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Yeast Dough

The 12 basic steps.

1. Scaling Accurately weighing all ingredients.
2. Mixing Combine all ingredients into a uniform/smooth dough. Distribute yeast evenly, and develop gluten.
3. Bulk Fermentation Yeast reacts with sugars and starches to create gas. Gluten develops further.
4. Folding Happens when the dough doubles in bulk. Helps yeast grow more, develops gluten, and equalizes temperature.
5. Dviding Using a scale, divide the dough into pieces of the same weight.
6. Preshaping Form the dough into a smooth, regular, piece that can easily be turned into it's final shape.
7. Bench-proofing Pre-shaped dough rests for 10-20 minutes. The dough relaxes and can be shaped easier.
8. Makeup and Panning Dough is shaped into it's final form, and panned if necessary.
9. Proofing Yeast continues to ferment and dough increases in volume.
10. Baking Product is cooked. It rises, the yeast is killed, a crust forms.
11. Cooling Bread is cooled on racks to allow moisture to escape
12. Storing Soft breads that are cooled can be wrapped in moisture proof bags. Hard breads are wrapped if frozen.
Created by: w0nderturk3y