5 Bread Baking Explained

Key Concepts

• Kneading
• Proofing
• Shaping
• Baking
• Storing

Kneading

Kneading is the process of working the dough to develop its gluten structure, which gives bread its elasticity and chewiness. This is typically done by folding and pressing the dough, then rotating it and repeating the process. Kneading can be done by hand or using a mixer with a dough hook attachment. The goal is to create a smooth, elastic dough that is ready for proofing.

Example: In a classic French baguette recipe, kneading the dough for about 10 minutes by hand ensures that the gluten is fully developed, resulting in a chewy interior and a crispy crust.

Proofing

Proofing, also known as fermentation or rising, is the process where the dough is allowed to rest and rise. During this time, yeast ferments the sugars in the dough, producing carbon dioxide gas, which causes the dough to expand and become lighter. Proofing can be done at room temperature or in a warm, controlled environment to speed up the process.

Example: In a sourdough bread recipe, the dough is proofed for several hours, often in a warm place, to allow the wild yeast to ferment and develop the characteristic tangy flavor of sourdough.

Shaping

Shaping is the technique of forming the dough into the desired loaf or bread form. This step is crucial for achieving the final appearance and texture of the bread. Different shapes require different techniques, such as rolling, folding, and pinching. Proper shaping ensures even baking and a consistent rise.

Example: When making a boule (round loaf), the dough is gently pulled from the edges and folded into the center, then turned over and shaped into a smooth, round ball. This technique ensures an even distribution of air pockets and a uniform shape.

Baking

Baking is the final step in bread making, where the shaped dough is cooked in an oven. The heat causes the dough to expand and set, creating the characteristic texture and flavor of bread. Baking temperature and time vary depending on the type of bread, but generally, a high initial temperature is used to create a crust, followed by a lower temperature to finish baking the interior.

Example: In baking a ciabatta, the oven is preheated to a high temperature, often with steam added to create a crispy crust. The dough is baked for about 20-25 minutes, until it is golden brown and sounds hollow when tapped.

Storing

Storing bread properly is essential to maintain its freshness and texture. Bread should be stored in a cool, dry place, away from direct sunlight and moisture. For longer storage, bread can be frozen, but it should be wrapped tightly to prevent freezer burn. Proper storage ensures that the bread retains its flavor and texture for as long as possible.

Example: After baking a rustic loaf, it is best to let it cool completely on a wire rack before wrapping it in a linen cloth. This allows the crust to stay crisp while the interior remains moist and flavorful.