The first step in bread making: mixing the dough

The first step in bread making: mixing the dough.

Mixing the dough is kneading. In the whole bread making process, the mixing of dough is the most basic step, and the second most important to determine the success or failure of bread making. See the previous post for details: How to Knead Bread Dough.

Second step: basic fermentation

Fermentation is the first key point in determining the success or failure of the bread. During basic fermentation, the gluten is fully oxidized, which makes the dough stretch better. The basic fermentation will have a great impact on the texture, softness and already shape. For details, see the previous post: Bread Fermentation That Matters.

The third step: deflating, dividing, and rounding the dough

If there are a lot of big air bubbles in the fermented dough, you need to gently press them out with your hands to deflate the dough. This step can be omitted in some cases where the dough has fermented evenly. Dividing is the process of splitting a large dough into smaller portions according to the recipe. Usually the standard size of a small bread is 60 grams, but it can be divided into 50 grams or 40 grams. The dough cannot be formed immediately after dividing, but must be rolled, also called rounding, to form a smooth skin on the outside of the dough, which helps to retain new gases and make the dough expand again. Rounding each small dough also helps to prevent the surface of the dough from sticking together when forming, resulting in a smooth crust and a more uniform internal organization of the finished bread. Use no dry flour if possible to avoid large voids inside the loaf, and use even and rapid pressure when rolling.

Step 4: Intermediate fermentation

Some recipes also call this intermediate fermentation, but it's actually a very short period of time, about ten minutes. This process is not to wait for the dough to rise, but rather to allow the dough to regain its softness and elasticity after it has been divided and rolled out so that it can be easily shaped for the next step, so it is more aptly called relaxation. Note that the dough can be left at room temperature, but it should be covered with a damp towel to prevent the dough from drying out and forming a crust on the surface.

Step 5: Shaping

Shaping, also known as molding, is the process of taking the dough that has been loosened in the middle and forming it into the desired shape. Round and olive shapes are the most common. More complex shaping techniques are available, but beginners will need to practice a bit more, as shaping is closely related to the first few steps.

Step 6: Final fermentation

The final fermentation is also known as the second fermentation (counting the center slack as not fermented), or the third fermentation (counting the center slack as the second fermentation). Arrange the dough on a baking sheet and let it rise in a warm, moist place until it is 1.5-1.8 times its original size. The ideal temperature for final fermentation is about 35 degrees with 75% humidity. The time is about 30-45 minutes.

Step 7: Final Fermentation

The average baking temperature for small breads is about 180 degrees Celsius, 10-15 minutes in the upper middle of the oven. For large breads like toast, the baking temperature is about 170-180 degrees, and put it in the middle layer of the oven for about 40 minutes. For shortbread, bake at about 210 degrees F. Place in the upper center of the oven and bake for about 15 minutes. Bake the crusty bread at 220 degrees for 20-30 minutes in the middle of the oven. Refer to the recipe for specific times and temperatures.