Bread 101

When making bread there are a number of concepts that are useful to be aware of. This is mostly for my own posterity, because I often use my blog as a means of recording things for my own reference, but in case these concepts are new to you, enjoy.

Basic steps to making bread:

  1. scaling (measuring ingredients)
  2. mixing
  3. fermentation
  4. punching
  5. scaling (measuring dough)
  6. rounding
  7. benching
  8. make-up and panning
  9. proofing
  10. baking
  11. cooling
  12. storing

Lean dough–dough with little or no fat

Rich dough–higher fat, sugar and sometimes egg

Tunneling–Over fermentation causes holes in product called tunnels. It is a desired outcome in some types of bread.

Young dough/under proofing (fermentation)–Under fermented dough, can result in bread that is too heavy.

Old dough/over proofing (fermentation)–Over fermented dough, can result in tunneling or crumbly bread. Can also be used to make new dough, as in sourdough.

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