what are different stages of baking
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Step 1: Scaling
Step 2: Mixing
Step 3: Bulk or Primary Fermentation
The dough is allowed to ferment. Fermentation is the process by which the yeast acts on the sugar and starches and produces carbon dioxide and alcohol.
Step 4: Folding
The purpose of this step is to degas the dough, and we do that for four reasons: to expel some of the carbon dioxide, and avoid by that chocking the yeast; to allow the gluten to relax a bit; equalize the temperature of the dough; and to redistribute the nutrients necessary for the yeast’s continued growth.
Step 5: Dividing or Scaling
The dough is divided or scaled into the desired individual portions.
Step 6: Pre-shaping or Rounding
The portioned dough is loosely shaped into smooth, round balls. This organizes the dough into consistent pieces and makes the final shaping easier and more efficient. It also stretches the gluten on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast.
Step 7: Resting
The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the final shaping of the dough easier.
Step 8: Shaping and Panning
The dough is formed into its final shape and placed in the pan or mold that it will be baked in. Hearth breads that will be baked directly on the oven deck are placed in bannetons or between the folds of baker’s linen.
Step 9: Proofing or Final Fermentation
The dough goes through one final fermentation. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the dough’s overall volume.
Step 10: Baking
The dough is baked. The dough is often scored with a sharp knife prior to baking. This allows the bread to expand without bursting.
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Step 2: Mixing
Step 3: Bulk or Primary Fermentation
The dough is allowed to ferment. Fermentation is the process by which the yeast acts on the sugar and starches and produces carbon dioxide and alcohol.
Step 4: Folding
The purpose of this step is to degas the dough, and we do that for four reasons: to expel some of the carbon dioxide, and avoid by that chocking the yeast; to allow the gluten to relax a bit; equalize the temperature of the dough; and to redistribute the nutrients necessary for the yeast’s continued growth.
Step 5: Dividing or Scaling
The dough is divided or scaled into the desired individual portions.
Step 6: Pre-shaping or Rounding
The portioned dough is loosely shaped into smooth, round balls. This organizes the dough into consistent pieces and makes the final shaping easier and more efficient. It also stretches the gluten on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast.
Step 7: Resting
The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the final shaping of the dough easier.
Step 8: Shaping and Panning
The dough is formed into its final shape and placed in the pan or mold that it will be baked in. Hearth breads that will be baked directly on the oven deck are placed in bannetons or between the folds of baker’s linen.
Step 9: Proofing or Final Fermentation
The dough goes through one final fermentation. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the dough’s overall volume.
Step 10: Baking
The dough is baked. The dough is often scored with a sharp knife prior to baking. This allows the bread to expand without bursting.
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please mark brainiest.
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1: Mixing/Kneading
These are essentially the same thing. It is mixing when you use a machine, such as a standing mixer or a food processor. It is kneading when you do it by hand. Most breads can be made using either method. Either way, stage two has three purposes: (1) to form a smooth, uniform dough with the ingredients thoroughly distributed throughout; (2) to develop gluten, and (3) start the fermentation process. Note: you can tell the dough is ready for the next stage when it passes the windowpane test. When you can gently stretch out a small piece of dough until you can see light through it, but it doesn’t break or tear, then your gluten is properly developed. This video helps demonstrate this test.
3: Primary Fermentation
While most people think fermentation only applies to alcoholic beverages, it also applies to bread and for approximately the same reasons. This stage is also called bulk fermentation or what most people called the first rising. It is when you leave the dough in a warm place and let it rise. (I used to use my closet where I kept my washer and dryer. Just run a load of clothes in the dryer and place your dough on top covered in a damp smooth towel.) You will know the dough is ready when it starts developing a webbed look on the bottom. This stage is important for both flavor and the production of the gasses that help the bread rise. Make sure you cover the dough with a smooth, damp towel or some plastic wrap to keep the dough from drying out.
Stage 4: Punching Down
Also called degassing, this is when you deflate the risen dough by turning out the dough onto a lightly floured surface and kneaded it once or twice. This gives the yeast a chance to start a second fermentation period. Note: Fermentation continues throughout the process until baking is complete.
Stage 5: Dividing
This is when you weigh out your dough into the appropriate portions, whether for rolls or loaves.
Stage 6: Rounding/Preshaping
This is when the pieces of dough are given a rough shape prior to final shaping.
Stage 7: Benching/Resting
This stage is often called resting and for good reason. It allows the gluten to relax a little bit before final shaping. This makes final shaping easier.
Stage 8: Shaping
This stage is when you give the dough its final shape, whether that means free forming or putting it in an appropriate pan. For this reason, this stage is also called panning.
Stage 9: Proofing
Proofing is when the dough rises for a second time before baking. You know when the dough is ready by making a slight indentation in the side of the dough with your finger. If the indentation fills in entirely and the dough wobbles like jello when shaken slightly, the dough is not ready. If the indentation fills in a little bit, but still leaves a slight dent and the dough only wobbles slightly on the top, then the dough is ready to bake. Of course, each dough type is a little different, but this stands as a good rule of thumb.
Stage 10: Washing & Scoring
Washing is when you add a wash of eggs or egg whites to the dough before you score and bake it. If your dough has butter and eggs in it, just beat up a whole egg and a tablespoon of water and brush it on top with a pastry brush. If your dough doesn’t have a lot of fat in it, brush it with some egg whites.
Scoring is when you cut or press lines into the surface of the dough after washing it. While scoring can make the finished loaf very attractive, it also prevents the surface of the dough from pulling apart when it rises in the oven.
Stage 11: Baking
During baking, the starches gelatinize which is what causes the bread to retain its shape after it rises in the oven. When the dough reaches 165 degrees F, the starches start to plump and firm up - this is gelatinization. Most dough is finished when the internal temperature reaches 180 degrees F, but sourdough needs to be baked to an internal temperature of 200 degrees F. When the bread has been baking for about half the allotted time, make sure to turn the pan (or the loaves if you are using a baking stone) 180 degrees. This helps to ensure even browning of the crust.
Stage 12: Cooling
When your house is full of the wonderful aroma of baking bread, it can be really difficult to wait until your loaves have cooled. However, cooling is an important part of the baking process. A certain amount of baking happens even after you pull the bread from the oven. If you can stand to wait, hold off cutting the bread for at least 15 minutes. It is even better to wait until the bread has cooled entirely.
These are essentially the same thing. It is mixing when you use a machine, such as a standing mixer or a food processor. It is kneading when you do it by hand. Most breads can be made using either method. Either way, stage two has three purposes: (1) to form a smooth, uniform dough with the ingredients thoroughly distributed throughout; (2) to develop gluten, and (3) start the fermentation process. Note: you can tell the dough is ready for the next stage when it passes the windowpane test. When you can gently stretch out a small piece of dough until you can see light through it, but it doesn’t break or tear, then your gluten is properly developed. This video helps demonstrate this test.
3: Primary Fermentation
While most people think fermentation only applies to alcoholic beverages, it also applies to bread and for approximately the same reasons. This stage is also called bulk fermentation or what most people called the first rising. It is when you leave the dough in a warm place and let it rise. (I used to use my closet where I kept my washer and dryer. Just run a load of clothes in the dryer and place your dough on top covered in a damp smooth towel.) You will know the dough is ready when it starts developing a webbed look on the bottom. This stage is important for both flavor and the production of the gasses that help the bread rise. Make sure you cover the dough with a smooth, damp towel or some plastic wrap to keep the dough from drying out.
Stage 4: Punching Down
Also called degassing, this is when you deflate the risen dough by turning out the dough onto a lightly floured surface and kneaded it once or twice. This gives the yeast a chance to start a second fermentation period. Note: Fermentation continues throughout the process until baking is complete.
Stage 5: Dividing
This is when you weigh out your dough into the appropriate portions, whether for rolls or loaves.
Stage 6: Rounding/Preshaping
This is when the pieces of dough are given a rough shape prior to final shaping.
Stage 7: Benching/Resting
This stage is often called resting and for good reason. It allows the gluten to relax a little bit before final shaping. This makes final shaping easier.
Stage 8: Shaping
This stage is when you give the dough its final shape, whether that means free forming or putting it in an appropriate pan. For this reason, this stage is also called panning.
Stage 9: Proofing
Proofing is when the dough rises for a second time before baking. You know when the dough is ready by making a slight indentation in the side of the dough with your finger. If the indentation fills in entirely and the dough wobbles like jello when shaken slightly, the dough is not ready. If the indentation fills in a little bit, but still leaves a slight dent and the dough only wobbles slightly on the top, then the dough is ready to bake. Of course, each dough type is a little different, but this stands as a good rule of thumb.
Stage 10: Washing & Scoring
Washing is when you add a wash of eggs or egg whites to the dough before you score and bake it. If your dough has butter and eggs in it, just beat up a whole egg and a tablespoon of water and brush it on top with a pastry brush. If your dough doesn’t have a lot of fat in it, brush it with some egg whites.
Scoring is when you cut or press lines into the surface of the dough after washing it. While scoring can make the finished loaf very attractive, it also prevents the surface of the dough from pulling apart when it rises in the oven.
Stage 11: Baking
During baking, the starches gelatinize which is what causes the bread to retain its shape after it rises in the oven. When the dough reaches 165 degrees F, the starches start to plump and firm up - this is gelatinization. Most dough is finished when the internal temperature reaches 180 degrees F, but sourdough needs to be baked to an internal temperature of 200 degrees F. When the bread has been baking for about half the allotted time, make sure to turn the pan (or the loaves if you are using a baking stone) 180 degrees. This helps to ensure even browning of the crust.
Stage 12: Cooling
When your house is full of the wonderful aroma of baking bread, it can be really difficult to wait until your loaves have cooled. However, cooling is an important part of the baking process. A certain amount of baking happens even after you pull the bread from the oven. If you can stand to wait, hold off cutting the bread for at least 15 minutes. It is even better to wait until the bread has cooled entirely.
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