Bread Recipes

The 14 Steps of Bread Making

These are the 14 standard steps of bread making from a professional pastry chef. Some yeasted bread recipes will skip some of these steps but there is always a tradeoff in the finished product. Let’s be honest, I usually skip #13 & 14!

1. Selecting Ingredients. You only need 4 ingredients to make a basic yeasted bread: flour, water, salt & yeast. Technically you don’t need salt, but bread baked without salt is unappetizing. Each of these ingredients and their ratio to the flour will determine the bread’s taste, texture and crumb.
2. Scaling Ingredients. For the most precise measurement you must measure your ingredients by weight. This is especially true in larger quantities. Professional bakers use grams because ingredients can be measured in smaller increments. 1 oz = 28.55 grams
3. Mixing the ingredients. There are two stages of mixing. Stage 1 is the incorporation phase and it is when all the ingredients are mixed together at a low speed to incorporate everything evenly. Stage 2 is the development phase when the dough is mixed at a higher to speed to develop the gluten.
4. Bulk fermentation is when the dough is proofed in one large mass. The bulk proofing step is important because the yeast has access to all the food, the temperature is more easily controlled prior to dividing, and gluten can continue to form.
5. Folding the dough. In the middle of the bulk proof you fold the dough to develop more structure (gluten), de-gas, redistribute the food (sugar) to the yeast, and evens out the temperature of the dough.
6. Dividing the dough into desired portions. This can be into smaller portions for rolls, strands of challah, or bagels, or into larger portions for boules or loaves.
7. Pre-shape the dough. This gently and gradually works the dough towards its final shape. It also allows for a more uniform final shape. There are two types of pre-shapes no matter the final shape of the dough: a log or a round.
8. Bench rest the pre-shaped dough. This is only 10 minutes but it allows the gluten to relax, which helps the dough achieve its final shape without shrinking or tearing.
9. Final shaping. Shape the dough into it’s final shape whether that is into a baguette, bâtard, boule or a complicated braid!
10. Final proof. This allows the gluten to relax, the dough to develp more flavor and to ferment (rise). You want to final proof just until the dough feels light and airy to the touch.
11. Scoring the bread. Scoring is a series of cuts that allow the dough to expand properly before the crust is set. This step can be optional depending on the type of bread you are making. Challah, some rolls, loaves baked in a loaf pan, and more don’t need to be scored. Sourdough and baguettes do well with a deeper score.
12. Baking the bread! We’re finally ready to bake our bread! This is where the yeast have their last hurrah, called “oven spring.” The bread expands, the crust is forms and caramelizes, and the crumb is set!
13. Cooling. I know, this is the hardest part! Of course I would never admonish you for tearing into that hot bread straight from the oven, but there is a reason to let it cool properly. Cooling bread allows the gluten structure and starches to set. If you don’t then it will still be a little dough, gassy and taste of yeast.
14. Storage. If there is any left, then properly storing is imperative. For longer term storage the freezer is best.