A little bit of science helped us understand how the miracle occurs when one mixes flour, water and yeast together. When kneading begins, the gluten in the flour is strengthened, producing sugars on which the yeast feeds. As a by-product of this process, carbon dioxide (among other things) is released and trapped in between the strands of gluten and causes the bread to rise.
When making bread at home it is not necessary to get bogged down with the meticulous details of temperature gauges, pH levels and digital measurements required for commercial bakeries. It is more important to get to know the character of your bread. We do not fuss over our bread – of course we respect it, but its beauty lies in its simplicity and in the accessible approach to how we make it. The result is that no batch, nor indeed loaf, of bread is the same, which we prefer as it gives it a unique quality.