This document outlines the 12 steps of yeast dough production for bread making. It includes scaling ingredients, mixing, kneading, fermentation, punching or folding, scaling to size, rounding, resting/benching, shaping, proofing, baking, cooling, and storing. The document also discusses artisanal bread baking techniques like using whole grains, wild yeast, high hydration, and slow fermentation to develop flavor. It provides instructions for developing a liquid levain culture over multiple feedings.
4. KneadingKneading
This is when you push and fold the
dough into the table with the heel of
your hand to create gluten. Can be
done in a mixer with a dough hook.
5. AutolyseAutolyse
This is the resting period
after the kneading.
Not every recipe
uses it, but it helps to
strengthen the gluten.
6. 33RDRD
STEPSTEP
FermentationFermentation
This is when you place it in a
greased bowl in a warm area so
that the humidity can double
it’s volume (make it rise). You
know it’s done when you push
down and it doesn’t bounce back
as fast.
8. 55THTH
STEPSTEP
Scaling to SizeScaling to Size
This is when you divide it up
into the sizes they will bake
in. it needs to be done fast,
because fermentation is
still going on!
16. ARTISANAL BREAD BAKING
• Bread made by a craftsperson using largely traditional techniques.
• My Philosophy in baking artisanal breads is to go:
• Whole
• Wild
• Wet
• Slow
• Bold
17. GO WHOLE !!GO WHOLE !!
Wholegrain provides more nutrition and
flavor to the bread and gives
TEXTURE !!!
18. GO WILD !!GO WILD !!
Use wild yeast !! Yeast is present in the air , surroundings as well
in the flour . Liquid Levain or Sourdough is a living culture of
yeast and Lactic Acid bacteria that produces CO2 , Alcohol and
Acetic Acid which help leaven and provide a distinct …
FLAVOR !!
19. GO WET!!GO WET!!
Very High Hydration Bread Formula is very distinct in
artisanal breads . The sourdough culture can only thrive in
a very wet medium. So that would mean that your culture
should be …
Bubbly
20. GO SLOW !!GO SLOW !!
Slow fermentation is the key to produce
high quality artisanal breads bursting
with…
FLAVOR !!!
21. GO BOLD !!GO BOLD !!
Bake it boldly , with dark crust color to
induce the caramelization of sugars in the
crust .. Again to have better …
Flavor !!
22. DEVELOPING A LIQUIDDEVELOPING A LIQUID
LEVAIN CULTURELEVAIN CULTURE
Ingredients Quantity Unit
Whole – rye flour 300 G
Water 375 G
Honey 10 G
Method:
Mix the ingredients well, cover with plastic and let stand in a
warm area (75° to 80°F0 for 24 hours. Medium rye flour can be
used in place of whole rye, but avoid using white rye flour.
23. Ingredients Quantity Unit
Initial mix 800 G
Whole – rye flour 90 G
White flour 90 G
Water, 90°F 225 G
Method:
Mix the ingredients well, cover with plastic and let stand in a
warm area (75° to 80°F0 for 24 hours. Ideally, the 2 feedings
should be 12 hours apart. The white flour should be an unbleached
bread flour with 11 to 12 percent protein.
24. Ingredients Quantity Unit
Initial mix 200 G
White flour 180 G
water 225 G
Method:
Mix the ingredients well, cover with plastic and let stand in a
warm area (75° to 80°F0 for 24 hours. Ideally, the 2 feedings
should be 12 hours apart. By the six, the culture should have
enough ripeness to be used for bread production. In order to
continue developing strength and complexity (heterofermentative
bacteria), however, it may be fed for 2 or 3 more days before
beginning to use it. In that case, follow the same feeding schedule
as for days three, four, and five.
