Bread Making Techniques

Bread-making involves mixing flour, water, yeast, and salt to create a dough, then allowing the yeast to ferment, which produces gases that make the dough rise. This process develops gluten, giving the bread structure and texture. After rising, the dough is shaped and baked at a specific temperature until golden brown. Techniques like kneading strengthen the dough, while proofing allows it to expand. Proper fermentation and handling ensure a good crumb and flavor. Whether making a simple loaf or a sourdough, patience and precise timing are key to achieving the desired crust and interior quality.