To start, dissolve the yeast in a small amount of sugar-infused warm water. Make sure the yeast is active and prepared to make those fluffy pockets in your bread by following this step.
If you want your gluten to form properly, you need high-quality bread flour with a good protein level. Bread gets its structure and chewy texture from a robust gluten network.
Make sure the dough is rising in a warm, draft-free area. The yeast's ability to create carbon dioxide during primary fermentation causes the dough to swell by a factor of two.
After the first rise, gently deflate the dough and shape it into the desired form—whether a classic loaf, rustic boule, or elegant braided bread. This step influences the bread's final appearance.
Let the shaped dough undergo a second rise, contributing to its final lightness. Bake in a preheated oven until golden brown. The aroma will guide you to bread perfection.
The dough gets its workout when you knead it. To include gluten, knead the dough until it becomes smooth and elastic. This process improves the structure and texture of the bread.