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-Mise en place: Make sure you have everything you need to make the bread.

-Mixing: Self explanatory

-Primary Fermentation: After the mixing is done, Let the bread rest on the counter covered for 1-2 hours (depending on the bread), or put it in a covered greased container and leave it in the fridge over night

-Punching Down: This releases all the gases that are trapped in the dough

-Dividing: Cut the bread into the desired weight that you want the final product to be

-Rounding: Shape the piece of dough that you just weighed out into a ball

-Benching: Let the ball of dough rest on the table covered for 15-30 min. It allows the dough to relax

-Shaping: You can now shape the dough into anything you want

-Proofing: Cover your bread and leave it somewhere hot and preferably moist until it has doubled in size and can hold a fingerprint without collapsing or springing back.

-Baking: Self explanatory

-Cooling: The proper way to cool bread is on a cooling rack. Don't leave it on the pan, it will get soft and soggy.

-Storing and Eating: Self explanatory. Enjoy your bread!

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13y ago
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Q: What are 5 steps for making yeast breads and rolls?
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