7 session the fourteen steps of bread making
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9. Final Shaping The final shape of the dough is determined by the type of finished loaf desired. In classic French bread making there are four basic shapes: the baguette, the bâtard, the boule, and the loaf (formed in a loaf-shaped pan).
sanal breads are usually baked for a longer period of time to develop the desired thick, crisp, and flavorful crust. Doneness is determined by the amount of time baked, the color of the crust, and the hollow sound that results when you knock on the bottom of the finished loaf. 13. Cooling
10. Final Fermentation/Proofing Although the yeast in bread dough has been working throughout the bread-making process, this is the last chance it has to complete the fermentation. The final proof can last anywhere from 5 minutes to overnight, depending upon the condition of the dough, the type of loaf being made, and temperature and moisture levels in the bakery. 11. Scoring Scoring simply means cutting marks into the top of the dough to allow the bread to expand properly during baking. Although utilitarian, the marks also give a decorative appearance to the top of the baked bread (see pages TK and TK). Most breads are scored just before they are loaded into the oven. 12. Baking Baking time is determined by the type of dough being baked. Most lean doughs (doughs without fat or sugar) are baked at around 475°F (246°C) with steam. The steam is important, as it allows the bread to spring in the oven, giving it a shiny, crisp crust. Although they are lean, arti-
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Bread cut directly upon removal from the oven will have a wet, spongy crumb and a gassy flavor from the carbon dioxide still present in the loaf. Therefore, bread should be cooled completely before being served or eaten. During the cooling period, the crumb is set and excess gas and moisture dissipate. 14. Storing The shelf life of bread depends as much on its shape and size as it does on the type of bread and the manner in which it is stored. A small loaf or a loaf with an expansive surface (such as a baguette) has a very short shelf life, a day at most. Larger loaves can last longer if stored properly. Proper storage is crucial to maintaining both the quality of a bread and the loaf’s longevity. Breads that are meant to be crisp and crusty should not be stored in plastic or under refrigeration; a paper bag or a bread box is the best place to store these. Enriched bread may be stored in a resealable plastic bag, but when refrigerated these breads can become quite hard. Both lean and enriched breads usually last from 3 to 4 days at room temperature. If doublewrapped in plastic film so that it is airtight, most bread can be frozen for up to 3 months.