Flour, typically derived from wheat, is the foundational ingredient for bread.

Yeast, a type of fungus, consumes sugars in the dough and releases carbon dioxide, causing the dough to rise.

Kneading helps develop gluten, a protein network that gives bread its structure and elasticity.

Baguettes, a French bread variety, are known for their crispy crust and chewy texture.

Whole wheat bread retains the bran and germ of the wheat kernel, resulting in higher nutritional value compared to white bread.

Wheat bread is a popular choice for sandwiches due to its mild flavor and versatility.

Baking is the process of cooking bread in an oven, typically at high temperatures.

Salt is added to bread dough to enhance its flavor and aroma, as well as to control the activity of yeast.

Scoring the top of bread dough allows steam to escape during baking, resulting in a more evenly baked loaf.

Sourdough bread is characterized by its tangy flavor, which is a result of the fermentation process involving wild yeast and bacteria.

Flour is the primary ingredient used in making pita bread, along with water, yeast, and salt.

French bread is often used for making croutons due to its crispy texture and ability to hold flavor well.

Toasting is the process of browning bread by exposing it to heat, typically in a toaster or on a grill.

French bread is often used for making garlic bread due to its long, thin shape and ability to absorb flavors well.