These steps should be followed to properly mix, bake, and execute a delicious and beautiful breads
Scaling: measure all of your ingredient (IN GRAMS). Feel free to use multiple containers to double check your weights until you are comfortable using the same container and clearing your scale for each new amount
Mixing: starting with your liquids, add all your ingredients to the bowl
Bulk Fermentation: this is your first proof. Round your dough into a smooth ball and let it proof until doubled in size under oiled cling wrap or a warm, damp towel
Folding/Punching: knead out some of the gas trapped in the dough
Dividing/Scaling: cut, separate, and measure your dough into your desired portions
Pre-Shaping/Rounding: loosely shape your dough into rounds to help build a little extra gluten development before creating your final shape
Resting: let your dough sit covered at room temperature to let the gluten you just agitated, relax
Shaping and Panning: shape your dough into its final look, whether it be a dinner roll or a log for a loaf. Then place your dough into/onto a greased pan
Proofing/Final Fermentation: spray your dough with non-stick spray and cover it again with loose fitting cling wrap or a warm, damp towel until it's doubled in size again
Baking: score your bread if needed, and bake
Cooling: properly cool your bread uncovered on a wire rack. A wire rack will help aerate the bread and will help prevent steam from softening the bottom of the loaf. Cooling at room temperature versus a closed container will also help prevent mold
Storage: once fully cooled wrap in cling wrap and leave at room temperate. Breads will go stale quicker if stored in temperatures between 32F-50F, so avoid putting them in the refrigerator. If you wish to put your bread in the freezer to longer its shelf life, make sure to heavily wrap the bread to help prevent freezer burn. Properly wrapped breads can stay in your freezer for well over 1 month
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