12 Steps in Bread Baking

Scaling/Mise en Place

(Mise-en-Place) - Step 1 - To accurately weigh the quantity of ingredients - Assemble equipment and supplies

Cooling

- Step 11 -Removed from the pans and allowed to cool -Prevents the bread from becoming soggy

Fermentation

- Step 3 - Process in which yeast acts on the sugars and starches in the dough. - Produces CO2 (Carbon Dioxide) and alcohol.

Rounding

- Step 6 - Dough is shaped into smooth round balls - Form a smooth surface on the top of the dough, to prevent loss of Carbon Dioxide

Baking

-Step 10 -Coagulation of the proteins. -To produce oven spring when the gasses are exposed to heat -Formation and browning of the crust.

Storing

-Step 12 -Placing the bread in an appropriate area to prevent staling -Wrapping the bread to prevent staling -Freezing the bread

Mixing

-Step 2 - to combine all ingredients into a smooth, uniform dough - To distribute the yeast evenly throughout the dough - To develop the gluten.

Punching/Folding

-Step 4 - Deflating the dough by expelling the CO2 - Redistributes the yeast and relaxes the gluten. - Equalizes the temperatures in the dough

Dividing/Scaling

-Step 5 -Dividing the dough into pieces of the same weight - Dividing the dough into pieces for the desired product to be made.

MakeUp/Shaping and Panning

-Step 8 -Shaping the dough into the desired product -Placing the dough onto or into a pan to mold it during the baking process.

Proofing

-Step 9 -Fermentation process in a closed environment -Heat and Humidity help the dough to rise and maintain a supple appearance

Bench Resting

Step 7 - Resting the dough on the table (bench) to allow the gluten to rest. -Allow the dough to continue to ferment