Bread making process step by step

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  • Steps in yeast dough production

    • Bread making process writing

  • Bread making process writing
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  • 12 steps of yeast dough production
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    • 12 steps of yeast dough production.

    The Twelve Steps of Bread Baking


    Step 1: Scaling

    All ingredients are measured. We would like to recommend two things for this step:
    1. Measure all wet and dry ingredients by weight.
    2. Use a formula that is expressed in "baker's math" or "baker's percentages." 
    (more about this in a future post)

    This step concludes when all ingredients are accurately measured and lined up in order of use, as well as all tools and equipment are ready for the second step in the bread-making process.

    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, and avoid by that chocking the yeast; to allow the gluten to relax a bit

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