What happens after flour is made into dough?

When flour is mixed with water and other ingredients, a chemical reaction occurs that forms gluten. Gluten is a protein that gives dough its elastic texture and allows it to rise when baked.

There are four main stages in the bread-making process:

1. Mixing: This is when the flour, water, yeast, and other ingredients are combined until a smooth dough forms.

2. Kneading: This is when the dough is worked until it becomes smooth and elastic. Kneading helps to develop the gluten structure of the dough.

3. Rising: This is when the dough is allowed to sit in a warm place until it doubles in size. Rising is caused by the yeast consuming the sugar in the dough and producing carbon dioxide gas.

4. Baking: This is when the dough is placed in a hot oven until it is cooked through. The heat of the oven causes the carbon dioxide gas produced by the yeast to expand, which makes the dough rise.

The finished product is a loaf of bread with a light and airy texture.