kenyérsütés
Kenyérsütés, the Hungarian word for bread making, is a fundamental culinary practice with a rich history and cultural significance in Hungary and across the globe. The process generally involves combining flour, water, yeast or sourdough starter, and salt to create a dough. This dough is then kneaded to develop gluten, which gives bread its structure. After kneading, the dough undergoes a period of proofing or rising, during which the yeast ferments, producing carbon dioxide gas that causes the dough to expand. Following proofing, the dough is shaped into loaves and baked, typically in an oven, until golden brown and cooked through.
Throughout history, bread has been a staple food, and the methods of its preparation have evolved considerably.