Fermentation Plan longer fermentation times. Flavor comes from long, natural fermentation. Pre-ferments can help even more. Use less yeast. Work down from there.
Doughs continue to develop and gain the necessary strength during the first fermentation.
Make-up and Baking Handle doughs gently. Rough handling increases the dough's strength. Using too much pressure to shape a bread, for example, tightens the proteins, actually making the task harder. Bake on a stone surface. For hearth breads, the im- mediate transfer of heat from the stone to the dough assures a good oven spring and better volume.