Work process: From recipe to finished bread
The fixed steps in bread production, so the result is consistent every time
A good bread is the result of a controlled process. If you follow the same steps every time you can find faults and improve yourself — and the customer gets the same quality every time.
| Step | What you do | Be aware of |
|---|---|---|
| 1. Weighing | Weigh all ingredients accurately according to recipe. | Use baker's percentages so you can scale up and down. |
| 2. Kneading | Kneading until the gluten network is developed. | Too little gives tight bread too much destroys structure. |
| 3. Lifting | Let the dough rise at the right temperature and time. | Long, cold fermentation gives more flavor. |
| 4. Division and shaping | Divide, weigh and form the items the same. | Uniform size gives uniform baking time. |
| 5. Final proofing | Let the pieces rise completely. | For too much or too little raising affects the oven jump. |
| 6. Baking | Behind at the Right Temperature, Possibly With Steam. | Steam gives crispy crust and better rise. |
| 7. Cooling | Let the bread cool completely. | Don't cut too early — the crumb becomes sticky. |