10 Unexpected Facts About the History and Science of Baking Bread

4. The Science of Fermentation in Bread Baking

Fermentation is a key process in bread making, transforming dough into a light, flavorful loaf. This process is driven by yeast, a single-celled organism that consumes sugars and produces carbon dioxide and alcohol as byproducts. The carbon dioxide creates bubbles in the dough, causing it to rise and develop a soft, airy texture. Fermentation also enhances the bread's flavor, as the yeast and bacteria break down complex carbohydrates into simpler compounds. The type of yeast used, the fermentation time, and the temperature all influence the final product, allowing bakers to experiment and refine their techniques. Understanding the science of fermentation not only improves the quality of the bread but also connects modern bakers to ancient practices that have stood the test of time.