In order to come up with the best bread possible, necessary steps are needed. It requires various types of preparation, mixing and cooking. However it also depends on the baker if he will do a little experimentation about it. But what is more important is to follow the basic instructions and consider all the factors that may affect the bread-making process.

A baker must keep in mind certain points that have effects on the bread as a whole in order to understand bread-making better. First factor to be considered would be milling. Milling or in other words called as grinding is a procedure done to produce flour from grains. Flour when mixed with liquid is then made to dough which is kneaded to create the desired bread. The grains are rich in vitamins, proteins, minerals and fiber. Grains are enclosed in a shell and are only removed during the time it's milled. That is why bread are not only nutritious but they are also very delicious.

Another factor to consider is the type of grain that will be milled for a flour. Different grains can produce different flours. It can lead to a different recipe when there is a changed in flour used. Their unique characteristic can develop into delicious bread. The best example is the wheat flour. It has in it a type of protein called gluten. It is the one responsible for the elasticity when the dough is kneaded. That characteristic helps the baker during the bread-making process.

And lastly, the third factor that must be kept in mind is time. Immediately after the milling takes place, the flour gets rancid. Rancidity means becoming offensive smelling and this is due to the vegetable oils released once the grains underwent the process of grinding. Some studies show that the vitamins that were discharged are lost within 3 hours. So this suggests that milling, making flour, kneading the dough and baking the bread must be done within that span of time. To come up with the best result, it must be completed that way.