How do you turn flour into bred?

You can't turn flour directly into bread! It's a multi-step process that involves combining flour with other ingredients and using a combination of chemical and physical changes. Here's a simplified overview:

Ingredients:

* Flour: Provides the structure of the bread.

* Yeast: A living organism that creates carbon dioxide bubbles, making the bread rise.

* Water: Activates the yeast and helps the gluten in the flour develop.

* Salt: Enhances flavor and controls yeast activity.

* Other ingredients: Sugar, milk, eggs, butter, etc., can be added for flavor and richness.

Steps:

1. Mixing: Combine all ingredients and mix them thoroughly.

2. Kneading: This develops gluten in the flour, creating a stretchy dough that can hold its shape and rise.

3. Rising: The yeast consumes sugar and produces carbon dioxide, which gets trapped in the dough, making it rise.

4. Shaping: Form the dough into the desired shape (loaf, rolls, etc.).

5. Second Rise: The dough rises again before baking.

6. Baking: The heat of the oven kills the yeast, sets the gluten, and creates a crust.

The Science:

* Yeast: The yeast consumes sugar and produces carbon dioxide and alcohol. The carbon dioxide bubbles create the airy texture of bread.

* Gluten: The gluten proteins in flour form a network when mixed with water and kneaded. This network traps the gas bubbles, creating a structure that holds its shape.

* Baking: Heat cooks the flour, sets the gluten, and evaporates the moisture. This creates the final texture and flavor of bread.

Important Note: Breadmaking is a complex process with many variables. The exact recipe and technique will depend on the type of bread you're making. There are countless resources available online and in cookbooks to help you learn more about bread baking.