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:
- scaling (measuring ingredients)
- scaling (measuring dough)
- make-up and panning
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.