Will bread made of just flour and water bake?

Yes, bread made of just flour and water *will* bake, but it won't be very good. Here's why:

* Structure: Bread needs gluten, a protein found in flour, to form a structure that can trap air and hold its shape while baking. Without added ingredients like yeast or a starter, the gluten won't develop enough to create a light and airy loaf.

* Flavor: While flour and water will bake into something resembling bread, it will lack the depth of flavor and complexity that comes from ingredients like yeast, salt, and sugar. It will likely taste bland and flat.

* Texture: The bread will be dense and chewy, with a rather crumbly texture. It won't have the soft, airy crumb you expect from a typical loaf.

What happens if you bake flour and water?

You'll likely end up with a dense, flat, and chewy flatbread, similar to a cracker. It will bake and be edible, but it won't have the texture and flavor of a traditional loaf of bread.

What can you add to improve it?

* Yeast: This is the most important addition for a light and airy loaf. Yeast ferments the dough, creating carbon dioxide bubbles that give the bread its structure.

* Salt: Salt enhances the flavor and helps control the yeast's activity.

* Sugar: A small amount of sugar feeds the yeast and helps create a more flavorful bread.

In conclusion, while you can bake bread with just flour and water, the result won't be very satisfying. Adding basic ingredients like yeast, salt, and a bit of sugar will drastically improve the flavor, texture, and overall quality of your bread.