Breadbaking

Breadbaking is the practice of producing bread from flour, water, yeast or other leavening agents, salt, and often fats or sugars. It spans home baking, artisanal loaves, and industrial production, with techniques ranging from simple everyday breads to highly fermented sourdoughs.

The basic process includes hydrating flour and developing gluten through mixing and resting; an autolyse may precede salt and leavening addition. The dough is kneaded or folded to strengthen gluten, then allowed to bulk ferment. After shaping, it is proofed and finally baked.

Leavening agents include commercial yeast, which accelerates fermentation, and sourdough cultures containing wild yeast and lactic acid bacteria. Some recipes use preferments such as poolish or biga to improve flavor, texture, and dough strength.

Flour type, hydration, and salt influence crumb, crust, and aroma. Wheat flours with gluten are common, while rye and other grains affect texture. Hydration levels, dough temperature, and fermentation control crumb structure and oven spring.

Baking methods vary by culture and equipment. Steam in the early stage of baking promotes oven spring and crust color. Common tools include mixing bowls, scales, proofing baskets, a baking stone or Dutch oven, and a sharp blade for scoring.