bread production

Bread production starts with mixing flour, water, yeast, and salt to form a dough. The yeast ferments, producing carbon dioxide that makes the dough rise and develop texture. The dough is then kneaded to strengthen its structure, shaped into loaves, and left to proof, allowing it to expand further. After proofing, the bread is baked in an oven at high temperatures, causing the crust to become golden and flavorful while the interior becomes soft and airy. This process transforms raw ingredients into the familiar, edible loaf through fermentation, shaping, and heat.