Bread making

Production Cinémanima inc. and Armand-Frappier Museum

© Production Cinémanima inc. and Armand-Frappier Museum


To make bread, one starts by mixing flour and water. Yeast is then added to the resulting dough.

Yeast is a microorganism consisting of a single cell. There are different types of yeasts, but the one that is generally used is called Saccharomyces cerevisiae.

The dough is then sent for kneading which is a particular way of folding the dough on itself in order to distribute the cells uniformly in the bread dough.

The dough is then left to rest: this is the incubation period during which the yeasts reproduce in the dough.

During a few automatic steps, the bread is given the desired shape.

It is then placed in bread pans and sent to the ovens for baking.

Yeasts feed on maltose, a sugar that is found in flour. When the yeasts degrade the maltose to feed on it, they liberate alcohol and carbon dioxide. This process is called alcoholic fermentation. The carbon dioxide bubbles push against the dough and this gives it volume and forms visible bubbles in the bread.

During baking, the yeasts are killed and the alcohol is burned, which gives the bread its good taste.

When the bread is cooked and golden brown, it is sliced and individually wrapped.

The fresh bread is finally ready to be delivered to the stores where we can purchase and then savor it.

Bon appétit!

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