12 Steps of the Baking Process

Step 1: Scaling Ingredients

As reviewed in Chapter 1, all ingredients must be weighed accurately. Small amounts of liquids such as water, milk and eggs may be measured by volume. However, for larger quantities weigh all liquids to receive a more accurate measurement. Before continuing to step 2, secure all baking tools and equipment required for the recipe.

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, 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.