What happens to bread during making?

- Dry ingredients are combined, usually consisting of flour, sugar, salt, and yeast.

- Wet ingredients, like water and sometimes milk or eggs, are added to form a dough.

Kneading:

- The dough is worked by hand or machine to develop the gluten network, which gives the bread its structure and elasticity.

Rising (First Proof):

- The dough is left in a warm place to rest, allowing the yeast to ferment the sugars and produce carbon dioxide gas.

- This expansion causes the dough to rise.

Shaping:

- The dough is divided and shaped into various forms, such as loaves, rolls, or braids.

Rising (Second Proof):

- Shaped dough rests again to allow further rising and flavor development.

Baking:

- The dough is baked in the oven, during which the yeast activity peaks, causing the bread to rise further.

- The high temperatures cause the dough's surface to brown and form a crust, while the inside cooks and sets.

Cooling:

- After baking, the bread is removed from the oven and left to cool before slicing and consumption.