Every Bread Explained

Every Bread Explained 🍞 From the oldest wild-yeast loaf to the modern factory loaf, this video walks fifteen breads and the science, history, and surprises behind each — sourdough, leavened by wild microbes since ancient Egypt; the baguette, protected by a 1993 French law and named UNESCO heritage; the bagel, boiled before it is ever baked; the pretzel, dipped in caustic lye and twisted like arms in prayer; naan, slapped onto a 900-degree tandoor wall; pita, ballooned into a pocket by steam; focaccia, the Roman ancestor of pizza; pumpernickel, turned near-black by a day-long bake rather than by coloring; the corn tortilla, whose nixtamalization quietly ended pellagra; injera, the spongy Ethiopian bread that is plate and utensil at once; ciabatta, invented only in 1982 to fight the baguette sandwich; brioche, the loaf behind "let them eat cake"; bao, steamed instead of baked; Irish soda bread, raised with no yeast at all; and the industrial sliced loaf, engineered by the Chorleywood process in a matter of hours. Flour and water, bent by heat, time, and whatever makes it rise. Subscribe for more food explained.