12 Steps of Bread Baking; How to Make Bread

12 steps of bread baking

Here, I explain in depth The 12 Steps of Bread Baking which will help you to learn how to make bread. After reading this article, try one of my easy no knead bread beginner recipes. Below, I outline the 12 steps used by professional bakers around the world – learn them and you will know how to bake bread from scratch! All yeast doughs go through these basic steps with some slight variation. For example, artisan breads sometimes require an additional pre-step for cultivating a starter: levain, poolish or a sourdough, which becomes an ingredient in Step 1: Scaling. But, that’s for later, after you master these basics!

As an Amazon Associate I earn a small amount on qualifying purchases at no cost to you.

The 12 Steps of Bread Baking:

1. Scaling Ingredients
2. Mixing
3. Bulk Fermentation (first rise)
4. Folding (sometimes called punching)
5. Dividing
6. Pre-shaping or Rounding
7. Bench Proofing or Resting
8. Makeup and Panning
9. Proofing (second rise)
10. Baking
11. Cooling
12. Storing

Step 1: Scaling Ingredients

Scaling, otherwise known as measuring, means portioning your ingredients in the quantities required by a recipe. I recommend weighing ingredients when baking, it really is the most precise way. Always use a digital metric scale for the best precision when baking.

In this blog you will find bread recipes in metric quantities with the exception of small quantities, like teaspoons or tablespoons. Hint: If you need, you can search for conversion rates on the internet from metric to imperial measurements. However, I strongly recommend that you use a digital scale set to metric measurement.

Step 2: Mixing

Mixing incorporates all ingredients into one mass. This distributes the dry ingredients equally and serves to mix in the liquid to hydrate the flour. The result is a uniform mass of ragged or rough dough. Next, the dough begins to smooth as a result of gluten development from additional mixing, kneading or folding. Finally, the dough pulls away from the edges of a mixing bowl, or tightens as you hand knead, forming a smooth, elastic dough. When using the no-knead method, subsequent folds serve the same purpose, resulting in a pliable, stretchable dough that holds the shape of a ball.

USING AN ELECTRIC MIXER MAKES KNEADING EASY!

Interested in learning more about mixers? Read my independent review of Kitchen Aid mixers here.

Hint: A rule of thumb for mixing is that the longer the mix, the shorter the fermentation. The shorter the mix, the longer the fermentation. Enriched doughs (with eggs, oil or butter, sugar, etc.) can withstand long mechanical mixes to develop gluten structure. Want to learn more about enriched doughs? Check out this post on Sweet Enriched Dough. Straight doughs (flour, water, salt, yeast/sourdough) benefit from a shorter mix, hand folding, and longer fermentation to develop gluten structure and flavor.

Step 3: Bulk Fermentation (first rise)

Fermentation is the yeast going to work on the sugar in the dough. Yeast is a live and active culture. It feeds on sugar and multiplies. There is sugar in flour and the yeast are hungry for it! Yeast love this warm, cozy, food-filled environment. As it feeds on the sugars, it creates an enzyme that turns sugar into carbon dioxide; those bubbles give bread its loftiness (rise). The carbon dioxide bubbles stretch the developing gluten for structure leading to a perfectly baked crumb (interior).

For enriched doughs that went through a longer mixing period, the bulk fermentation process will be quite quick, sometimes as short as 30 minutes or as long as 2 hours, depending on the recipe and temperature.

Straight doughs will take over 3 hours to develop and can continue for 8 hours or longer depending on the yeast development and the environment.

Reusable bowls with lids make bulk proofing easy – see my choices here.

Dough, regardless of the type, will double or even triple as it ferments. Follow the directions in the particular recipe to know when to move on to folding.

Step 4: Folding

After the dough has doubled, you fold the dough, sometimes called “punching” the dough down – but punching itself does not complete the process. Punching releases some of the carbon dioxide gas then folding develops gluten structure. First deflate the dough then pull the sides of the dough up and over itself into the center. After folding, gently flip the dough so it rests on the folds, leaving a smooth surface face up (see photo in Step 5).

Step 5: Dividing

This step serves to scale or portion the dough into the weights or sizes you want, which ultimately allows makeup and panning. Handle the dough gently not to damage the gluten and carbon dioxide structure that has developed during bulk fermentation. Flour the top of the dough where you want to cut, and use a bench scraper or knife to gently push through the dough, do not saw.

Step 6: Pre-shaping or Rounding

This step loosely forms the portioned dough into a shape that closely resembles the final form (i.e. round for a boule, or long and narrow for a baton or baguette). Treat dough gently at this step so as not to lose too much of the structure. Form dough loosely into the desired shape leaving the cut side down. The topside should result in a relatively smooth, stretched skin serving to hold in the developing gas.

Step 7: Resting

During this step, you will cover the loosely shaped dough with a cotton kitchen towel or plastic wrap and allow it to relax or rest on the countertop for 10-20 minutes. This relaxes the gluten in preparation for final forming in the next step.

Step 8: Makeup and Panning

After resting, form the dough into the desired final shape. If making up a solid shape, simply tighten the dough into a round, baton, baguette, etc. For instance, drag the dough over the counter, turning it in a circular motion for a round (see photo). This takes some practice to get it into a shape that you desire, but once you have the hang of the friction, turn and drag, you will find a rhythm here.

Ensure your shape is taut with a tight skin on the exterior. If the dough recipe you are making requires a tight crumb (as most enriched doughs do, like brioche, challah, cinnamon rolls, etc.), you will flatten, roll, or braid the dough into the desired shape. If you desire a looser crumb with large open holes like artisan loaves, handle the dough gently here to create simple round or oval shapes with a tight skin but not expressing too much gas. Place the shaped dough on or in the pan where it will bake (or in a banneton, if using). If using a baking stone, leave dough to rise on a floured countertop.

Step 9: Proofing (second rise)

In the next step, proof the dough for the second (and final) rise. Cover the dough with a floured cotton kitchen towel or sprayed plastic wrap. This final fermentation creates gas that will expand in the oven and create the final baked crumb structure. Shaped dough generally will need to double in size. This can take 30 minutes – 1 hour on average for enriched doughs. If you leavened your artisan dough with yeast, proofing will take 45 minutes to 1.5 hours, depending on the amount of yeast used in the recipe. Sourdough may take longer as the natural yeast develops slower, 1 to 2 hours. All these times are estimates as temperature affects proof time.

Knowledge Takes Practice

Estimating when your dough is ready to bake takes some practice. If the dough looks doubled in size and passes the “poke” test, it likely is ready to go into the oven. Perform this test by poking the dough to check if your dough has risen enough; if the indent springs back quickly, it is not yet ready to be baked. If the indent springs back slowly, it is ready to be baked. If the indent does not spring back at all, it is over-proofed.

Step 10: Baking

Once your proofed loaves or rolls are ready for the oven, carefully remove the kitchen towel or plastic covering. At this point, you can prepare the dough for baking in the following ways:

Preparation for Baking

1. Egg wash – Enriched doughs benefit from an egg wash to create shiny tops or adhere seeds. Egg wash is not used on artisan style loaves. Whole eggs with a splash of water create the glossiest surface. Egg whites with a splash of water create a more matte finish.
2. Water Spritz – Using a fine mist sprayer, mist the dough with a light coating of water to help replicate the action of a steam oven at home. Dampening the dough in this way prevents the formation of a hard and thick crust.
3. Scoring – Normally reserved for artisan breads that will be baked at high temperature on a stone, in a Dutch oven or on a baking sheet. Scoring means creating cuts on the top of the bread to allow steam to expand and escape during baking thus preventing the bread from tearing. If using a dutch oven, the loaves do not need to be scored unless you prefer to have an artistic top rather than the natural crown.
4. Brush with Butter – Sandwich breads go great with a melted butter wash. Using a pastry brush, simply brush melted butter on the top of the loaf and then score down the center.

Transfer Proofed Dough to the Oven

Preheat oven to the temperature indicated in the recipe. Hearth breads baked on a stone or sheet pan plus artisan loaves baked in a Dutch oven can take higher temperatures, 425 F (220 C) degrees plus. Bake enriched doughs (like sandwich breads) at lower temperatures, 350 F (175 C) degrees. Load the oven carefully to prevent burning yourself! Slide doughs off the countertop with a peel or a flat cookie sheet, and gently slide them onto the baking stone or place gently into a preheated Dutch oven. If you proofed an enriched bread or rolls on a metal baking sheet, place this directly into the oven. Or, if using a banneton, gently tip the proofed loaf into a preheated Dutch oven or baking stone.

Professional bread ovens are often steam injected. Steam keeps the crust moist while the bread expands during the first 10 minutes of baking. If you desire a steam-assisted bake, set a metal pan of hot water on the lower rack of the oven. It is normal to place loaves on the middle rack for baking to prevent the bottoms from burning. Alternatively, if you have a small oven, you can place a second pan under your pan half way through baking to prevent the bottom from scorching. I personally like using perforated baking sheets for breads.

When is Bread Done Baking?

Bread is done baking when it registers the temperature on a kitchen thermometer indicated in the recipe. If you do not know the correct temperature, go by sight and sound. Bread will be browned nicely on the top and sound hollow when thumped. Enriched doughs, or airier loaves like the focaccia pictured (right) bake to a golden brown color while the artisan loaves that do not have added sugar, can be baked longer to a very dark brown depending on personal taste (pictured left). Remember! The darker the crust, the more flavor, so don’t hesitate to let it darkly brown.

Step 11: Cooling

Remove loaves from the oven being careful not to burn yourself. Place pans on a heat proof surface and remove the baked items immediately. Place your loaves on a cooling rack so air can flow on all sides. Allow bread to cool 20-30 minutes before attempting to cut. Interior of the bread continues to cook as it cools. The steam inside is hot and the crumb too tender to cut right out of the oven. Thick crusted loaves, like an artisan loaf, will crackle as they cool on the counter — it’s so satisfying to hear that symphony of crackle!

Step 12: Storing

Bread is best eaten the same day it is made. If you must store breads, do so at room temperature. Never in the refrigerator, which causes staling. Artisan loaves with crisp crusts that have not been cut can be stored in the open air overnight. Once cut, store crisp-crusted loaves with cut side down on a cutting board for 24-hours. For enriched doughs, once completely cooled, wrap them in an airtight bag. After 24-hours, slice the loaf, place in a freezer proof bag and freeze. Loaves that have not been cut can be frozen whole.

To reheat frozen loaves follow these steps:

1. Unwrap frozen loaf of bread.
2. Unthaw frozen whole loaf of bread at room temperature.
3. Preheat oven to 375F (190C) degrees.
4. Place unthawed loaf of bread on a sheet pan.
5. Place in the preheated oven for 10 minutes or until warmed through.
6. If you are concerned about the top browning too much then loosely place a piece of aluminum foil over the loaf of bread.

Do not place warm breads into plastic bags as moisture will condense and ruin the bread. Likewise, artisan loaves with thick crusts should not be stored in plastic as the bread will lose it’s crispness and become leathery. Hint: Sliced artisan loaves and put slices in the toaster to refresh the bread.

Now you know the 12 Steps of Bread Baking and how to make perfect bread! So do not delay, get started with my easy bread for beginners. Or ready for a challenge? Try making a Sourdough Starter, next!