How do BIG holes get in White Bread?

The "big holes" you see in white bread are actually called air cells and they're created by a process called fermentation. Here's how it works:

1. Yeast: The bread dough contains yeast, which is a type of fungus. Yeast feeds on sugars in the flour and produces carbon dioxide gas and alcohol as byproducts.

2. Carbon Dioxide: The carbon dioxide gas gets trapped in the dough as it's kneaded and rises. The more gas produced, the bigger the air cells will be.

3. Gluten: Gluten is a protein found in wheat flour. During kneading, the gluten strands form a network that traps the carbon dioxide, creating the air cells.

4. Baking: When the dough is baked, the heat causes the yeast to die and the air cells expand, making the bread light and fluffy.

Factors that influence air cell size:

* Yeast quantity: More yeast means more carbon dioxide, leading to larger air cells.

* Kneading time and technique: Thorough kneading strengthens the gluten network, resulting in larger and more evenly distributed air cells.

* Flour type: Bread flour has a higher protein content than all-purpose flour, which results in stronger gluten and larger air cells.

* Sugar content: More sugar feeds the yeast, producing more carbon dioxide and larger air cells.

* Baking temperature and time: Higher temperatures and longer baking times allow the air cells to expand more fully.

So, while the holes in white bread might seem like an accidental outcome, they're actually a product of a carefully controlled process that creates its light and airy texture.