Hour one: Yeast begins adapting and starts multiplying. Oxygen is consumed. Enzymes naturally present in the flour, such as amylases and proteases, begin breaking down starch and proteins. Yeast also ...

My fiancé's father bakes the most incredible bread. It's soft and supple with an open crumb, lightly chewy texture, and just-crisp-enough crust. But whenever I ask him for the recipe, he gets coy. "Oh ...