Bread is controlled fermentation: yeast consumes sugars in flour, producing CO2 gas and alcohol. Gluten — the protein network formed when wheat flour is hydrated and kneaded — traps that gas, causing the dough to rise. The balance between fermentation (flavour development) and gluten structure (texture) defines every style of bread. Long, slow, cold fermentation produces the most complex flavour. Sourdough adds another layer — wild yeast and lactobacillus bacteria creating organic acids that give tang and improve keeping quality.
Gluten develops through hydration and mechanical work (kneading) or time (autolyse). Autolyse: mix flour and water, rest 30-60 minutes before adding salt and yeast — the flour hydrates and gluten begins forming with zero effort. Bulk fermentation: the dough rises as yeast produces gas. Shaping: the dough is degassed, shaped, and given a final proof. The bake: high initial heat (230-260°C) creates oven spring — the last burst of gas expansion before the crust sets. Steam in the first 15 minutes keeps the crust thin and promotes the glossy, crackling surface.
The Dutch oven method revolutionised home bread: preheat a cast iron Dutch oven to 250°C, drop the dough in, cover with lid (traps steam), bake 30 minutes covered then 15-20 uncovered. This replicates a professional steam-injected deck oven. For sourdough: maintain your starter with daily feeds of equal weight flour and water. The starter is ready when it doubles in 4-6 hours after feeding. The windowpane test for gluten: stretch a small piece of dough thin — if you can see light through it without tearing, gluten is developed.
Killing the yeast with hot liquid (above 43°C). Under-kneading (weak gluten, dense bread) or over-kneading (tight, tough crumb). Not enough fermentation time — flavourless bread. Over-proofing — gluten structure collapses. No steam during baking — thick, dull crust. Not preheating the oven long enough.