The lesson summarises the process of bread-making, focusing on key steps like fermentation and kneading. Students learn how yeast ferments sugar to produce carbon dioxide and alcohol, contributing to proofing, where the dough rises, and how punching the dough releases gas, which is crucial for the texture. The instruction highlights the importance of kneading to break down yeast cell chains for an even texture, emphasizing different results between homemade and industrial bread-making due to variations in techniques and temperature used.