Midterm - 12 steps of making bread

step 7 - Resting or Benching

20-30 minutes to relax the gluten

step 12 - Storage

Do not store in refrigerator - store sealed from air or in freezer.

step 3 - Bulk or Primary Fermentation

Dough is allowed for ferment - yeast acts on the sugar and starches and produces carbon dioxide and alcohol.

step 10 - Baking

dough is baked - sometime dough is scored to allow for expansion without bursting.

step 5 - Dividing and Scaling

dough is divided or scaled into desired individual portions

step 8 - Shaping and Panning

dough is formed into final shape and place in the pan or mold that it will be baked in.

step 9 - Proofing or Final Fermentation

dough is placed in a temperature and humidity controlled place to allow bread to rise to desired volume before baking - rise should be 80-85% of overall volume

step 4 - Folding

expel some gas, allow gluten to relax, equalize the temperature of the dough, and redistribute nutrients for continued yeast growth

step 2 - Mixing

ingredients are mixed into a smooth, uniform dough; yeast and other ingredients are evenly distributed through the dough, gluten is developed, and fermentation is started

step 11 - Cooling

loaves are cooled on racks that allow air circulation to keep crusts from getting soggy. Should be cooled at least 2 hours to allow crumb structure to stabilize and develop full flavor

step 1 - Scaling

measure all wet and dry ingredients by weight using baker's percentages, line up in order of use and have all tools and equipment ready for use

step 6 - Pre-shaping or Rounding

portioned dough is loosely shaped into smooth round balls.Helps stretch the gluten on the outside of the dough and forms a skin to help retain some of the gas.