After the dividing step comes the preshaping. Once the dough has been divided it needs to be preshaped to change the random sized pieces into more consistently shaped ones. Preshaping is there to organise the dough and make the final shaping a lot easier and more...
After the preshaping step comes the bench rest. This is exactly what it sounds like. We are resting the dough on the work bench. A passive step that is nevertheless important. During the resting period gluten in the dough relaxes and makes our final shaping task...
After the bench rest comes the final shaping. This is the step that determines the shape of your bread. Be it baguettes, round loaves, oblong ones, bagels, braided loaves, pizzas, ciabattas, focaccias, crackers, flatbreads etc. Shaping is a skill that takes time to...
After the final shaping comes the final fermentation (final proofing) step. Unless the dough is retarded in the fridge this step will be mainly for the purpose of raising the bread to the desired volume. Most flavour would have been developed during the bulk...
After the final fermentation comes scoring. Some breads like pizza, ciabatta, braided loaves, bagels and bialys or focaccia and flat breads are baked without scoring. The shape of those breads allows for expansion without bursting. Other breads like boules or batards...
