EFFECT OF OVER FERMENTATION

 Dough becoes doft and sticky, making it tough to handle

 Structure of protein will collapse
 Less volume of final product ( flat bread )
 Pale crust as no sugar in the dough left out for colouring.

EFFECT OF UNDER FERMENTATION

 Low volume as improper rising of dough

 Dark crust as too much of sugar in the dough which caramalizes and gives dark crust
 Close and Compact crumb texture

KNOCK BACK

After 2/3 time of the Bulk fermentation time ( BFT = Total Fermentation Time ). The
dough is punched back to expell the excess gas out.

REASONS FOR PUNCHING

 Speed of fementation
 To achieve uniform dough temperature
 To condition the gluten
 To bring yeast cells close to the food

DIVIDING AND ROUNDING

 This is the process to divide the dough into desired weights and rounding it to allow
furthur fermentation
 Do not pull the dough always cut it using a knife
 The rounding process is also called as handing up

INTEMEDIATE PROVING

To regain the escaped gas and to regain the gluten pliability, the dough is left for some
more time to ferment.

This also helps in easy shaping of bread

MOULDING AND PANNING

This is the process where the bread is shaped and moulded as required and placed on
trays / tins, and readied for baking.

FINAL PROVING

After the bread is moulded and shaped the bread is allowed to finally ferment once again
to regain the air lost during shaping. This air loss is also called as Bleeding. The
temperature of final proving is 95 - 98 degrees F and the relative humidity should be 80 -
83 %

BAKING

Baking is a process where bread is cooked in an oven and the temperature would vary
depending on the type of the bread and the size of the bread

COOLING

After the baking process the bread should always be given a glaze of fat after
demoulding. Then the demoulded bread should be cooled upside down on cooling racks.

SLICING AND WRAPING

After cooling, the bread has to be sliced. The best time to slice a bread would be after 12
hours of resting. The thickness of white toasting slice of bread would be 10mm and a
Sandwich bread slice would be 14mm. The thickness can vary depending on the usage.