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