Pro Tip: The insights shared in the book “Bread Facts” serve as a reminder that successful fermentation is not achieved through shortcuts but by understanding and respecting dough’s natural processes.

In 1920, the book “Bread Facts” documented the science and artistry of fermentation, emphasizing that successful breadmaking requires a harmonious balance of time, temperature and ingredient quality. It describes fermentation as both an art and a science, capable of transforming flour and water into a nourishing, flavorful and easily digestible staple.

With the rapid industrialization of baking, many foundational fermentation techniques have been overlooked or simplified. The insights from “Bread Facts” remain highly relevant today, offering valuable lessons that can still be applied to modern baking. By revisiting these traditional methods, bakers can craft superior bread with enhanced flavor, structure and digestibility.

The role of fermentation in bread-making

Fermentation is a natural process where yeast and bacteria interact with starches and proteins in dough, producing gases, acids and enzymes. These reactions contribute to:

Gluten development: Strengthening the structural network that allows dough to trap gases and rise properly.

Flavor enhancement: Fermentation by-products such as lactic acid and alcohol create the rich, complex flavors found in well-fermented bread.

Extended shelf life: Natural acids formed during fermentation inhibit spoilage and mold growth, preserving freshness.

Process improvement: Proper fermentation helps condition the dough, making it easier to handle and improving consistency in industrial production.

Applying “Bread Facts” to modern baking

The principles outlined in “Bread Facts” remain crucial for achieving optimal fermentation today. Key takeaways include:

Proper moisture and absorption

Dough should contain enough water to support yeast activity and gluten development.

Insufficient hydration can lead to poor fermentation, resulting in low volume and dense texture.

Controlled temperature

The ideal dough temperature for fermentation ranges between 79°F and 84°F to maximize yeast efficiency.

Temperatures above 95°F can overstimulate bacterial activity, leading to undesirable flavors and textures.

1.pngSource: Ward Baking Co.

Adequate proofing

Dough must be allowed to proof long enough to aerate and expand but not so long that gluten weakens and collapses.

Proper proofing results in a fine, even crumb structure and excellent oven spring.

Steps to achieving optimal fermentation

Bakers can integrate these timeless principles into modern processes by following these steps:

Select quality ingredients

Choose high-quality flour with appropriate protein content for gluten development.

Ensure yeast is fresh and active; stale yeast weakens fermentation.

Mix dough properly

Develop gluten to the right extent during mixing — overmixing damages gluten, while undermixing leaves it weak.

Hydrate flour adequately to create a cohesive, elastic dough.

Control temperature

Adjust water temperature and regulate the ambient environment to maintain optimal dough temperature.

Monitor conditions during fermentation and proofing to prevent fluctuations that impact dough health.

Adjust fermentation time

Base fermentation time on dough characteristics, yeast strength and the desired flavor profile.

Use slow, extended fermentation for complex flavors (as in sourdough) or shorter fermentation for milder-tasting breads.

Monitor dough development

Observe dough elasticity, gas retention and aroma throughout fermentation.

Perform simple tests, such as pressing a finger into the dough, to determine readiness for scaling and shaping.

Proof with care

Allow shaped dough to proof in a warm, humid environment to prevent drying and crusting.

Avoid overproofing, which weakens gluten structure and reduces oven spring.

Honoring tradition in modern baking

The insights from “Bread Facts” serve as a powerful reminder that successful fermentation is not achieved through shortcuts but by understanding and respecting the dough’s natural processes.

By reviving these traditional principles and integrating them into modern baking practices, bakers can create bread that is not only delicious but also deeply connected to centuries of craftsmanship.

Embracing fermentation as an art form allows us to honor the legacy of past generations while improving the quality and digestibility of bread for future consumers.

The mastery of fermentation remains as relevant today as it was a century ago, ensuring that the “staff of life” continues to nourish and delight for years to come.

Richard Charpentier is a classically trained French baker, CMB, holds a degree in baking science from Kansas State University, and is owner and chief executive officer of Baking Innovation. Connect with him on LinkedIn.