Bun in the oven!

What gives bread it's characteristic fluffy texture? Why does it rise up? Why do you need to prove the dough before baking? What happens during the all important baking step? And most importantly, where does that all important bread smell come from? How do supermarkets make their bakery aisle smell so inviting?

It's bread week here on Chemystified and I shall be having a go at baking my own loaf.

My loaf.
Recipe courtesy of the queen of baking Mary Berry.

Like many who watch the Great British Bake Off will know some of their creations are masterpieces of art. I am a firm believer that cooking is a science and that baking is just chemistry in action that we can enjoy with our eyes as well as our taste buds.

Figgy olive oil and sesame challah
Credit: Sarah R