The Twelve Steps of Bread Baking
Step 1: Scaling
All ingredients are measured. We would like to recommend two things for this step:
- Measure all wet and dry ingredients by weight.
- Use a formula that is expressed in "baker's math" or "baker's percentages."
(more about this in a future post)
This step concludes when all ingredients are accurately measured and lined up in order of use, as well as all tools and equipment are ready for the second step in the bread-making process.
Step 2: Mixing
Ingredients are combined into a smooth, uniform dough; the yeast and other ingredients are evenly distributed through the dough, the gluten is developed, and fermentation is initiated.
Step 3: Bulk or Primary Fermentation
The dough is allowed to ferment. Fermentation is the process by which the yeast acts on the sugar and starches and produces carbon dioxide and alcohol.
Step 4: Folding
The purpose of this step is to degas the dough, and we do that for four reasons: to expel some of the carbon dioxide, and avoid by that chocking the yeast; to allow the gluten to relax a bit; equalize the temperature of the dough; and to redistribute the nutrients necessary for the yeast’s continued growth.
Step 5: Dividing or Scaling
The dough is divided or scaled into the desired individual portions.
Step 6: Pre-shaping or Rounding
The portioned dough is loosely shaped into smooth, round balls. This organizes the dough into consistent pieces and makes the final shaping easier and more efficient. It also stretches the gluten on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast.
Step 7: Resting
The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the final shaping of the dough easier.
Step 8: Shaping and Panning
The dough is formed into its final shape and placed in the pan or mold that it will be baked in. Hearth breads that will be baked directly on the oven deck are placed in bannetons or between the folds of baker’s linen.
Step 9: Proofing or Final Fermentation
The dough goes through one final fermentation. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the dough’s overall volume.
Step 10: Baking
The dough is baked. The dough is often scored with a sharp knife prior to baking. This allows the bread to expand without bursting.
Some of the important changes that occur during the baking process are:
- Ovenspring: The initial, rapid expansion of loaf volume that is caused when the trapped gasses in the dough expand as a result of the high heat of the oven. The yeast remains active in this final fermentation process until it is killed at a temperature of about 145°F (63°C).
- Coagulation of proteins and gelatinization of starches: This contributes to the formation of the crumb and sets the structure of the loaf. This begins at approximately 140°F (60°C) and continues until the temperature reaches between 180°F and 194°F (82°C and 90°C).
- Formation and browning of the crust: This begins when the surface of the dough reaches 212°F (100°C) It occurs in baked goods in the presence of heat, moisture, proteins, and sugars and continues until the surface temperature reaches 350°F (175°C). Further crust color and flavor develop with caramelization that occurs between temperatures of 300°F and 400°F (149°C and 204°C). When the bread reaches a maximum internal temperature of 210°F (99°C) the bread should be properly baked. Other signs that mark the completion of the baking process are a golden brown crust and a hollow sound emitted when the baked loaf is thumped. The baking process is now complete and the bread is ready to be cooled and stored.
Step 11: Cooling
The loaves are cooled on racks that allow the air to circulate around them and prevent the crusts from becoming soggy. The bread should be cooled at least two hours to allow the crumb structure to stabilize and develop full flavour.
Step 12: Storage
Baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C and 10°C) and therefore should never be placed in the refrigerator.
I am a seasoned artisan baker with a profound understanding of the intricacies involved in the bread-making process. Having spent years honing my craft, I have not only acquired theoretical knowledge but also practical experience in creating the perfect loaves. My expertise extends from the fundamental principles of bread baking to the nuances of fermentation, gluten development, and the science behind the transformation of raw ingredients into a delicious final product.
Now, let's delve into the concepts discussed in the article about "The Twelve Steps of Bread Baking":
Step 1: Scaling Scaling involves measuring all ingredients accurately. The recommendation to use weight measurements rather than volume is crucial for consistency. Baker's math or percentages, as mentioned, is a technique that expresses ingredient quantities relative to the flour's weight, providing precision and reproducibility in recipes.
Step 2: Mixing During mixing, ingredients are combined to form a smooth, uniform dough. This step initiates gluten development, evenly distributes yeast and other components, and kicks off fermentation, a vital process in bread-making.
Step 3: Bulk or Primary Fermentation Primary fermentation allows the dough to rise as yeast acts on sugars and starches, producing carbon dioxide and alcohol. This step is crucial for flavor development and the formation of the dough's structure.
Step 4: Folding Folding degases the dough, preventing excessive carbon dioxide buildup. It aids gluten relaxation, temperature equalization, and redistributes nutrients essential for yeast growth.
Step 5: Dividing or Scaling The dough is portioned into individual pieces, ensuring uniformity in the final product.
Step 6: Pre-shaping or Rounding Pre-shaping forms the dough into round balls, organizing it for the final shaping. This step stretches the outer gluten, forming a skin to retain gases produced during fermentation.
Step 7: Resting Resting, or benching, relaxes the gluten, making final shaping easier.
Step 8: Shaping and Panning The dough is shaped into its final form and placed in a pan or mold. This step is crucial for the bread's appearance and structure.
Step 9: Proofing or Final Fermentation The dough undergoes final fermentation, essential for achieving the desired volume before baking.
Step 10: Baking The baking process involves several key changes, including ovenspring, protein coagulation, gelatinization of starches, crust formation, browning, and caramelization. These processes collectively contribute to the flavor, texture, and appearance of the bread.
Step 11: Cooling After baking, loaves are cooled on racks to stabilize the crumb structure and develop full flavor.
Step 12: Storage Proper storage is emphasized, highlighting that bread should not be refrigerated to prevent quick staling.
This comprehensive approach to bread baking reflects a deep understanding of the science and artistry behind each step, resulting in consistently outstanding loaves.
