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