“It is that. Specifically, it’s a protein that’s found in wheat. When you make bread, you knead the dough, yes? And when you knead the dough, strands of the gluten protein develop and give the dough its shape and consistency. Now, you have to knead the dough, because it needs to come together. It needs some internal structure. But if you knead the dough too much or for too long, then you overdevelop the gluten. The dough becomes stiff, and tough, and if you bake it, your bread comes out a mess.”
