1. Dough Mixing and Development
2. Bulk Fermentation.
3. Dividing.
4. Rounding.
5. Intermediate Proof.
6. Moulding.
7. Final Proofing.
8. Baking.
9. Cooling.
1. To produce an elastic structure capable of retaining gases and vapours formed during proofing and baking.
2. All dry ingredients are blended together and water added while mixing.
3. Dough MUST be fully developed – to test the dough, it must be stretched into a thin film without breaking. The Dough Temperature should be 27°C.
1. Leavening Action – Carbon dioxide generated increases the volume of the dough mass.
2. Dough development – gluten develops maximum elasticity and springiness to allow it to maximize its gas retention capacity.
3. Flavour Development – chemical compounds such as alcohols, acids, esters and flavor precursors are formed.
1. Scaling dough into individual pieces.
2. This causes the expulsion of large air bubbles and creation of smaller air bubbles.