Why would baking a larger loaf at a lower temperature cause a denser loaf than baking a small loaf (like flatbread) at a high temperature? Group of answer choices Yeast will have more time to ferment in the smaller loaf Water is more likely to quickly vaporize creating steam internally in the smaller loaf The gluten structure of the larger loaf will hold it tightly together Loaf size and oven temperature do not matter, only final temperature