Learning path10 steps · about 1 hour of reading, then practice
Understanding bread
From flour to crust: what happens in a loaf, and which levers you can turn.
For anyone who wants to bake their own bread
0 of 10 doneStart: Flour →
- Flour
What is in flour: starch, protein and a few enzymes.
- Gluten development
The network that holds the gas bubbles.
- Autolyse
Why a little rest can replace kneading.
- Yeast fermentation
Who supplies the gas, and how temperature slows it down or speeds it up.
- Cold prove
More time gives more flavour.
- Stretch and fold
Structure without kneading.
- Steam in the oven
Why steam in the first minutes makes the loaf bigger.
- Maillard reaction
The crust.
- Going stale (retrogradation)
Why bread goes stale, and how to refresh it.
- Starting a sourdough
The next step: starting your own sourdough.
Test yourself
Quiz · Question 1 of 5
What holds the gas bubbles in bread dough?