Can bread dough go back to its original size?

No, bread dough will not go back to its original size after being kneaded and proofed. Here's why:

* Gluten Development: Kneading develops the gluten strands in the dough, which traps air and gives bread its structure. This process is irreversible. Once the gluten is developed, it won't return to its original state.

* Yeast Activity: Yeast consumes sugar in the dough and produces carbon dioxide gas, which causes the dough to rise. This expansion is also not reversible.

* Structure Changes: The dough's structure changes significantly during kneading and proofing. The air pockets created during rising help form the bread's final shape and texture.

What happens to dough after baking?

While the dough won't go back to its initial state, the bread will shrink slightly as it cools down after baking. This is because the air trapped inside the bread contracts.

Important Note: If you overproof the dough, it can collapse and become flat. This happens because the yeast has exhausted the sugar in the dough and the gluten structure has weakened.