Step 1: Mix your dough. The traditional method to mix your dough is to dissolve all your yeast in the water.
Step 2: Knead Dough. Fold, push, and turn. This develops gluten, press with the heels of your hand and don't add to much flour. Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. Kneading is a process in the making of bread used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water.
Step 3: Proofing Dough. Dough sits until is has doubled in size, this is when fermentation takes place and produces alcohol and carbon dioxide. Gently push 2 fingers into dough, if imprint remains then it has risen enough. Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. Proofing is the final rise of shaped bread dough before baking.
Step 4: Punch Down your Dough. Punch down to release carbon dioxide, firmly push your fist into the center of the dough.Carbon dioxide is a colorless, odorless, incombustible gas, CO 2 , present in the atmosphere and formed from carbohydrates by fermentation.
Step 5: Shaping Dough. Shape your dough according to the directions from the recipe.
Step 6: Bench Proofing. The shaped dough will rise until doubled in size. Rise in a warm draft free place.
Step 7: Baking. Baking times will vary depending on the recipe. Moderately hot oven, oven spring will rise dramatically during first few minutes. Oven spring is a good indicator of the crumb of your bread: more oven spring means a light and airy interior and little oven spring indicates a dense, compact crumb.
4 MUST HAVE INGREDIENTS!!!!!
Flour- This provides structure for the bread and you typically use all purpose flour or bread flour.
Liquid- This adds moisture to form the gluten and to also activate the yeast.The temperature of the yeast is very important, if it's too hot it will kill the yeast and if its too cold it won't activate the yeast.
Leavening Agent- This helps the dough rise by producing carbon dioxide.
Salt- This adds a little flavor to the bread and it also regulates the action of the yeast.