Learn the basic steps of how to make bread dough. This general process is used for all yeast breads with slight variations for each type.
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The process of how to make bread dough can be a bit confusing if the general steps are not understood. There are 8 basic steps that the production of all yeast doughs follow.
Keep in mind that each step may have slight variations based on the specific yeast bread being made.
While each variety of bread will have slight variations, the basic process of making bread dough is the same across the board. These are the basic steps for how to make bread dough:
Before starting the bread-making process, it is important to gather all of your ingredients (mise en place) and measure them accurately. Measuring ingredients by weight is a much more accurate way to measure and is the preferred method for bread making.
Some bread recipes include a step prior to mixing the dough called &#;proofing the yeast.&#; This step involves hydrating dry yeast in some or all of the liquid used in the recipe and adding a pinch of sugar.
The water wakes the dry yeast up from its dormant state and the sugar gives the yeast something to feed on. After mixed, you will allow the mixture to sit for 5-10 minutes to check for foaming. Bubbles and foaming are signs that the yeast is alive and you can add it to your dough.
While this step is never required, it can always be used to jump start your yeast and to check that it is alive. I recommend doing this if you are brand new to bread baking or if you are worried that your yeast might be old.
Note: The original form of active dry yeast did require that you hydrated it prior to adding it to your dough. However, these days it does not require this. You can add either active dry or rapid rise yeast into your dough without proofing, or you can choose to proof them if you like.
The order in which ingredients are combined varies based on the types of bread. The straight dough method, the modified straight dough method, and the sponge method are the three mixing methods for combining ingredients for a bread dough.
After the ingredients for the bread dough are combined the dough is kneaded. Dough can be kneaded in a stand mixer using a dough hook, or by hand. Knead the dough until it is smooth and elastic.
The length of time dough is kneaded depends on what kind of bread you are making. Doughs without any fat (lean dough) will be kneaded longer, while bread dough that contains fat (enriched dough) will be kneaded for a shorter period of time.
Kneading Dough: Kneading bread dough is an important process to developing a gluten structure which strengthens the bread. It also creates a more even crumb for the final product and improves the flavor of the bread.
After the dough is mixed and kneaded, it is allowed to rest and ferment. Fermentation occurs when the yeast begins to feed on the starches and sugar present in the dough. As the yeast feeds, carbon dioxide is produced which makes the dough rise and develops the texture and flavor of the bread.
After the dough has bulk fermented, it is shaped into rolls, loaves, or specialty shapes likes braids.
The term proofing also called proving, refers to the rise that happens after the dough is shaped. The same fermentation process is happening during this step as it is in step 3, but this is where the shaped dough gains the bulk of its volume. Typically, shaped bread dough should rise until double in size.
Why is it called proofing?
When dough rises it is &#;proof&#; that the yeast is alive and that the bread will continue its rise in the oven.
After the bread has proofed sufficiently it should be baked. If you wait too long to bake the bread dough after it has proofed, it can overproof which will cause a sour taste and large holes in the final product.
Bread is cooked through when its internal temperature reaches 190-200 F (99-94 C).
Do you want to learn how to make bread?
Great! You&#;ve come to the right place. We love baking bread and want to share our passion with you.
Let&#;s learn the basics of how to make bread by going step-by-step through the twelve stages of bread-baking. We&#;ll be making a Classic White Sandwich Bread. The recipe is from King Arthur Flour.
The success of your bread-baking experience depends on how organized you are so don&#;t skip this step.
Begin by getting all of your tools and ingredients ready and within arms length.
Read the instructions from start to finish to make sure you have all of the ingredients and the necessary tools as well as the timing down. Scale your ingredients by measuring them with a scale or using the scoop method &#; i.e. using measuring cups.
Ingredients for Classic White Sandwich Bread:
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Mixing can be performed by hand using a large spoon, your hands or a dough whisk; or by machine, using a bread machine, stand mixer, or food processor. Mixing has three purposes: to distribute the ingredients, develop the gluten, and initiate fermentation.
For the classic sandwich bread, mix all of the ingredients in the order listed to make a smooth dough. You can use a dough whisk, large spoon, or a mixer to mix the ingredients until are thoroughly incorporated.
Then, place the dough on a counter sprinkled with flour and knead it until it is smooth.
Use the push/pull method to knead it.
The dough shouldn&#;t be soft or stiff; it should be smooth and feel bouncy and elastic under your hands.
Fermentation is one of the most important steps in learning how to make bread.
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It doesn&#;t matter how good your shaping technique is or how well your oven bakes, if the dough is not properly fermented, it will not produce a great bread.
To ferment the classic white sandwich bread dough, place it in a lightly greased bowl, or large (8-cup) measuring cup.
Cover it, and let it rise for 60 to 90 minutes. It should be quite puffy, though not necessarily doubled in size.
Punching down is also called degassing. This is when the dough begins to enter its secondary fermentation.
Gently deflate the dough by removing it from the bowl to the counter.
Dividing the dough into individual pieces is the next stage, followed by rounding (a preliminary shaping) and benching (a rest period).
Since we&#;re only making one loaf, this dough doesn&#;t need to be divided. Nor does it need to be rounded either since we&#;ll be forming a loaf shape. Rounding is a method used with artisan breads, but with regular loaf breads, it&#;s not necessary.
Benching is where you allow the dough to rest before shaping. The purpose of this stage is to relax the gluten so that it will be easier to handle during the final shaping.
We don&#;t really need to do that for this bread because this dough is easy to work with. We&#;ll just flatten the dough into a rectangle and then complete the shaping process. The rectangle should be about 5 inches wide and 6 to 8 inches long. This is a large loaf so my measurements are a little wider and longer.
The easiest way to shape a sandwich loaf is to roll it up jelly roll style. Starting from the short side of the dough, roll up the length of the dough into a log shape one section at a time.
The loaf will spread out as you go and will eventually extend to 8 or 9 inches. Pinch the seam closed with the back edge of your hand and rock the loaf back and forth to even it out.
Place the loaf seam-side down in the pan. Keep the surface of the loaf even at the top. The ends of the loaf should touch the ends of the pan to ensure an even rise.
Cover the pan, and let the dough rise for 60 to 90 minutes.
Until it&#;s crowned 1&#; to 1 1/2&#; over the rim of the pan.
Preheat the oven to 350 degrees. Bake the loaf for 20 minutes. Check the loaf, then bake for an additional 15-20 minutes, until golden brown.
To keep the top of the loaf from burning, tent it lightly with aluminum foil. Use an instant-read thermometer to check for doneness. When inserted into the center of the loaf, the thermometer should display 195°F to 200°F.
Remove the bread from the oven, and turn it out onto a rack to cool.
If you want to fully taste the flavor of the bread, it&#;s best to let it cool completely by allowing it to cool at room temperature on a cooling rack. Using a cooling rack will prevent the bottom from getting soggy.
Now that we&#;ve learned how to make bread. Let&#;s eat and enjoy the bread.
When completely cool, wrap in plastic, and store at room temperature. Either freeze the loaf or keep it in a cool, dark place. If you plan to freeze the loaf, it&#;s best to slice it first because then you only have to thaw the slices you want to use instead of the whole loaf.
Sources:
Clayton, Bernard. Bernard Clayton&#;s New Complete Book of Breads. Simon & Schuster.
Hammelman, Jeffrey. Bread: A Baker&#;s Book of Techniques & Recipes. John Wiley & Sons, Inc.
Hensperger, Beth. Bread Made Easy &#; A Baker&#;s First Bread Book. Ten Speed Press .
Copyright © King Arthur Flour Company, Inc. All rights reserved.
Reinhart, Peter. The Bread Baker&#;s Apprentice. Ten Speed Press .
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