If you know how complicated it is to make bread, you will completely change your look

Adding flour and water to baking powder is the beginning of a magical, magical process that produces delicious and spongy loaves of bread. We will discover what happens when making bread.

Bread is like knitting: Once you can master it, you will wonder how people think of these things, and how long it takes to understand it.

Making bread, in the most basic way, is mixing mushrooms that produce carbon dioxide, or glaze, into flour and water. The baker's hand will create a texture that activates the enamel to release gas into the dough to get a resilient and shiny surface. After the flour has hatched, the heat will transform that structure into a fixed shape - at least as fixed as the freshly baked bread batches, not transient.

The core reactions of every bread recipe are related to the conversion of long molecules into meshes.

This process takes place in many dishes, and creates flavors and layers that convince people's hearts by keeping everything from water to fat. With bread, the molecules we wonder are glutenin , a family of wheat proteins that is essential for the structure of bread.

Bringing the chemistry of baking into the oven creates a fixed shape of bread.

When the flour is combined with water, the long glutenin jiggles. The presence of water in the middle causes them to loosen, causing them to communicate with each other, and, with the help of oxygen, they begin to connect with each other. These long strings also stick to your neighbors, and when you knead the dough, those links are broken in shape so that new ones can form, repeating.

Nursing and inflating

Other wheat protein balls, gliadin, keep glutenin lubricated throughout the process. As we continue to mold, it cools the glutenin so they connect to themselves more strongly, creating protein blocks, intermingling starch particles, known as gluten. The longer you go, the more firm and tough bread you get; When you knead for a short time, you get a more fragile texture of a sweet loaf of bread.

The morning bread slices you spread with butter are the last step of a complex chemical reaction network.

With bouncing powder, it will relax if you put it and let the yeast do its job.

Gradually, the connection between the proteins will loosen, causing the dough to stretch because the gas is released from the yeast.

This rest, incidentally, is the reason why, if you used to make flour tortilla, the dough would have to take a while before it rolled out. If you are impatient, you will find your half-season tortilla hardened into its original shape. They won't lie flat there unless the glutenin has time to loosen their arms together.

Now, there are thousands of tiny air bags in the dough, thanks to molding, and blooms, from starch in flour, start making them swell. The gas will pass through the fragrant little corridors of bread, making the spaces swell up like bubbles filled with hot air.

The enamel, which is fed by starch, begins to make the dough expand with thousands of tiny air sacs.

After a while, depending on the type of bread you are making, it will be time to punch the swollen powder or gently fold it over and let it continue to swell - a process that can repeat several times to Increases maturity in the taste of bread, when enamel does not only produce gas, but also more delicious things. But in the end, bulging loaves will also be put into the oven.

And this is where the yeast works over capacity, the temperature will make the water evaporate, and the cake will swell. The starch will harden, and the network created by the protein molecules will subside into its final form. The end-product, crispy, soft, smelling yeast, and ready for a butter spread - is perhaps an unforgettable wonder, when you look at the sophistication and complexity of the process. there. But that is your part - ready to do everything to get a delicious bite.