12 Steps to Bread Baking
1. Scaling – measure all ingredients accurately and have all
equipment ready to use.
2. Mixing – mix ingredients according to recipe. Kneading/ gluten
development – Dough is finished when it is elastic and reaches
the “clean up” stage, where the bowl is clean, and the dough is
climbing up the hook.
3. 1st proofing – let dough rise until double in size. When dough
is pressed it should not rebound; you should leave a dent with
4. Punching down – punching the dough to release the air and
redistribute the ingredients.
5. Scaling – cutting the dough and weighing it for final product.
For example: making loaves you would scale into 16oz pieces,
for dinner rolls 3-pound pieces.
6. Rounding – shaping dough into smooth round pieces in
preparation for bench resting. Pieces should be large enough
for a loaf or a at least a dozen rolls.
7. Bench resting – letting dough rest, and gluten relax before
cutting and/or shaping. Dough should be covered with clean
damp towels to prevent it from forming a dry crust.
8. Make up and panning – cut dough into even sized pieces for
rolls or shape into loaves.
9. Washing – coat shaped dough with desired wash.
10. 2nd proofing – proof dough until almost double in size. When
dough is pressed, it should rebound slightly. Be careful not to
over proof at this stage. Over proofed dough will have a crusty
texture, a strong yeasty smell and deflate when pressed.
11. Baking – bake dough until it feels light for its size and is the
12. Cool and store.
Get the Basic bread Dough recipe here: https://seafarerscookbook.com/how-to-make-basic-white-bread/