Concept

Surface tension

You might say: a tight skin, tension

The taut outer skin a baker builds by dragging the dough against the work surface.

What it does
Helps the dough keep its intended shape through proofing and baking.
Ask
Is the skin taut and smooth, without tearing?

What to look for

  1. A smooth, taut surface
  2. Tears in the skin when it is overworked

Sources

  1. Maurizio Leo, How to shape a boule, articleThis dragging will create tension on the outside of the dough
  2. Maurizio Leo, Shaping bread dough, articleA tight outer skin helps ensure the dough keeps its intended shape all the way to bake time.

Use it on your project

teardown-apply: hold "Surface tension" (surface-tension) from the teardown at https://teardownatlas.com/bread/ against my project

Paste it into a coding agent that has the teardown skills.

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