Bread rises during baking because the heat causes the water in the dough to evaporate, creating steam that expands and pushes the walls of the dough, thus giving volume to the bread.
When you prepare bread dough, you add yeast. This yeast is actually made up of microscopic organisms: baker's yeast, fungi that love to eat the sugars present in the flour. By "snacking" on these sugars, they transform them into carbon dioxide (CO₂) through a process called alcoholic fermentation. This carbon dioxide gets trapped in the dough, forming lots of small bubbles. At first, these bubbles are subtle. But gradually, they grow and multiply, causing your dough to rise. It is this accumulation of CO₂ that makes your bread puff up even before it goes into the oven. The more CO₂ there is, the more airy, light, and full of beautiful little holes your bread will be.
During baking, the heat causes the gas contained in the dough (mainly carbon dioxide produced during fermentation) to expand in volume. As a gas gets hotter, it simply takes up more space: this is known as thermal expansion. Consequently, the bubbles already present swell like balloons fully inflated, forcing the dough to rise. As long as the crust remains soft, the dough easily yields, but as soon as it hardens enough, the bread permanently retains its puffed and airy shape.
Bread rises mainly thanks to gluten, a protein found in wheat that forms an elastic and extensible network when the dough is kneaded. Imagine it as a flexible net that captures the carbon dioxide bubbles produced during fermentation. The more developed the gluten, the more the dough can hold these bubbles without bursting. This allows the bread to rise well in volume and have that light crumb full of small holes. Some flours, like those from soft wheat, contain less gluten, resulting in less puffed bread and a denser crumb, while those with more protein yield a bigger, softer, and airier bread. Without this structured gluten network, the gas would simply escape and the bread would be flat like a pancake.
When you put the bread in the oven, it's all about balancing temperature and humidity. At first, high heat encourages a rapid expansion of the gases trapped in the dough: this is called the steam burst. The moisture released ensures that the dough stays supple for a moment, allowing for maximum rising before the crust sets definitively. Essentially, the higher the initial heat, the more the small gas bubbles get agitated and expand, resulting in a well-risen bread. But be careful, if it's too dry or too hot too quickly, the crust solidifies fast and blocks any further rising, leading to flat bread. Conversely, a bit of steam and appropriate heat help achieve a thin, crispy crust and a well-leavened bread inside.
The crust forms when the outer layer of the dough gradually loses its water due to heat. Without available water on the surface, the starches and proteins react together, leading to what is known as the Maillard reaction. This reaction, which involves sugars and proteins, brings about the golden-brown color we adore, as well as the delicious toasted aromas of warm bread. During this process, the outer layer gradually hardens, forming a rigid barrier that prevents the bread from continuing to rise. The further the cooking progresses, the more the crust gains in color, crunchiness, and flavor.
The small cavities you observe in a sliced loaf of bread are called alveoli. The more numerous and regular these alveoli are, the better the fermentation and baking of the bread!
To check if your dough has fermented enough before baking, perform the finger test: gently press the dough with your finger; if the indentation slowly springs back without completely disappearing, your dough is ready.
It's the steam created inside the oven that gives the bread a golden, shiny, and crispy crust. To achieve this result at home, place a container of hot water in your oven during baking.
A "sourdough" is a fermented mixture of flour and water that naturally contains microorganisms such as lactic acid bacteria and wild yeasts. Sourdough not only has a leavening effect but also enhances the preservation and flavor of the bread.
Preheating allows the oven to reach a high and uniform temperature. When you place your bread in the oven, this immediate heat quickly triggers the expansion of gases and promotes optimal rising, thus forming the sought-after golden crust.
A well-fermented dough will have doubled in volume, and when you gently press it with your finger, it will slowly bounce back to its original shape. If the indentation disappears too quickly, fermentation should continue. Conversely, if it does not disappear, the dough has probably fermented too much.
No, some flours contain less gluten, such as rye or corn flour. They generally yield a denser bread. If you want a well-risen and airy bread, choose a flour with a high gluten content, such as T55 or T65 wheat flour.
Several possible reasons: yeast that is too old or improperly measured, gluten that is poorly developed due to insufficient kneading, an incorrect fermentation temperature, or baking in an oven that is too cold. Check these factors to achieve better rising.
Gluten is a protein found in wheat flour that, through kneading, forms an elastic network. This network traps the carbon dioxide released by the yeast during fermentation, allowing the dough to rise and providing a light, airy crumb.
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