Wheat breadmaking

Turning wheat into bread runs through a fixed sequence: mix and knead to develop gluten, ferment with yeast for gas and flavour, shape, proof for final volume, and bake to set crumb and crust. Every stage carries its controls — mixing builds the protein network, bulk fermentation matures flavour, proofing fixes size, and baking gelatinises starch and develops crust colour. Flour protein quality, water absorption, and fermentation discipline decide volume and texture, and mills and bakeries test them with instruments like the farinograph and extensograph. It remains an ancient craft run as precision engineering, with no-time doughs and frozen-dough systems serving modern bakery schedules.