Step 1: Pre-fermenting. This first step is optional. A pre-ferment is a mixture of part of the flour, water, and yeast from the bread that is left to rest and ferment before incorporating it into the rest of the dough. A sourdough starter (or levains), sponge and poolish are all examples of a pre-ferment.. Step 5: Dividing. Dividing the Dough - Step 5 of 12 Steps of Bread Baking. This step serves to scale or portion the dough into the weights or sizes you want, which ultimately allows makeup and panning. Handle the dough gently not to damage the gluten and carbon dioxide structure that has developed during bulk fermentation.
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bread dough when the mass pulls away from the sides of the bowl. Suggestion: Gradually add flour 1 tbsp. at a time if the batter is too wet or sticky . 2) Increase the amount of liquid in the recipe if using wheat or rye flour. Add 1 tbsp. or more than the recipe calls for. These coarse. Simply blending the ingredients is not enough to start gluten development; the dough needs to be worked to provide the type of network required. All bread making processes rely on four key steps: Mixing. Proving/Fermenting. Baking. Cooling.
