How do you distinguish between evaporated water and respirated CO2? As an aside: My understanding was that most breads don't vent all that much CO2. Bread dou

How do you distinguish between evaporated water and respirated CO2? As an aside: My understanding was that most breads don't vent all that much CO2. Bread doughs are not risen in processes that leave the opportunity for rapid bubble formation and dissolution; If they did, baking after that first rise would give you a layer of thick dense bread, and another layer of fluffy bubble-bread on top.