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farinda nurrohmah

on 3 November 2014

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Transcript of STEPS AND METHOD OF BREAD BAKING (Straight Dough and No Time

STEPS AND METHOD OF BREAD BAKING (Straight Dough and No Time Dough Methods)
Hamidah Nur Husna

Straight dough is method that mixing all ingredients together in one operation. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. And there are 14 steps in making bread with this method.
No time dough is method that mixing all ingredients together in one operation. And there are 13 steps in making bread with this method. Which make this method different with straight dough method is there's no intermediate proofing.
Ingredients change flavor, texture, and other attributes of the dough. What type of flour, how large the salt is, water, milk, or other liquid, type of yeast are all things that need to be considered before baking.
Selecting Ingredients
1. Selecting Ingredients 8. Intermediate Proof
2. Weighing Ingredients 9. Final Shaping
3. Mixing 10. Proofing
4. Bulk Fermentation 11. Scoring
5. Fold 12. Baking
6. Devide 13.Cooling
7. Pre-Shaping 14. Storing
Weighing Ingredients
Weighing helps keeps results consistent. Weighing ingredients, instead of volume measurement, is the best way to prepare for baking.
Mixing is the most technical aspect of bread baking. There are 2 mixing method:

1. Hand Mixing

2. Machine Mixing
Bulk Fermentation
This is the first fermentation period after mixing. This is where most flavor in the breads come from. The dough sits, covered, usually until it doubles in size. In this step the yeast and enzymes are developing flavors and aromas, the gluten in the dough also become stronger. The most important aspects of bulk fermentation are time and temperature.
Usually written as "punching". Folding is a way of strenghtening the dough, redistributing food for the yeast and evening the temperature throughout the day.
After the bulk fermentation we must divide the dough into the right size for baking. Use a scale to accurately.
Pre-shape is the beginning of the hardest technical parts in bread baking. Pre-shaping and shaping can take your homemade loaves from meager to magical.
Bench Rest/Intermediate Proof
After pre-shapng, the dough must go through an
"intermediate resting period".
This lets the gluten in the dough relax. It's also adds slightly more favor to the dough.
Final Shape
The main objective in the final shape is to develop a tight skin on the outside of the loaf. This helps control the rise of the dough while baking and makes it easier to score loaves.
Final Proof
After shaping and working the dough, most of CO2 from the yeast has been expelled from the dough. Proofing lts the dough come back to life, develop more flavors and gain more textures. Some recipe call for 10 minutes proof. The main requiremet in proofing is the presence of moisture in the air.
Scoring creates weak spots in the gluten structure which encourage the dough to spring in certain directions when in the oven. "Oven Spring" is the term used to described how the dough jumps in volume when put into a warm environment.
Baking bread has two general temperature ranges, 300F-400F and 425F-500F plus. Enriched dough usually baked in lower range. Another rule of them is that the interor temperature of the bread should end up between 200F-210F.
When bread comes out of the oven it isn't close to being done. Breads need to fully cool before being cut into.
Storage is another important part of enjoying bread properly. There are three great ways to store bread: pastic, paper bags, and a bread-box.
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