Yeast Dough Production
Jaskiran Sond
2: Mixing
Ingredients are combined into a smooth, uniform dough while the yeast and other ingredients are evenly distributed through the dough
3: Bulk Fermentation
This stage is about letting the dough grow. fermentation is the process by which the yeast acts on the sugar which produces carbon dioxide and alcohol.
4: Folding
This step is for getting the unwanted gas out of the dough and carbon dioxide, this also makes gluten relax a bit.
5: Scaling or Portioning
In this stage, the dough eventually gets portioned into the desired amount.
6: Rounding
The portioned dough is loosely shaped into circular shapes. It stretches the gluten on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast.
7: Benching
The benching lasts approximately 20 to 30 minutes. This relaxes the gluten and makes the final shaping of the dough easier
9: Proofing
The dough is placed in the right temperature to allow the bread to rise before baking.
10: Baking
The dough is baked.
11: Cooling
The loaves are placed to be cooled on racks. This allows the air to circulate around them and prevent the crusts from becoming soggy. The bread should be cooled at least two hours.
12: Storing
Baked loaves of bread will stale most quickly at temperatures between 32°F and 50°F (0°C and 10°C) which makes it unnecessary for the pieces of bread to be placed in a refrigerator.