7 Steps For Traditional Meathod
1. Mix Dough: Dissolve the yeast in hot water. Combine together all dry ingredients and then combine with wet ingredients.
2. Knead the Dough: Using the push - fold - turn method, knead the dough for however long your recipe calls for. This will develop gluten in your dough. Gluten is what is formed during the kneading process. Gluten gives the bread it's structure.
3. Proofing: Let the dough sit for the designated amount of time, or until "double in bulk". This is when fermentation occurs. Fermentation is the production of alcohol and carbon dioxide during the baking process. You know the proofing is done when you use the finger method. This is when your push two fingers into the center of the dough; if the imprint reminds it is all good to go.
4. Punch Down: Using your fist, easily punch down your fist into the middle of the already proofed dough. Doing this is to release all the built up carbon dioxide.
5. Shape: Shape the dough into whatever shape or size the instructions indicate on your recipe.
6. Bench Proofing: This is when the already shaped dough will sit and allows the dough to rise. Let the shaped dough rise until it is double in size. When letting the dough sit, place it in a warm, draft free area.
7. Bake: Place shaped, risen dough in the oven. Times and temperatures will vary depending on kind and shape of dough. The dough will rise dramatically during the first few minutes of being placed in the oven. This is called oven spring.