To start off #BreadWeek, we are beginning with Gluten Sheath 101. A gluten sheath refers to the outer layer of gluten that envelops the inner gluten matrix. During the second rise of the bread-making process, known as proofing, this sheath expands and acts as a protective barrier to retain gases within the dough. This helps the dough rise up and not out, preserving carbon dioxide for a light, airy crumb texture. It is crucial to shape dough rounds by cupping and rolling them until they are taut to establish the gluten sheath and seal the bottom, resulting in well-formed rolls. A tightly shaped roll will yield a superior outcome compared to store-bought options when baked.