Cook the Science - Elasticity: The wonder of bread making | Jens Jung & Thomas Michaels

In this second episode of Cook the Science, join Professor Thomas Michaels and renowned Zurich baker Jens Jung as they reveal the fascinating science behind bread making. What are the secrets for making a tasty loaf of bread that is moist in the inside and crusty on the outside? Cook the Science is a public lecture series at the ETH Zurich, where top chefs and scientists explore the scientific secrets of cooking. For more exciting content, visit our website (https://www.ethz.ch/cookthescience) and follow us on Instagram (https://www.instagram.com/cookthescience.ethz). Don't miss this delicious journey into the science of cooking! SUBSCRIBE to get the latest https://www.youtube.com/@CooktheScience?sub_confirmation=1 Thumbnail image by Ornella Cacace Photography, all rights reserved.