ensure clean shaping.
Pro tip: Lightly dust your hands and work surface with bread flour to prevent sticking but avoid over-flouring, which can dry out the dough.
Baking Times and Temperatures
Precise control over Baking Times and Temperatures is essential for bread flour desserts. The high protein content requires balance to ensure proper rise without excessive toughness or dryness.
| Dessert Type | Temperature (°F) | Temperature (°C) | Baking Time | Notes |
|---|---|---|---|---|
| Cookies | 350 | 175 | 10-14 minutes | Remove when edges are golden |
| Yeasted Rolls | 375 | 190 | 18-22 minutes | Bake until golden brown and hollow |
| Layered Cakes | 325 | 160 | 25-35 minutes | Lower heat helps tender crumb |
| Quick Breads | 350 | 175 | 45-60 minutes | Test with toothpick before removing |
- Preheat the oven fully to stabilize temperature.
- For tender results, use lower heat and extend baking time slightly.
- Monitor closely during the last few minutes to avoid over-baking.
Checking for Doneness
We rely on multiple indicators to determine if our bread flour desserts are perfectly baked:
- Visual cues: Look for golden-brown edges or crusts, and an evenly browned surface.
- Touch test: Gently press the center; it should spring back without indentations for cakes and rolls.
- Toothpick or skewer test: Insert into the center; it should come out clean or with just a few moist crumbs.
- Sound check (for rolls and breads): Tap the bottom – it should sound hollow.
“Doneness is not just about time, it is about observing these cues to achieve that perfect chewy yet tender texture distinctive to bread flour desserts.”
By shaping precisely, controlling baking conditions, and recognizing doneness through these techniques, we unlock the fullest potential of bread flour in our dessert creations.
Delicious Bread Flour Dessert Recipes
Explore these irresistible bread flour dessert recipes that showcase the unique texture and chewiness only bread flour can deliver. Each recipe highlights how we can harness the higher protein content to create irresistible sweet treats.
Bread Flour Cinnamon Rolls
Ingredients:
- 3 ½ cups bread flour (sifted)
- 1 cup warm milk (110°F)
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 tsp salt
Filling:
- 1 cup brown sugar (packed)
- 3 tbsp ground cinnamon
- 4 tbsp unsalted butter (softened)
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions:
- In a large bowl, combine warm milk, sugar, and yeast. Stir gently and let it activate for 5 minutes until frothy.
- Add melted butter, eggs, and salt. Gradually mix in bread flour until a soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover with plastic wrap, and rest at room temperature for 1-1.5 hours or until doubled in size.
- Roll dough into a 16×12-inch rectangle. Spread softened butter, then mix brown sugar and cinnamon, and sprinkle evenly.
- Roll tightly and cut into 12 equal rolls. Place rolls snugly in a greased baking dish.
- Cover and let them rise for 45 minutes. Preheat oven to 350°F.
- Bake rolls for 25-30 minutes until golden brown.
- Combine glaze ingredients and drizzle over warm cinnamon rolls.
Bread Flour Sweet Buns
Ingredients:
- 4 cups bread flour (measured with a digital scale)
- ⅔ cup sugar
- 2 tsp instant yeast
- 1 cup warm milk (110°F)
- ⅓ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 tsp salt
Filling Options:
- Sweetened cream cheese
- Chocolate chips
- Nutella or fruit jam
Instructions:
- Whisk yeast and sugar into warm milk, allow proofing for 5 minutes.
- In a mixer, combine flour, salt, eggs, butter, and yeast mixture. Mix until dough pulls from sides.
- Knead for 7-9 minutes on a lightly floured surface until elastic.
- Let dough rest and double in size for 1 hour.
- Divide dough into 16 balls; flatten and add filling of choice.
- Seal buns and place on parchment-lined tray. Cover and proof for 30 minutes.
- Bake at 375°F for 18-22 minutes until golden and hollow-sounding.
- Optional: Brush with melted butter post-baking for shine and softness.
Bread Flour Fruit-Filled Pastries
Ingredients:
- 2 ½ cups bread flour
- ½ cup cold unsalted butter (cubed)
- ⅓ cup granulated sugar
- ½ tsp salt
- ½ cup cold water
- 1 large egg (beaten for egg wash)
Fruit Filling:
- 2 cups mixed berries or diced apples
- ⅓ cup sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp cinnamon (optional)
Instructions:
- Combine bread flour, sugar, and salt in a bowl. Cut in the cold butter until mixture resembles coarse crumbs.
- Gradually add cold water, mixing until dough just comes together.
- Wrap dough and chill for 30 minutes.
- Preheat oven to 400°F.
- Roll dough on floured surface, cut into squares.
- Mix fruit filling ingredients.
- Spoon fruit filling into dough squares, fold, and seal edges. Brush tops with beaten egg.
- Bake for 20-25 minutes until pastry is puffed and golden.
Bread Flour Coffee Cake
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour | 2 ½ cups | Sifted |
| Sugar | 1 cup | Granulated |
| Baking Powder | 2 tsp | |
| Baking Soda | ½ tsp | |
| Salt | ½ tsp | |
| Unsalted Butter | ½ cup | Softened |
| Eggs | 2 large | Room temperature |
| Buttermilk | 1 cup | |
| Vanilla Extract | 2 tsp | |
| Brown Sugar (Topping) | ½ cup | |
| Ground Cinnamon | 1 tbsp | For topping swirl |
| Chopped Nuts | ½ cup | Optional |
Instructions:
- Preheat oven to 350°F and grease a 9-inch round pan.
- In a large bowl, whisk together sifted bread flour, baking powder, baking soda, salt, and sugar.
- Beat butter and eggs until creamy.
- Gradually add dry ingredients alternating with buttermilk and vanilla.
- Pour half the batter into the pan.
- Mix brown sugar, cinnamon, and nuts separately; sprinkle over batter.
- Top with remaining batter and swirl gently using a knife for marbling effect.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
Make-Ahead and Storage Tips
Mastering bread flour dessert recipes means not only perfecting the baking process but also knowing how to prepare ahead and store our creations to maintain their texture and flavor. Proper make-ahead strategies and storage techniques ensure every bite remains just as delightful as the first.
Preparing Dough in Advance
Preparing dough ahead of time can be a game-changer when working with bread flour desserts because it allows the gluten to develop fully, enhancing the chewiness and structure.
- After mixing and kneading the dough, lightly oil the surface to prevent drying.
- Place the dough in a tightly sealed container or cover it with plastic wrap.
- Refrigerate the dough for up to 24-48 hours; this slow fermentation deepens flavor and improves texture.
- When ready to bake, remove dough from the refrigerator and let it rest at room temperature for 30-60 minutes to relax the gluten.
- For longer storage, dough can be frozen for up to 1 month. Wrap it tightly in plastic and place it in an airtight freezer bag. Thaw overnight in the refrigerator before bringing to room temperature for baking.
“Cold fermentation is a secret weapon for chewy, flavorful bread flour desserts.”
| Storage Type | Duration | Key Tips |
|---|---|---|
| Refrigeration | 24-48 hours | Lightly oil dough, cover tightly |
| Freezing | Up to 1 month | Freeze tightly, thaw in fridge overnight |
Storing Baked Desserts Properly
Proper storage of finished desserts is critical to preserving the chewy texture and tender crumb that bread flour delivers.
- Allow desserts to cool completely on a wire rack before storing to avoid sogginess.
- Store baked goods in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap desserts individually in plastic wrap and place in an airtight container or freezer bag.
- Freeze baked goods for up to 3 months. To thaw, leave at room temperature or warm gently in a low oven to restore softness.
- Avoid refrigeration unless the dessert contains perishable fillings; refrigeration can dry out the crumb.
| Storage Condition | Duration | Notes |
|---|---|---|
| Room Temperature | 1-2 days | Use airtight containers |
| Freezing | Up to 3 months | Wrap individually, thaw gently at room temp |
| Refrigeration | 1-2 days (if needed) | May dry out texture; not recommended for most bread flour desserts |
Troubleshooting Common Issues
When working with bread flour dessert recipes, encountering challenges is normal. Identifying and solving these common issues helps us perfect the chewy, tender textures bread flour offers.
Dough Too Dense or Dry
A dense or dry dough often signals measurement errors or mixing missteps. Here’s how to fix it:
- Check Flour Measurement: Using too much flour is the main culprit. We always recommend weighing bread flour with a digital kitchen scale for accuracy. Scooping flour directly from the bag packs it densely, causing excess flour.
- Adjust Liquid Content: Bread flour absorbs more liquid due to its high protein. If the dough feels dry, slightly increase milk or buttermilk by 1-2 tablespoons at a time.
- Avoid Over-Mixing: Overworking the dough develops excess gluten, resulting in a tougher texture. Mix until ingredients just combine.
- Use Room Temperature Ingredients: Cold butter or eggs slow mixing and hinder hydration, contributing to dryness.
| Common Cause | Solution | Notes |
|---|---|---|
| Excess flour | Use kitchen scale; aerate flour | Sift or spoon flour before weighing |
| Inadequate liquid | Add 1-2 tbsp milk or buttermilk | Do this gradually |
| Over-mixing | Mix until combined, then stop | Avoid tough texture |
| Cold wet ingredients | Let ingredients reach room temp | Enables better flour hydration |
“The right balance of hydration and gentle mixing unlocks the perfect chewiness unique to bread flour desserts.”
Desserts That Don’t Rise Well
Insufficient rising can ruin the structure and lightness we aim for in bread flour desserts. Here’s how to troubleshoot:
- Check Yeast or Leavening Agents: Active yeast must be fresh and properly proofed in warm water. Baking powder or baking soda must be within expiration.
- Proper Kneading: Gluten development depends on adequate kneading. Under-kneaded dough won’t trap gas well for leavening.
- Rest and Proof Time: Resting allows gluten to relax; proofing enables dough to rise sufficiently. Rushing this leads to dense results.
- Temperature and Humidity: Warm, humid environments favor rising. Cooler or dry conditions slow fermentation.
- Ingredient Temperature: Use room temperature liquids and warm proofing environment (75–85°F) for optimal yeast activity.
| Issue | Remedy | Tips |
|---|---|---|
| Expired yeast/leavening | Use fresh yeast or baking powder | Proof yeast in 100-110°F water |
| Under-kneading | Knead dough 8-10 minutes | Dough should be elastic and smooth |
| Insufficient proof | Allow dough to double in size | Use warm spot, cover with cloth |
| Too cold environment | Proof in oven with light on | Avoid drafts and cool air |
“Successful rising is all about patience and environment—crucial to reveal bread flour’s strength in creating airy yet chewy desserts.”
Mastering these troubleshooting tips ensures that our bread flour dessert recipes turn out with the perfect texture and rise every time.
Conclusion
Exploring bread flour in dessert recipes opens up exciting possibilities for texture and flavor. Its higher protein content gives us that perfect chewiness and tender crumb that can transform everyday sweets into something extraordinary.
With the right ingredients, tools, and techniques, we can confidently create a variety of delicious treats that stand out. Whether it’s cinnamon rolls, sweet buns, or fruit-filled pastries, bread flour brings a unique quality that’s worth experimenting with.
By embracing these recipes and tips, we’re not just baking desserts—we’re crafting memorable experiences that showcase the full potential of bread flour in our kitchens.
Frequently Asked Questions
What makes bread flour different from all-purpose flour in desserts?
Bread flour has a higher protein content, which helps develop more gluten. This creates chewier textures and better structure in desserts like cookies and cakes compared to all-purpose flour.
Can I use bread flour for all types of desserts?
Bread flour works best for desserts where a chewy or structured texture is desired, such as cinnamon rolls or fruit-filled pastries. It’s less ideal for very delicate or crumbly desserts.
What are the essential ingredients for bread flour dessert recipes?
Key ingredients include bread flour, sugars (granulated and brown), butter, eggs, leavening agents, milk or buttermilk, and vanilla extract. Optional add-ins like nuts, spices, or chocolate can enhance flavor.
Why are room temperature wet ingredients important?
Using room temperature butter, eggs, and milk ensures even mixing and proper leavening, which helps achieve the ideal texture and structure in bread flour desserts.
How should I handle bread flour when measuring?
Measure with a digital kitchen scale for accuracy. Sift or aerate flour lightly before measuring to prevent dense, heavy textures in your baked goods.
What basic dough preparation techniques are needed for bread flour desserts?
Mix dough gently to avoid toughness, knead to develop gluten for chewiness, and rest or proof the dough to improve flavor and texture.
What tools do I need to make bread flour desserts successfully?
Essential tools include a digital scale, measuring cups and spoons, mixing bowls, stand or hand mixer, silicone spatula, pastry brush, and cooling racks. Specialty tools can enhance precision and ease.
How do I know when bread flour desserts are perfectly baked?
Look for golden edges, a slight spring back when touched, and a hollow sound when tapped. Avoid over-baking to keep desserts tender and chewy.
Can I prepare bread flour dough ahead of time?
Yes, refrigerate dough for 24-48 hours for enhanced flavor or freeze for longer storage. Properly store baked goods in airtight containers to maintain texture.
What should I do if my bread flour dessert turns out dense or dry?
Check flour quantity and liquid ratios, ensure proper kneading, and use room temperature ingredients. Adjust techniques to avoid over-mixing or under-proofing.