The Science of Making Bread!

Bread tastes sooo good!! But how does baking a mixture of flour, water, yeast and salt, turn it into a light and fluffy loaf of bread?
In this video, we'll learn how yeast turns glucose into ethanol and carbon dioxide gas (through a process known as fermentation) and how the gluten proteins in the bread trap this gas in bubbles!
A huge thanks to Joel for providing the recipe used in this episode!
Here are a couple of great websites that talk a bit more about the science of bread:
- sitn.hms.harvard.edu/flash/20...
- www.compoundchem.com/2016/01/...
Ingredients:
• 500 grams of flour
• 7 grams of yeast
• 1 teaspoon of salt
• 300 mL of warm water
Method
• Mix the flour, yeast and salt together in a large bowl
• Add 300 mL of warm water to the bowl, and mix the dough together with your hands
• Lightly flour a bench, and knead the dough for 10 minutes
• Place the dough in a clean bowl, cover it with wrap, and let it rise in a warm spot for one hour
• Pre-heat the oven to 180 °C, fan forced
• Knead the dough for another minute, and let it rise on a piece of baking paper for 30 minutes
• Slide the baking paper onto an oven tray, and cook in the oven for 30 minutes.
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