Weighing out ingredients is the first step to any successful bake.And I should stress the word weighing. You might be used to measuring ingredients...
The Steps of Baking
Step Number 2 – Autolyse
Autolysation is (if taken) the second step of baking. The process involves mixing all the flour and water of a dough recipe and leaving it to...
Step Number 3 – Mixing
Mixing in the simplest term is the even distribution of ingredients throughout the dough. But of course, it is more complex than that. The first...
Step Number 4 – Bulk Fermentation
As soon as you stop kneading your dough fermentation begins. There are several leavening agents that can be used to ferment dough. From a leaven...
Step Number 5 – Folding
Folding is a step taken for most types of dough. It can achieve various results that may be beneficial. At the least it will degas the dough which...
Step Number 6 – Dividing
Dividing the dough marks the end of bulk fermentation. It is as simple as it sounds. But there are a few things to consider. First of all, you would...
Step Number 7 – Preshaping
After the dividing step comes the preshaping. Once the dough has been divided it needs to be preshaped to change the random sized pieces into more...
Step Number 8 – Bench Rest
After the preshaping step comes the bench rest.This is exactly what it sounds like. We are resting the dough on the work bench. A passive step that...
Step Number 9 – Final Shaping
After the bench rest comes the final shaping. This is the step that determines the shape of your bread.Be it baguettes, round loaves, oblong ones,...
Step Number 10 – Final Fermentation
After the final shaping comes the final fermentation (final proofing) step.Unless the dough is retarded in the fridge this step will be mainly for...
Step Number 11 – Scoring
After the final fermentation comes scoring.Some breads like pizza, ciabatta, braided loaves, bagels and bialys or focaccia and flat breads are baked...
Step Number 12 – Baking
Right after scoring comes baking. We have been working towards this step for a while and considerable effort has gone into every step before...
Step Number 13 – Cooling
A simple as cooling down may sound, it is just as important as all the other steps.Technically the bread begins to go stale as soon as it comes out...
Step Number 14 – Storage
The best storage place for bread is inside your belly 🙂 But to be honest a good old bread bin does the job well.Cooling down completely and...
The Steps Of Bread Baking
Every step of the baking process is important and will affect the result. Understanding each of the steps and performing them correctly will...