This time-lapse video captures a baguette as it transforms from dough to bread in a deck oven. The first few minutes of baking are some of the most important for producing a good loaf of bread. This is when oven spring occurs, followed soon after by bubbles trapped within the gluten network expanding and bursting. The starches and proteins set to form the crumb and crust before Maillard reactions brown the crust. A similar process would happen in any oven.