Introduction
Although people have been making leavened bread for about 5000 years and by now the basic procedures are quite well known, there are many ways in which the novice can go wrong.

Scientific investigations, prompted by the need to make industrial production more efficient, have shown that the chemical and physical reactions involved in breadmaking are highly complex.

These pages explain how to make bread, including advice on how to achieve good results, and give some insight into breadmaking science.

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