CHEF MAR'S MANUAL OF THE KITCHEN; Bake Shop(I)

THE BAKE SHOP (part II)


The Process / Mixing / Kneading / Fermentation / Shaping & Proofing / Baking / Review Table of Process

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THE BAKERY

REVIEW OF THE BAKING PROCESS SEQUENCE FOR YEAST FERMENTED ITEMS
STEP NAME DESCRIPTION OF PROCESS
MIXFirst you scale and mix the ingredients into a smooth paste or dough and fully develop the Gluten.
FERMENTAllow the dough to expand. This is best done between 84 degrees F to 90 degrees F. Generally,when double in bulkthe process is complete.
PUNCHRedistributes the food available for the yeast to continue developing much more flavor.
MAKE UP
(shape or second scaling)
Here is where we permit the new dough ball to rest then scale, shape or round, and pan as desired.
PROOFHere in a warm, (100 degrees F) moist environment the leavening action is increased to produce the desired product size.
BAKEThe final leavening takes place up to 140 degress F.. This final action gives the product a final "push" to pop their tops up so to speak.


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