bread baking techniques

Bread baking involves mixing flour, water, yeast, and salt to create dough. Yeast ferments, producing carbon dioxide that makes the dough rise and develop airy pockets. Kneading develops gluten, giving bread its structure and elasticity. After shaping, the dough is left to proof, allowing it to expand further. Baking at the right temperature causes the crust to form and the interior to cook thoroughly. Proper timing, hydration, and handling impact texture and flavor, resulting in a balanced crust and tender crumb. Essential steps include measuring ingredients accurately, controlling fermentation, and monitoring baking to achieve desired results.