Why Bread Rises
How yeast turns flour and water into a loaf
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Wren: 27 min · Hollis: 30 min
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The crock on the high shelf
dough, yeast
A very quiet supper
starch, enzyme, fermentation, carbon dioxide
Press, fold, turn
gluten, kneading, proofing
One last big breath
oven spring, crumb, caramelization, Maillard reaction
Six o'clock on Mill Lane
the wind-down