Sugar
In small amounts, this is sugar's primary biological role in a yeast dough
Feeding the yeast
Yeast's main role in bread is this.
To rise
The main role of flour in bread is this.
gluten/structure
Acting as the "transportation system" of the dough, this ingredient is required to dissolve the yeast and salt and provide the medium that allows all other ingredients to move and link together.
liquid
After you initially make the dough, you should wait until it does this to continue working with it.
Double in Size
This specific sugar found in milk cannot be eaten by yeast, leaving it available to help the crust brown.
Lactose
This fast-acting yeast can be mixed directly into your dry ingredients without being soaked in water first.
Instant yeast
This quality of gluten allows the dough to "snap back" like a rubber band when you stretch it.
elasticity
Replacing part of the water with this liquid will result in a softer crumb and a richer flavor.
milk
knock it down
Adding too much sugar to a dough will have this surprising effect on the fermentation speed.
Slow it down
This type of dry yeast needs to be "woken up" in warm water (90°F–100°F) before you add it to your flour.
active dry
This type of flour is considered "strong" because it has the most protein, perfect for a high-rising loaf of bread
bread flour
Adding fats like butter or oil to your dough results in this specific texture for the finished bread.
tenderness or softness
Besides flavor and browning, sugar performs this function by keeping the bread from getting dry too fast
retains moisture
This term describes the chemical reaction between sugars and proteins that creates a rich, golden-brown crust.
Maillard reaction
These are the two things yeast produces during fermentation to make the dough rise and give it flavor
carbon dioxide and alcohol
This type of flour needs to be mixed with 50% All purpose flour or it will create a short, heavier loaf.
whole wheat, corn, bran, rye, etc
If a dough is described as "high hydration" (80% or more), it will likely feel this way during mixing
sticky and wet
Salt helps make the gluten strands in your dough do this, which allows them to hold onto gas bubbles better.
strengthen
Besides browning and flavor, sugar performs this textural function by attracting and holding onto water
Moisture retention or tenderizing
To keep your yeast alive, your water should never be hotter than this temperature range, or the yeast will die
115-127
These are the two proteins in flour that link together to form gluten.
glutenin and gliadin
Why does bread made with 100% milk often rise less than bread made with 100% water?
Because the fats and proteins in milk interfere with the gluten network
Besides adding flavor, salt acts as a "referee" by doing this to the yeast so it doesn't eat the sugar too fast.
slowing down or inhibiting fermentation