I just made a piece of bun and it tasted better than I hoped for, so I'm
very encouraged

The bread (or bun) I made consists of flour, sugar, salt, water, olive oil.

I'm not looking for receipes, but rather theories. For example:

how do I make the bread fluffier? more yeast?
how long to wait for the yeast to rise?
do I need to put oil/lard/butter in the bread, what if I don't?
do I have to knead the dough a long time, what if I don't?

If there is an FAQ that covers the above and more, please point me to it.
Thanks.

"peter" > wrote in message
news:%w16h.2063$%U.1902@trndny07...
>I just made a piece of bun and it tasted better than I hoped for, so I'm
>very encouraged
>
> The bread (or bun) I made consists of flour, sugar, salt, water, olive
> oil.
>
> I'm not looking for receipes, but rather theories. For example:
>
> how do I make the bread fluffier? more yeast?
> how long to wait for the yeast to rise?
> do I need to put oil/lard/butter in the bread, what if I don't?
> do I have to knead the dough a long time, what if I don't?
>
> If there is an FAQ that covers the above and more, please point me to it.
> Thanks.
>

Peter, I forgot who first mentioned thefreshloaf.com on this board but, as
a beginner, I really found it helpful. Lesson 1 assumes the reader knows
nothing about baking and takes you by the hand, adding something new in each
lesson.. If you don't know about it, check it out.
http://www.thefreshloaf.com/lessons/yourfirstloaf

"Frank103" > wrote in message
...
>
> Peter, I forgot who first mentioned thefreshloaf.com on this board but,
> as a beginner, I really found it helpful. Lesson 1 assumes the reader
> knows nothing about baking and takes you by the hand, adding something new
> in each lesson.. If you don't know about it, check it out.
> http://www.thefreshloaf.com/lessons/yourfirstloaf

Very good reading. Thanks.