[jasonjei]

Yes… It’s even crazier with bread baking. While cakes and cookies are generally the same everywhere with the exception of high altitude baking, bread baking is some of the trickiest skills to master.

For example, hydration of the dough will dictate the final outcome of the bake. Every flour hydrates differently depending on protein, ash content, milling, and so on. So even if a recipe calls for generally 70% hydration, it may be more or less depending on the “feel” of the dough if you switch flours. Croissant dough detrempes need to be hydrated at a very low percent, generally under 60%. The flakiest croissants tend to be made with a very dry stiff dough hydrated at 50%.

And beyond the choice of flour—temperature (proofing, desired dough temperature), climate, kneading/mixing, yeast or wild starters, salt will drastically change the substance of the bread.

We haven’t even talked about gluten formation (especially with regard to autolyse and dough folding) and fermentation techniques… and how the raw dough is loaded into an oven and at what temperatures (deck, convection or fan-assisted, with humidity, Dutch oven, etc).