2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse. This time of rest depends on the size of the batch. This allows the starch to absorb the water.
Continue mixing on medium speed, and add the salt at the end of the mixing process. Continue to mix until resistance is felt when the dough is tugged on.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit an exact weight
7. Shaping-shape to desired shape. Place in container for baking or on couch for transfer to peel later
8. Proofing-proof with heat and humidity, to about twice it’s size. You can tell when this is ready when you push a finger into the dough and the dough holds it’s indentation after it has doubled in size.
At this point it is place on the peel that will used to load it into the oven. The dough is scored at a sharp 70 degree angle.
This will break the surface tension of the dough and allow the bread to expand correctly during the baking.
9. Baking- French bread and artisan breads are baked at very high temperatures 550 degrees for example. Water, (steam) is introduced at the very beginning of the baking.
This will allow the loaf to reach it’s full capacity it also adds moisture for proper crust development and caramelization of the starches in the flour to aid in color of the crust
10. Cooling- Bread much be cooled before it is cut. The gluten strands need to cool and reconnect. This is best done on a wire rack to allow for air circulation and not condensation
