Baking process and techniques.

Baking process and techniques.

1. 7.- Second fermentation: Once the dough has its form, let it de-stress again.

2. 4.- Preformed: Knead gives tension to the dough. Now you want all the ingredients to do their team work, so let it de-stress in a bowl, cover it and put it in a place with a temperature between 22-26 celsius degrees.

3. 2.- Mix: mix the ingredients as uniform as possible, if we don't, the posterior rest won't work and the gluten would not appear.

4. 9.- Baking, frying or steaming.

   • Baking: create humidity for the first minutes of baking. Frying: Use a vegetable oil to fry the dough until get brown. Steaming: Make sure that water is boiling with soft bubbles and that it doesn't touch the bowl with the formed dough.

5. 3.- Knead: Our principal objective is to form gluten. There are 3 principal kneading techniques:

   • Direct technique: : mix all the ingredients in a bowl and start. Modified direct technique: For sweet enriched dough. Sponge technique: Let the yeast act since the first moment.

6. 5.- First fermentation: This part gives the dough the aroma, flavor and preservation that it needs.

7. 8.- Glace, egg bath, etc.. :Finish the pre-cooking process with decors, egg bath or whatever your dough needs.

8. 10.- Cool down: Let the loafs take a good temperature (sit 10-12 minutes) to eat or let them cool down to storage.

9. 6.- Forge: Also know as dough rounding or formed. This part includes: Manipulation, Measurement

10. 11.- Storage: The loafs that we are eating in the next 8 hours can sit in the grid. To storage bread, wrap it totally cold in plastic bags or plastic roll without any air. You can freeze it if needed.

11. 1.- Weight or meassure: Every ingredient must be measure/weighted with caution.

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