Flour-Structure, helps form gluten, All Purpose or Bread Flour
Liquid- Moisture to form gluten and activate yeast. Temperature is important (temp depends on recipe and type of yeast used.) If using Milk scald first
Leavening Agent- Makes bread rise by producing carbon dioxide. Yeast (living organism) is used
Salt-Adds flavor, regulates action of yeast, inhabits certain enzymes in flour.
Sugar- Adds flavor, food for yeast, improves browning and texture.
Fat- Helps with tenderness, solid fat used (Optional)
Eggs-Provides flavor & richness, Improves color & structure, Considered part of the liquid.
Step 1: Mix Dough: there are different methods used they are,Traditional Method, Mixer Method, One-rise Method, Batter Method, and Cool-rise. Each one is used depending on the recipe you are using and type of yeast
Step 2: Knead Dough: Fold-Push-Turn motion, press with the heel of hand, avoid adding too much flour. this process develops gluten
Step 3: Proofing: Dough sits until "Double in Bulk", Fermentation takes place when alcohol and carbon dioxide form.(Alcohol dissolves in baking)
Step 4: Punch Down: Firmly push your fist into the center of dough, releases carbon dioxide.
Step 5: Shape:Shape dough according to recipe directions. Helps reach desired shape of dough
Step 6: Bench Proof: Let shaped dough rise until double in size. Let sit in a dark dry place.
Step 7: Bake: Baking times and temps vary depending on dough type and shape. Most bake in a moderately hot oven.
Proof-Dough sits until double in bulk and fermentation occurs.
Fermentation- Takes place during proofing. Alcohol and carbon dioxide form
Gluten-Helps to form elasticity and gives bread strength.
Oven Spring- a good indicator of the bread crumb of your bread. More oven spring means a light and airy interior and little oven spring indicates a dense compact crumb.
Carbon Dioxide- carbon dioxide and alcohol are released into bread dough, making it rise.
Knead-Fold-Push-Turn Motion, helps to develop gluten
This video uses kneading and proofing