12 Steps to Bread Production / DOUGH MAKING

STEP 1: SCALING INGREDIENTS

Scaling, otherwise known as measuring, means portioning your ingredients in the quantities required by a
recipe. I recommend weighing ingredients when baking, it really is the most precise way. Always use
a digital metric scale for the best precision when baking.

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Scaling Ingredients – Step 1 of 12 Steps of Bread Baking
STEP 2: MIXING
Mixing incorporates all ingredients into one mass. This distributes the dry ingredients equally amongst each
other and serves to mix the liquid with the dry to hydrate the flour as well as the other ingredients. The
result is a uniform mass of ragged or rough dough. Next, the dough begins to smooth as a result of gluten
development from additional mixing, kneading or folding. Finally, the dough pulls away from the edges of a
mixing bowl, or tightens as you hand knead, forming a smooth, elastic dough. When using the no knead
method, subsequent folds serve the same purpose, resulting in a pliable, stretchable dough that holds the
shape of a ball.

USING AN ELECTRIC MIXER MAKES KNEADING EASY!

CLICK to See Mixers
Hint: A rule of thumb for mixing is that the longer the mix, the shorter the fermentation. The shorter the mix,
the longer the fermentation. Enriched doughs (with eggs, oil or butter, sugar, etc.) can withstand
long mechanical mixes to develop gluten structure. Want to learn more about enriched doughs? Check out
this post on Sweet Enriched Dough. Straight doughs (flour, water, salt, yeast/sourdough) benefit from a
shorter mix, hand folding, and longer fermentation to develop gluten structure and flavor.
STEP 3: BULK FERMENTATION (FIRST RISE)
Fermentation is the yeast going to work on the sugar in the dough. Yeast is a live and active culture. It
feeds on sugar and multiplies. There is sugar in flour and the yeast are hungry for it! Yeast love this warm,
cozy, food-filled environment. As it feeds on the sugars, it creates an enzyme that turns sugar into carbon
dioxide; those bubbles that give bread its loftiness (rise). The carbon dioxide bubbles stretch the developing
gluten for structure.
For enriched doughs that went through a longer mixing period, the bulk fermentation process will be quite
quick, sometimes as short as 30 minutes or as long as 2 hours, depending on the recipe and temperature.
Straight doughs will take over 3 hours to develop and can continue for 8 hours or longer depending on the
yeast development and the environment.
Dough, regardless of the type, will double or even triple as it ferments. Follow the directions in the particular
recipe to know when to move on to folding.

STEP 4: FOLDING

Folding the Dough – Step 4 of 12 Steps of Bread Baking

After the dough has doubled, you fold the dough, sometimes called “punching” the dough down – but
punching itself does not complete the process. Punching releases some of the carbon dioxide gas then
folding develops gluten structure. First deflate the dough then pull the sides of the dough up and over itself
into the center. After folding, gently flip the dough so it rests on the folds, leaving a smooth surface face up
(see photo in Step 5).
STEP 5: DIVIDING

Dividing the Dough – Step 5 of 12 Steps of Bread Baking

This step serves to scale or portion the dough into the weights or sizes you want, which ultimately allows
makeup and panning. Handle the dough gently not to damage the gluten and carbon dioxide structure that
has developed during bulk fermentation. Flour the top of the dough where you want to cut, and use a bench
scraper or knife to gently push through the dough, do not saw.
STEP 6: PRE-SHAPING OR ROUNDING
This step loosely forms the portioned dough into a shape that closely resembles the final form (i.e. round
for a boule, or long and narrow for a baton or baguette). Treat dough gently at this step so as not to lose
too much of the structure. Form dough loosely into the desired shape leaving the cut side down. The
topside should result in a relatively smooth, stretched skin serving to hold in the developing gas.
STEP 7: RESTING

During this step, you will cover the loosely shaped dough with
a cotton kitchen towel or plastic wrap and allow it to relax or rest on the countertop for 10-20 minutes. This
relaxes the gluten in preparation for final forming in the next step.
STEP 8: MAKEUP AND PANNING
Shaping a Dough Ball
After resting, form the dough into the desired final shape. If making up a solid shape, simply tighten the
dough round, baton, baguette, etc. by dragging the dough over the counter and turning it in a circular
motion for a round. This takes some practice to get it into a shape that you desire, but once you have the
hang of the friction, turn and drag, you will find a rhythm here.
Ensure your shape is taut with a tight skin on the exterior. If the dough recipe you are making requires a
tight crumb (as most enriched doughs do, like brioche, challah, cinnamon rolls, etc.), you will flatten, roll, or
braid the dough into the desired shape. If you desire a looser crumb with large open holes like artisan
loaves, handle the dough gently here to create simple round or oval shapes creating a tight skin but not
expressing too much gas. Place the shaped dough on or in the pan where it will bake or in a banneton, if
using. If using a baking stone, leave dough to rise on a floured countertop.

USING A BANNETON MAKES PROOFING EASY!

STEP 9: PROOFING (SECOND RISE)

Proofing – Step 9 of 12 Steps of Bread Baking

In the next step, you proof the dough for the second (and final) rise. Cover the dough with a floured cotton
kitchen towel, sprayed plastic bag or plastic wrap. This final fermentation creates gas that will expand in the
oven and create the final baked crumb structure. Dough generally will need to double in size. This can take
30 minutes – 1 hour on average for enriched doughs. If you leavened your artisan dough that with yeast,
proofing will take 45 minutes to 1.5 hours, depending on the amount of yeast used in the recipe. Sourdough
may take longer as the natural yeast develops slower, 1 to 2 hours.
 KNOWLEDGE TAKES PRACTICE
This step takes some practice. If the dough looks doubled in size and passes the “poke” test, it likely is
ready to go into the oven. Perform this test by poking the dough to check if your dough has risen enough; if
the indent springs back quickly, it is not yet ready to be baked. If the indent springs back slowly, it is ready
to be baked. If the indent does not spring back at all, it is over-proofed.
STEP 10: BAKING
Once your proofed loaves or rolls are ready for the oven, carefully remove the kitchen towel or plastic
covering. At this point, you can prepare the dough for baking in the following ways:
PREPARATION FOR BAKING

1. Egg wash – Enriched doughs benefit from an egg wash to create shiny tops or adhere seeds. Egg
wash is not used on artisan style loaves. Whole eggs with a splash of water create the glossiest
surface. Egg whites with a splash of water create a more matte finish.
2. Water Spritz – Using a fine mist sprayer, mist the dough with a light coating of water to help
replicate the action of a steam oven at home. Dampening the dough in this way prevents a too
hard and thick crust.
3. Scoring – Normally reserved for artisan breads that will be baked at high temperature on a stone,
in a Dutch oven or on a baking sheet. Scoring means creating cuts on the top of the bread to allow
steam to expand and escape during baking thus preventing the bread from tearing. If using a dutch
oven, the loaves do not need to be scored unless you prefer to have an artistic top rather than the
natural crown.
4. Brush with Butter – Sandwich breads go great with a melted butter wash. Using a pastry brush,
simply brush melted butter on the top of the loaf and then score down the center.

TRANSFER PROOFED DOUGH TO THE OVEN

Preheat oven to the temperature indicated in the recipe. Hearth breads baked on a stone or sheet pan plus
artisan loaves baked in a Dutch oven can take higher temperatures, 425 F degrees plus. Bake enriched
doughs (like sandwich breads) at lower temperatures, 350- 400 F degrees. Load the oven carefully to
prevent burning yourself! Slide doughs off the countertop with a peel or a flat cookie sheet, and gently slide
them onto the baking stone or in a preheated Dutch oven. If you proofed the bread on a metal baking
sheet, place this directly into the oven. Or, if using a banneton, gently tip the proofed loaf into a preheated
Dutch oven or baking stone.
If you desire a steam-assisted bake, set a metal pan of hot water on the lower rack of the oven. Use steam
to keep the crust of the loaves from getting too hard allowing for expansion and browning. It is normal to
place loaves on the middle rack for baking to prevent the bottoms from burning. Alternatively, you can place
a second pan under your pan half way through baking to prevent the bottom from scorching.
Focaccia baked to a golden brown then placed on a cooling rack.
WHEN IS BREAD DONE BAKING?
Bread is done baking when it registers the temperature on a kitchen thermometer indicated in the recipe. If
you do not know the correct temperature, go by sight and sound. Bread will be browned nicely on the top
and sound hollow when thumped. Enriched doughs, or airier loaves like the focaccia pictured (right) bake to
a golden-brown color while the artisan loaves that do not have added sugar, can go to a very dark brown
depending on personal taste (see photo of sourdough batons at top of post). The darker the crust, the more
the flavor.
STEP 11: COOLING
Remove loaves from the oven being careful not to burn yourself. Place pans on a heat proof surface and
remove the baked item immediately. Place your loaves on a cooling rack so air can flow on all sides. Allow
bread to cool 15-30 minutes before attempting to cut. The steam inside will be hot and the crumb too tender
to cut right out of the oven. Thick crusted loaves, like an artisan loaf, will crackle as they cool on the
counter, so satisfying to hear that symphony of crackle!
STEP 12: STORING
Bread is best eaten the same day it is made. If you must store breads, do so at room temperature. Never in
the refrigerator, which causes staling. Artisan loaves with crisp crusts that have not been cut can be stored
in the open air overnight. Once cut, store crisp-crusted loaves with cut side down on a cutting board for 24-
hours. For enriched doughs, once completely cooled, wrap them in an airtight bag. After 24-hours, slice the
loaf, place in a freezer proof bag and freeze. Loaves that have not been cut can be frozen whole.
To reheat frozen loaves, follow these steps:

1. Unwrap frozen loaf of bread.

2. Unthaw frozen whole loaf of bread at room temperature.
3. Preheat oven to 375F (190C) degrees.
4. Place unthawed loaf of bread on a sheet pan.
5. Place in the preheated oven for 10 minutes or until warmed through.
 6. If you are concerned about the top browning too much then loosely place a piece of aluminum foil
over the loaf of bread.

Do not place warm breads into plastic bags as moisture will condense and ruin the bread. Likewise, artisan
loaves with thick crusts should not be stored in plastic as the bread will lose it’s crispness and become
leathery. Hint: Sliced artisan loaves and put slices in the toaster to refresh the bread.