Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

The primary ingredients in a basic bread dough are flour, water, yeast, and salt because they create the essential structure and fermentation needed for bread making.

Flour provides the gluten, which is crucial for the elasticity and strength of the dough. Water is necessary to hydrate the flour, allowing gluten proteins to develop and creating a cohesive dough. Yeast is a leavening agent that ferments the sugars in the flour, producing carbon dioxide gas that causes the dough to rise. Salt plays a vital role in regulating the fermentation process and enhancing the flavor of the bread. Together, these ingredients form a foundational recipe that can be modified with additional ingredients for different types of bread, but they remain the core components in traditional bread-making.

The other choices contain useful ingredients for various other recipes, but they do not represent the fundamental elements needed to create a basic bread dough.