Uploaded June 2020 | Updated September 2026, 3 weeks ago
So today I want to go over the science of how to make bread. In this video I want to bake a loaf and explain the steps of what is going on, something that wasn’t entirely clear to me when I started getting into baking. I knew there was a lot going on but, the process is waaaaay more complicated than I ever imagined. I want to cover topics like why do we use bread flour, and what’s the difference between it and all purpose flour. What causes the loaf to stop expanding, what is the importance of gluten, protein, and starch. What is glutelin and gliadin. What is the importance of scoring, kneading, levain’s and autolyses? How does dough hydration play a role, what is gelatinization? I hope you guys enjoy this lengthy deep dive video.
I want to say I am not an expert baker, and you will see this over and over, this video is meant to explain what exactly is going on in bread baking. To give some structure to this video I will be following the basic sourdough recipe and timetable from the wonderful website the perfect loaf. He really has the best guides on his website if you want a consistently good loaf of sourdough bread.
Perfect Loaf Guide used in this video:
theperfectloaf.com/beginners-sourdough-bread
Kneading
youtube.com/watch?v=Qzx7dxuvaCo
youtube.com/watch?v=SU996yiaTng
Shaping:
youtube.com/watch?v=3ulRgtmp1qw
youtube.com/watch?v=fFXp-StcueY
Scoring:
youtube.com/watch?v=bVLZXr8xO3c
youtube.com/watch?v=C14HT1YanCI
Yeast Image:
en.wikipedia.org/wiki/Saccharomyces_cerevisiae#/media/File:20100911_232323_Yeast_Live.jpg
SEM Image:
researchgate.net/figure/Scanning-electron-microscopy-SEM-of-A-bicontinuous-gluten-and-starch-matrix-of_fig1_237549774
So today I want to go over the science of how to make bread. In this video I want to bake a loaf and explain the steps of what is going on, something that wasn’t entirely clear to me when I started getting into baking. I knew there was a lot going on but, the process is waaaaay more complicated than I ever imagined. I want to cover topics like why do we use bread flour, and what’s the difference between it and all purpose flour. What causes the loaf to stop expanding, what is the importance of gluten, protein, and starch. What is glutelin and gliadin. What is the importance of scoring, kneading, levain’s and autolyses? How does dough hydration play a role, what is gelatinization? I hope you guys enjoy this lengthy deep dive video.
I want to say I am not an expert baker, and you will see this over and over, this video is meant to explain what exactly is going on in bread baking. To give some structure to this video I will be following the basic sourdough recipe and timetable from the wonderful website the perfect loaf. He really has the best guides on his website if you want a consistently good loaf of sourdough bread.
Perfect Loaf Guide used in this video:
theperfectloaf.com/beginners-sourdough-bread
Kneading
youtube.com/watch?v=Qzx7dxuvaCo
youtube.com/watch?v=SU996yiaTng
Shaping:
youtube.com/watch?v=3ulRgtmp1qw
youtube.com/watch?v=fFXp-StcueY
Scoring:
youtube.com/watch?v=bVLZXr8xO3c
youtube.com/watch?v=C14HT1YanCI
Yeast Image:
en.wikipedia.org/wiki/Saccharomyces_cerevisiae#/media/File:20100911_232323_Yeast_Live.jpg
SEM Image:
researchgate.net/figure/Scanning-electron-microscopy-SEM-of-A-bicontinuous-gluten-and-starch-matrix-of_fig1_237549774
