Bread Baking Cheatsheet

Baking your own bread can seem intimidating, but when you break down the process it’s just a bunch of waiting around. The chart below is something similar to what I used in culinary school, it outlines the entire process for making bread that I found very helpful when I was learning. I still like to use this tool when making bread at home. It still counts as a part of my mise en place (prep) for a recipe and makes bread making a strees-freeish process.

Wondering what all of this means?

·       Baking Temperature

It is so important to remember to pre heat your oven! Especially if you are making bread.

·       Why is taking the temperature of the final mixture important?

Best taken with an infrared thermometer or probe thermometer, a range between 75F(24C) and 80F(26C) is best.

·       Why should I mark my fermentation start time?

While most recipes have a set time for how long a dough should ferment, anyone can forget to set a timer, so writing down a start time is best. Try to think of the dough as a living organism that is just going to have a stressful day today and needs you to respect this by letting it rest periodically during this process.

·       What is ‘punch down’?

Don’t actually punch your dough!  It has had a stressful day, the first fermentation has made the dough very delicate, so gently press down on the dough to lightly deflate it. This is to even out the temperature/distribution of the yeast and its food supply. It is also meant to relax the gluten strands that have formed so that with the second rise can create the lift in the bread.

·       Dividing and Pre-shaping

This part of the process differs from recipe to recipe. If you are just making one loaf, no need to divide. If you are making something fancier like a braid or multiple buns, weigh the entirety of the dough and divide that by however many pieces you will need for even pieces.

Shaping also differs from dough to dough, this is just the first round of shaping so it is usually just a loose shape. if making something in the shape of a log like a sandwich style loaf or baguette. Flatten out the dough first and ‘roll’ tucking in the ends of the dough. Round doughs usually use a ‘tucking’ motion under the dough.

When the initial shaping is finished, cover for bench rest so a skin does not form.

·       Bench Rest

Initial shaping can be very rough on the dough, bench rest is a relaxing period of about 10-20 minutes before final shaping. This makes the dough easier to work with. Wetter doughs will only need to rest for about 10 minutes and some might need up to 30 minutes of rest.

·       Final shaping

This is the time to tighten up the work you just did in the pre-shaping stage and getting it ready to bake. Either get the dough into a banneton or other vessel to help the final shape stay in the final proofing process.

·       Final proofing

The dough is very stressed now and needs to rest again. This time the dough is developing more flavor, texture, and volume.

·       Finishing Touches

This is when you egg wash, vent, or decorate the bread. This step has to happen right before the bread goes into the oven.

·       Baking Time

This is the step that can ruin all your hard work. Know your oven and its hot spots. Your recipe will usually tell you when to turn your bread, but if not your best bet is to turn the bread halfway through the baking time.