There's nothing cooler in #breadmaking than a robust #ovenspring! #Bread is a living organism essentially. It is a little bit of yeast and a lot of food for the yeast. Like humans, when yeast eats, it produces gas, except this is #carbondioxide. Like with beer, this makes bubbles, but they don't float to the top in the same way. The protein in wheat is #gluten. By kneading bread, you cause these protein strands to interlace, like what happens to your hair when you roll around in your sleep. These netted strands act like the material of a hot-air ballon, and as the #yeast outgasses carbon dioxide, the bread is #lifted. Obviously, it's not enough to float ALL of the bread, but it raised what it can. These gas bubbles are the cells you see inside cut bread, the "crumb". See #KennethJosephson's #TheBreadBook. When you put the bread in the oven, the yeast on the outside dies quickly, and the expansion stops. The reason you cut the outside or "score" bread before baking is because the yeast inside yields to the heat more slowly, thus the bread still grows. That's oven spring. #texture #bread #sourdough #kingarthurflour #rise #foodphotography #breadphotography #sciencelesson #biology #biologyindailylife #isciencedtoday #becausescience #scienceisreal #breadislife #homemade #handmade #eatfresh #learntobake #makeityourself https://www.instagram.com/p/CNDCEOMnoAu/?igshid=o5zvwomaio8n