12 Steps of Yeast Dough Production

11STST STEP STEPScaling your IngredientsScaling your Ingredients

This is a CRUCIAL part !! If you have too much of an ingredient it can mess up your final product

22NDND STEP STEPMixingMixing

Mixing brings everything together! It develops Gluten.

KneadingKneading This is when you push and fold the dough into the table with the heel of your hand to create gluten. Can be done in a mixer with a dough hook.

AutolyseAutolyseThis is the resting period after the kneading.

Not every recipe uses it, but it helps to strengthen the gluten.

33RDRD STEP STEPFermentationFermentation

This is when you place it in a greased bowl in a warm area so that the humidity can double it’s volume (make it rise). You know it’s done when you push down and it doesn’t bounce back as fast.

44THTH STEP STEP PunchingPunching or FoldingThis is when you squeeze it to get all the gas out.

55THTH STEP STEP Scaling to Size Scaling to Size

This is when you divide it up into the sizes they will bake in. it needs to be done fast, because fermentation is still going on!

66THTH STEP STEP RoundingRounding

This is when you make them into round balls that form a smooth skin of gluten so the last part of shaping will be easier.

77THTH STEP STEP Resting/BenchinResting/BenchinggThis is to relax the gluten!

88THTH STEP STEP

Makeup Makeup && PanningPanningThis is when you shape your bread into how you want it to look!

99THTH STEP STEP ProofingProofing

This is the final fermentation before baking. The temperature has to be warmer than the first fermentation.

1010THTH STEP STEP BakingBaking

This is when you put it in the oven to kill the yeast and make the gluten firm!

1111THTH STEP STEP CoolingCooling

This is when the fresh bread is placed on cooling racks to get rid of extra moisture!

1212THTH STEP STEP StoringStoring

This is when you preserve the bread for future eating.

ARTISANAL BREAD BAKING• Bread made by a craftsperson using largely traditional techniques.

• My Philosophy in baking artisanal breads is to go:

• Whole• Wild• Wet• Slow• Bold

GO WHOLE !!GO WHOLE !!Wholegrain provides more nutrition and flavor to the bread and gives

TEXTURE !!!

GO WILD !!GO WILD !!Use wild yeast !! Yeast is present in the air , surroundings as well in the flour . Liquid Levain or Sourdough is a living culture of yeast and Lactic Acid bacteria that produces CO2 , Alcohol and Acetic Acid which help leaven and provide a distinct …

FLAVOR !!

GO WET!!GO WET!!Very High Hydration Bread Formula is very distinct in artisanal breads . The sourdough culture can only thrive in a very wet medium. So that would mean that your culture should be …

Bubbly

GO SLOW !!GO SLOW !!Slow fermentation is the key to produce high quality artisanal breads bursting with…

FLAVOR !!!

GO BOLD !!GO BOLD !!Bake it boldly , with dark crust color to induce the caramelization of sugars in the crust .. Again to have better …

Flavor !!

DEVELOPING A LIQUID DEVELOPING A LIQUID LEVAIN CULTURELEVAIN CULTURE

Ingredients Quantity UnitWhole – rye flour 300 GWater 375 GHoney 10 G

Method:Mix the ingredients well, cover with plastic and let stand in a warm area (75° to 80°F0 for 24 hours. Medium rye flour can be used in place of whole rye, but avoid using white rye flour.

Ingredients Quantity Unit

Initial mix 800 GWhole – rye flour 90 GWhite flour 90 GWater, 90°F 225 G

Method:Mix the ingredients well, cover with plastic and let stand in a warm area (75° to 80°F0 for 24 hours. Ideally, the 2 feedings should be 12 hours apart. The white flour should be an unbleached bread flour with 11 to 12 percent protein.

Ingredients Quantity Unit

Initial mix 200 GWhite flour 180 Gwater 225 G

Method:Mix the ingredients well, cover with plastic and let stand in a warm area (75° to 80°F0 for 24 hours. Ideally, the 2 feedings should be 12 hours apart. By the six, the culture should have enough ripeness to be used for bread production. In order to continue developing strength and complexity (heterofermentative bacteria), however, it may be fed for 2 or 3 more days before beginning to use it. In that case, follow the same feeding schedule as for days three, four, and five.