Yeast Dough Production

Jaskiran Sond

1: Scaling Ingredients

Measure all wet and dry ingredients by weight.

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.

8: Makeup and Panning

Now its placed in a pan to bake.

9: Proofing

The dough is placed in the right temperature to allow the bread to rise before baking.
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