1

Mixing the dough

Dough mixing is kneading. The mixing of the dough is the most basic step in the entire bread making process and the second most important thing that determines the success or failure of bread making.

2

Basic fermentation

Refermentation is the first key point in determining the success or failure of the bread. During basic fermentation, the gluten is fully oxidized, which results in a better extension of the dough. The basic fermentation will have a great impact on the texture, softness, and shape.

3

Scheduling, dividing and rounding of dough

If there are big air bubbles in the fermented dough, you need to gently press these bubbles out with your hands known as venting. This step can be omitted if the dough is evenly fermented. Divide the dough into smaller portions according to the recipe, usually the standard size of a small bread is 60 grams, can also be divided into 50g or 40g one. The dough cannot be molded immediately after dividing, but must be rolled out, also called rounding, to form a smooth skin on the outside of the dough, which is conducive to retaining new gases and allowing the dough to 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. Whenever possible, no dry flour should be used to avoid large voids inside the loaf, and the dough should be rolled evenly and quickly.

4

Relaxing in the middle

Some recipes also call it intermediate fermentation, but it's actually a very short process, about ten minutes. This process is not so much about waiting for the dough to rise as it is about restoring the softness and elasticity of the dough after it has been divided and rolled out so that it can be easily shaped for the next stage of the molding process, which is why it is more aptly referred to as relaxation. You can leave the dough at room temperature, but cover it with a damp towel to prevent the dough from drying out and forming a crust on the surface.

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 more common shapes. More complex shaping techniques are also available, but beginners will need to learn more about them, as the shaping is closely related to the first few steps.

6

Final fermentation

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

7

Baking

The average baking temperature for small breads is about 180 degrees Celsius, and they should be baked on the upper middle shelf of the oven for 10-15 minutes. Large toasted breads should be baked at about 170-180 degrees Celsius and placed in the middle of the oven for about 40 minutes. For shortbread, bake at about 210 degrees F. Bake in the upper center of the oven for 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.