Oils act as tenderiser IN the dough, it coats protein and starch molecules, shortening gluten strands and making the dough more extensible and easier to stretch. It also affects crust colour and flavour.

The W index (measured by the Chopin Alveograph) tells you the total energy needed to blow a dough bubble until it pops. High W equals strong, resilient gluten that needs long fermentation. Low W leads to delicate, weak gluten that rises quickly and falls apart easily.

The W index (measured by the Chopin Alveograph) tells you the total energy needed to blow a dough bubble until it pops. High W equals strong, resilient gluten that needs long fermentation. Low W leads to delicate, weak gluten that rises quickly and falls apart easily.