Here, I outline in detail the 12 steps used by professional bakers around the world – learn them and you will know how to bake bread from scratch! All yeast doughs go through these basic steps with some slight variation.
The 12 Steps of Bread Baking:
Scaling Ingredients
Mixing
Bulk Fermentation (first rise)
Folding (sometimes called punching)
Dividing
Pre-shaping or Rounding
Bench Proofing or Resting
Makeup and Panning
Proofing (second rise)
Baking
Cooling
Storing
Step 1: Scaling Ingredients
Scaling, otherwise known as measuring, means portioning your ingredients in the quantities required by a recipe. I recommend weighing ingredients when baking, it really is the most precise way. Always use a digital metric scale for the best precision when baking.
Scaling Ingredients – Step 1 of 12 Steps of Bread Baking
In this blog you will find bread recipes in metric quantities except for small quantities, like teaspoons or tablespoons. Hint: If you need, you can search for conversion rates on the internet from metric to imperial measurements. However, I strongly recommend that you use a digital scale set to metric measurement.
Step 2: Mixing
Mixing incorporates all ingredients into one mass. This distributes the dry ingredients equally and serves to mix in the liquid to hydrate the flour. The result is a uniform mass of ragged or rough dough. Next, the dough begins to smooth because of gluten development from additional mixing, kneading or folding. Finally, the dough pulls away from the edges of a mixing bowl, or tightens as you hand knead, forming a smooth, elastic dough. When using the no-knead method, subsequent folds serve the same purpose, resulting in a pliable, stretchable dough that holds the shape of a ball.
Step 3: Bulk Fermentation (first rise)
Fermentation is the yeast going to work on the sugar in the dough. Yeast is a live and active culture. It feeds on sugar and multiplies. There is sugar in flour and the yeast are hungry for it! Yeast love this warm, cozy, food-filled environment. As it feeds on the sugars, it creates an enzyme that turns sugar into carbon dioxide; those bubbles give bread its loftiness (rise). The carbon dioxide bubbles stretch the developing gluten for structure leading to a perfectly baked crumb (interior).
For enriched doughs that went through a longer mixing period, the bulk fermentation process will be quite quick, sometimes as short as 30 minutes or as long as 2 hours, depending on the recipe and temperature.
Straight doughs will take over 3 hours to develop and can continue for 8 hours or longer depending on the yeast development and the environment. (Reusable bowls with lids make bulk proofing easy). Regardless of the type of dough, all dough will double or even triple as it ferments.
Step 4 - Folding the dough
After the dough has doubled, you fold the dough, sometimes called “punching” the dough down – but punching itself does not complete the process. Punching releases some of the carbon dioxide gas then folding develops gluten structure. First deflate the dough then pull the sides of the dough up and over itself into the center. After folding, gently flip the dough so it rests on the folds, leaving a smooth surface face up (see photo in Step 5).
Step 5: Dividing
This step serves to scale or portion the dough into the weights or sizes you want, which ultimately allows makeup and panning. Handle the dough gently not to damage the gluten and carbon dioxide structure that has developed during bulk fermentation. Flour the top of the dough where you want to cut and use a bench scraper or knife to gently push through the dough, do not saw.
Step 6: Pre-shaping or Rounding
This step loosely forms the portioned dough into a shape that closely resembles the final form (i.e. round for a boule, or long and narrow for a baton or baguette). Treat dough gently at this step so as not to lose too much of the structure. Form dough loosely into the desired shape leaving the cut side down. The topside should result in a relatively smooth, stretched skin serving to hold in the developing gas.
Step 7: Resting
During this step, you will cover the loosely shaped dough with a cotton kitchen towel or plastic wrap and allow it to relax or rest on the countertop for 10-20 minutes. This relaxes the gluten in preparation for final forming in the next step.
Step 8: Shaping a Dough Ball
After resting, form the dough into the desired final shape. If making up a solid shape, simply tighten the dough into a round, baton, baguette, etc. For instance, drag the dough over the counter, turning it in a circular motion for a round. This takes some practice to get it into a shape that you desire, but once you have the hang of the friction, turn and drag, you will find a rhythm here.
Ensure your shape is taut with a tight skin on the exterior. . If you desire a loose crumb with large open holes like artisan or pizza loaves, handle the dough gently here to create simple round or oval shapes with a tight skin but not expressing too much gas. Place the shaped dough on or in the pan where it will bake or, If using a baking stone, leave dough to rise on a floured countertop. If the dough recipe you are making requires a tight crumb (as most enriched doughs do, like brioche, challah, cinnamon rolls, etc.), you will flatten, roll, or braid the dough into the desired shape
Step 9: Proofing (second rise)
The next step, proof the dough for the second (and final) rise. Cover the dough with a floured cotton kitchen towel or sprayed plastic wrap. This final fermentation creates gas that will expand in the oven and create the final baked crumb structure. Shaped dough generally will need to double in size. This can take 30 minutes – 1 hour on average for enriched doughs. If you leaven your artisan dough with yeast, proofing will take 45 minutes to 1.5 hours, depending on the amount of yeast used in the recipe. Sourdough may take longer as the natural yeast develops slower, 1 to 2 hours. All these times are estimates as temperature affects proof time.
Estimating when your dough is ready to bake takes some practice. If the dough looks doubled in size and passes the “poke” test, it likely is ready to go into the oven. Perform this test by poking the dough to check if your dough has risen enough; if the indent springs back quickly, it is not yet ready to be baked. If the indent springs back slowly, it is ready to be baked. If the indent does not spring back at all, it is over-proofed.
Step 10: Baking
Once your proofed loaves or rolls are ready for the oven, carefully remove the kitchen towel or plastic covering. At this point, you can prepare the dough for baking in the following ways:
Preparation for Baking
Egg wash – Enriched doughs benefit from an egg wash to create shiny tops or adhere seeds. Egg wash is not used on artisan style loaves. Whole eggs with a splash of water create the glossiest surface. Egg whites with a splash of water create a more matte finish.
Water Spritz – Using a fine mist sprayer, mist the dough with a light coating of water to help replicate the action of a steam oven at home. Dampening the dough in this way prevents the formation of a hard and thick crust.
Scoring –Scoring means creating cuts on the top of the bread to allow steam to expand and escape during baking thus preventing the bread from tearing. If using a Dutch oven, the loaves do not need to be scored unless you prefer to have an artistic top rather than the natural crown. Normally reserved for artisan breads that will be baked at high temperature on a stone, in a Dutch oven or on a baking sheet.
Brush with Butter – Sandwich breads go great with a melted butter wash. Using a pastry brush, simply brush melted butter on the top of the loaf and then score down the center.
Transfer Proofed Dough to the Oven
Preheat oven to the temperature indicated in the recipe. Hearth breads baked on a stone or sheet pan plus artisan loaves baked in a Dutch oven can take higher temperatures, 425 F (220 C) degrees plus. Bake enriched doughs (like sandwich breads) at lower temperatures, 350 F (175 C) degrees. Load the oven carefully to prevent burning yourself! Slide doughs off the countertop with a peel or a flat cookie sheet, and gently slide them onto the baking stone or place gently into a preheated Dutch oven. If you proofed an enriched bread or rolls on a metal baking sheet, place this directly into the oven.
Professional bread ovens are often steam injected. Steam keeps the crust moist while the bread expands during the first 10 minutes of baking. If you desire a steam-assisted bake, set a metal pan of hot water on the lower rack of the oven. It is normal to place loaves on the middle rack for baking to prevent the bottoms from burning. Alternatively, if you have a small oven, you can place a second pan under your pan half way through baking to prevent the bottom from scorching.
When is Bread Done Baking?
Bread is done baking when it registers the temperature on a kitchen thermometer indicated in the recipe. If you do not know the correct temperature, go by sight and sound. Bread will be browned nicely on the top and sound hollow when thumped. Enriched doughs, or airier loaves like the focaccia pictured (right) bake to a golden-brown color while the artisan loaves that do not have added sugar, can be baked longer to a very dark brown depending on personal taste. Remember - The darker the crust, the more flavor, so don’t hesitate to let it darkly brown.
Step 11: Cooling
Carefully remove loaves from the oven. Place pans on a heat proof surface and remove the baked items immediately. Place your loaves on a cooling rack so air can flow on all sides. Allow bread to cool 20-30 minutes before attempting to cut. The interior of the bread continues to cook as it cools. The steam inside is hot and the crumb too tender to cut right out of the oven. Thick crusted loaves, like an artisan loaf, will crackle as they cool on the counter.
Step 12: Storing
Bread is best eaten the same day it is made. If you must store bread, do so at room temperature. Never in the refrigerator, which causes stale. Artisan loaves with crisp crusts that have not been cut can be stored in the open air overnight. Once cut, store crisp-crusted loaves with cut side down on a cutting board for 24-hours. For enriched doughs, once completely cooled, wrap them in an airtight bag. After 24 hours, slice the loaf, place in a freezer proof bag and freeze. Loaves that have not been cut can be frozen whole.
To reheat frozen loaves, follow these steps:
Unwrap frozen loaf of bread.
Thaw frozen whole loaf of bread at room temperature.
Preheat oven to 375F (190C) degrees.
Place thawed loaf of bread on a sheet pan.
Place in the preheated oven for 10 minutes or until warmed through.
If you are concerned about the top browning too much then loosely place a piece of aluminum foil over the loaf of bread.
Do not place warm bread into plastic bags as moisture will condense and ruin the bread. Likewise, artisan loaves with thick crusts should not be stored in plastic as the bread will lose its crispness and become leathery. Hint: Slice artisan loaves and put in the toaster to refresh the bread
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