10 steps to making bread

Rounding

1) Shaped into smooth balls 2) Helps to stretch outer layer of gluten 3) Produces a more uniform shape in finished product 4) Relaxes dough

Shaping

Dough is shaped into an approximation of the final shape.

Portioning

Dough is weighed or measured to correct size

Scaling

Ingredients are measured in correct ratios.

Baking

What Happens: 1) Oven Spring 2) Middle Baking 2) Late Baking Reactions: 1) Evaporation 2) Vaporization 3) Protein Denaturation 4) Gelatinization 5) Maillard Browning

Cooling

What Happens: 1) Starches realign to form crystalline structure. 2) Moisture levels balance between interior and exterior of bread Reactions: 1) Retrogradation 2) Evaporation

Proofing

What Happens: 1) The Final Rise (Between 80-115 degrees) 2) Dough doubles in size Reactions: 1) Fermentation 2) Gluten Development

Punching it Down

What happens: 1) Redistributed gasses 2) Reactivates yeast cells 3) Balances out temperature 4) Prevents over expansion of gas bubbles Reactions: 1) Fermentation 2) Gluten Development

Mixing & Kneading

What happens: 1) Starch and Protein Hydration 2) Yeast releases CO2 3) Gluten forms 4) Temperature Increases Reactions: 1) Hydration 2) Gluten network begins to form.

Fermentation

What happens: 1) Volume Expansion 2) Glutenin chains become stronger 3) Gas bubbles form and are trapped in gluten network Reactions: 1) Fermentation 2) Gluten Development