Kenneth wrote:


>
> Hi again Dan,
>
> As before, I have essentially the same question:
>
> What is the deterioration you are concerned about? That is,
> what would be the difficulty you would anticipate if you
> just let the loaf ferment longer?
>
> All the best,

to me, gluten deterioration is: dough pulling and stretching away from
itself on the outside of the rising dough, causing an irregular and
undesirable looking loaf.

Dan w