HTP164 INTRODUCTION TO

BREAD MAKING

12 Stages
of Bread
Making
 Step 1
SCALING
INGREDIENTS
SCALING INGREDIENTS
3 - by weight and
1- correctly and not by volume
accurately

scaling
ingredients

2 - to achieve French term, mise-en-place

4 - by using a formula
consistency and
that's expressed in
uniformity of
"baker's
production
percentages."
 Step 2
MIXING ALL INGREDIENTS
MIXING

- Ingredients are mixed together into a smooth,uniform dough

by hand/machine

- determination of the water temperature required for the mix

- the yeast and other ingredients are evenly distributed through

the dough

- during mixing, gluten is formed

*gluten is the protein developed in bread making that gives bread
chew*
MIXING TIME

1) The type of mixer

2) The amount of
FACTORS
dough in bowl AFFECT
MIXING TIME
3) Hydration

4) The types of flours

in the dough
 Step 3
BULK (PRIMARY)
FERMENTATION
BULK FERMENTATION

Fermentation begins
in the absence of
oxygen (anaerobic The yeast digests
reaction occur) the sugars in the
flour and produces
alcohol and carbon
As results,the bread
dioxide
expand and rise
after kneading process
and develop flavour
 Step 4
FOLDING / PUNCHING
FOLDING/PUNCHING

apply controlled
gently fold them
pressure in a
into the dough ,
slapping motion,
it rise and
to deflate
become larger
the dough

to increase the
strength of the After punching,
gluten and to de-gas the dough is
the dough,expels allowed to rest
the CO2
 Step 5
DIVIDING
(SCALING/PORTIONING
OF DOUGH
DIVIDING
The dough is divided into the final portion
sizes that loaves should have

OR

Scaled into the desired individual portions

METHOD: MECHANICAL / HAND DIVIDING

Step 6
PRESHAPING/
ROUNDING
PRESHAPING/ROUNDING

The dough is preshaped to It's also stretches the gluten

change the randomly shaped (outside) and forms a skin that
pieces into more consistent helps it retain the gases
shapes produced by the yeast

Each piece is gently shaped

into a round ball or in
an oblong shape (torpedo)
it makes the final shaping
easier and more efficient
Step 7
BENCHING
BENCHING
- Benching is allowing the dough pieces to rest.

- The duration of bench rest is directly determined by

how loosely or tightly the loaves have been
preshaped.

- Clean, dry towels placed over the dough during this period
prevent a dry crust from forming on the dough.
 Step 8
MAKEUP AND PANNING
MAKEUP AND PANNING
Round, oblong, baguette shaped
loaves and some of the less
common shapes; fendu loaves,
triangular shaped loaves
The dough is formed
into its final shape and
placed in the pan or
mold that will be baked in

Once again, they are

Once shaped, the loaves go into
covered to prevent
bannetons or between folds of
dehydration of the
baker's line,or into metal loaf
surface
pans or onto sheet pans
 Step 9
PROOFING (FINAL)
PROOFING
the dough goes through one final fermentation

the dough should be placed in a temperature and humidity

controlled environment to allow the bread to rise to the
desired volume before baking (double its size)

Optimum rise for this stage is 80 to 85 percent of the dough's overall

volume
Step 10
BAKING
BAKING

put the dough

in the hot oven,
it undergoes oven
spring, one last push
of the yeast to
The actual
make the dough
temperature
rise
and time
depend on
the oven type the starches
gelatinize and sugars
caramelize,giving
the loaf its
final appearance
Step 11

COOLING
COOLING
Step 12
STORING
STORING

prevents the staling/starch retrogradation

to preserve their thin, crisp crusts, some breads are

best not packaged

wrapping and freezing help maintain quality for a

longer period of time
BASIC LEAN
DOUGH
CHAPTER 1 : LEAN DOUGH
LEAN DOUGH
A lean dough is one that is low in fat
and sugar.

It consists 4 ingredients ;
- flour
- water
- salt
- yeast
 Types of lean dough
1.HARD CRUSTED BREADS AND ROLLS;
FRENCH,ITALIAN BREADS, KAISER ROLLS AND
OTHER HARD ROLLS,AND PIZZA
2.OTHER WHITE AND WHOLE WHEAT BREADS AND
DINNER ROLLS; SOFT CRUSTS

3.BREADS MADE WITH OTHER GRAINS

RYE PUMPERNICKEL

RYE PUMPERNICKEL
BREAD BREAD
THE BASIC TECHNIQUE ON
MAKING LEAN DOUGH
'NO KNEAD' METHOD
1.Put all ingredients in a bowl
2.Mix all the ingredients
3.Cover it for fermentation
4.Let the dough rise
 Thank you!
MISS WAN ILINAJWA BINTI
WAN MUSTAFFA