Bread rises in the oven primarily due to yeast fermentation. Yeast consumes sugars in the dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the gluten network, which provides the structure needed for the dough to expand. As the temperature rises in the oven, the gas expands further during a phase called 'oven spring,' resulting in a light and airy bread texture[1][4].
Hydration and kneading also play crucial roles. Proper hydration allows yeast to thrive and promotes gluten development, while kneading strengthens the gluten matrix to better trap gases. Salt enhances gluten structure but can slow yeast activity, helping control the fermentation process for optimal flavor and rise[1][2].
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