What makes the dough feel weightless?
It surely happened to all of you: sometimes the bread comes out of the over so well that even if it's bulky it feels weightless. The opennes of the crumb is generally a confirmation of the lightness of the loaf.
What happens in cases like that? More water evaporates? Or maybe some other magic is responsible?
I always measure the loaves when they are baked and totally cold and I never saw any significant difference in weight between the ones that came out lighter respect to the denser ones.
I'd really like to understand the physics of this weight perception:-)