How do you make bread light and fluffy?

1. Use Active Dry Yeast: Ensure the yeast is fresh and appropriately activated before adding it to the dough.

2. Warm Ingredients: Use slightly warm water or milk to activate the yeast. The optimal temperature should be around 105°F (40°C) to 115°F (46°C). Avoid hot liquids as they can kill the yeast.

3. Dough Hydration: The proper amount of water or liquid in the dough contributes to its texture. Too much liquid will result in a dense bread, while too little liquid will produce a dry loaf.

4. Knead Properly: Kneading helps develop the dough's gluten structure, providing the necessary support for the gases produced by the yeast. Sufficient kneading gives bread a better texture.

5. First Rise: Allow the dough to rise in a warm place, free from drafts, until it doubles in size. Cover the bowl with a damp towel or plastic wrap to prevent the dough from drying out.

6. Shaping: When shaping the dough, handle it gently to preserve the air bubbles formed during the rise. Avoid excessive kneading at this stage.

7. Second Rise: After shaping the dough, let it rise again until it doubles in size. Ensuring a proper rise helps create airy and fluffy bread.

8. Preheating the Oven: Preheat the oven to the required temperature before placing the bread in. A hot oven helps the dough rise quickly, giving it a good height and texture.

9. Steam: Adding a small amount of water to the oven or pan during the initial baking stage creates steam, which helps with crust development and keeps the bread from drying out.

10. Cooling: Once baked, let the bread cool completely on a wire rack before slicing. Cutting into hot bread can cause the loaf to collapse.

Remember, practice and experimentation play an essential role in achieving perfect light and fluffy bread. Pay attention to the details, adjust your techniques, and enjoy the satisfaction of homemade, delicious bread.