The bran in whole grain flour is mainly fiber from the outer shell of the wheat berry. It is tough and hard, and mills up coarser than the other parts of the berry (the endosperm mainly). These bigger pieces of bran do 2 main things: they act as little knives that cut into the gluten network in the dough, weakening it, and they also weigh down on the gluten network, making it harder for the air bubbles to “puff it up” as much. . So, to minimize these effects, we can temporarily sift out the bran
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