Scaling and benching refers to the step that comes after fermentation where you divide your dough into separate loaves (if doing so), pre-shape them, and let them rest for a period of time. When you divide your dough into equal pieces you want to take care not to over-work the … [Read more...]
Proofing your shaped loaves
Proofing is the term used for the second rise of your dough, which will now be in its shaped form. Proofing times depend on different conditions such as the temperature of the room, the type and amount of yeast used, and the humidity of your kitchen. The tricky part of proofing … [Read more...]
Turning Dough or Folding
Not every recipe calls for a turn or a fold halfway through its initial fermentation but some do. Think of it as a better way to punch down dough, because it does not destroy all of the precious air pockets within the dough. There are a couple of methods that I use the first is … [Read more...]
Fermenting your dough
Fermenting your dough or letting it rise the first time is critical to having a light and airy loaf of bread. If you were to knead you dough and then immediately shape it and bake it would turn out like a hockey puck, very dense with little to no oven spring. During fermentation, … [Read more...]
Resting the Dough or Autolyze
This resting of the dough occurs just after you have mixed your ingredients together. In France the term for this is called an autolyze period. All recipes can take advantage of a resting period, but some recipes will specifically say to let your dough rest after mixing for ten … [Read more...]