Why Baking Bread Is An Art

For thousands of years, bread has been part of the universal cuisine across all cultures in its various forms, and whether it's naan, baguette, lavash, or rye bread, bread is one of the most universal foods. Bread production began about 7,000 to 8,000 years ago, when humans first discovered that they could grow food rather than just hunt it. Around 5,000 BC, in the 4th century BC, the ancient Egyptians discovered that they could bake bread in the first bread ovens and add yeast to make sourdough bread.

The smell of freshly baked bread brings back fond memories of home and peace. But what's so special about baking bread? Just because people have been baking bread for thousands of years doesn't mean the process is very easy or that anyone can bake bread well. Regular commercial breads contain many artificial ingredients and processed chemicals and can have very low nutritional value. The difference between regular bread and homemade, healthy artisan bread lies in the bread-making process itself and the ingredients used. Therefore, not all breads are the same.

Breaking baked goods is both an art and a science. The challenge in creating beautiful, flavorful bread is combining the two. Bread is typically made using varying amounts of four simple ingredients: flour, water, salt, and yeast, but the simplicity of these ingredients is often complicated by the chemistry of the bread-making process. The best bakers know that making truly high-quality bread is an art, and the secret lies in the careful selection of ingredients.

Tips for making perfect bread:

The most important ingredient in all bread recipes is, of course, flour. The flour you use depends on the type of bread you want to bake. The amount of flour also depends on the type of flour. During kneading, some flours acquire a silky texture, while others swell more during the baking process than others. All-purpose flour is a mixture of hard and soft flours and is ideal for baking yeast breads as well as simple breads and cakes.
Storing utensils like silicone-coated parchment paper and silicone baking molds prevents sticking and saves on cleaning.
Whole-grain flour must be kept refrigerated to prevent it from spoiling. Bread flour is rich in protein and adds volume to bread. Bread flour dough needs to be kneaded much longer than all-purpose flour dough to reach a smooth consistency.
Yeast can be purchased in either active, dry, or compressed form. A new type of fast-fermenting yeast has been developed that ferments bread in half the time it normally takes.
To make sure the yeast is alive, it must be "tested" before being added to the flour mixture. Dissolve the yeast in warm water, and wait until it starts to foam. If it takes too long, add more sugar to speed up the process. If it still doesn't bubble, the yeast is at fault.
Adding eggs to the batter gives it a beautiful golden glow and rich flavor. Add salt and sugar to taste. Add milk to the dough to create a soft, rich crumb and crust. If you want thicker, crumbier, and crunchier bread, use water instead.
Knead at a steady rhythm until the dough is no longer sticky. Shape into a ball. Place it in an oiled bowl and let it rise in a warm place. Once the dough has doubled in size, shape it to your desired shape.
Place the bread in the center of the oven and bake. Periodically remove each loaf and tap the bottom to check for doneness. When you hear a hollow sound, you're done!

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