12 Steps for Yeast dough production
Here’s the classic 12-step method for yeast dough production that’s usually drilled into you in culinary school. Think of it as the backbone, you can riff from here once you’ve got it down:
Scaling – Measure all ingredients accurately (weight over volume whenever possible).
Mixing – Combine ingredients to form the dough and develop gluten. Mixing method depends on dough type (straight dough, sponge, etc.).
Bulk Fermentation – Let the dough rest so yeast can produce CO₂, alcohol, and flavor.
Folding (Punching Down) – Degas and redistribute yeast/temperature, strengthening gluten.
Dividing – Cut dough into uniform pieces.
Pre-shaping (Rounding) – Lightly shape pieces to organize gluten and prepare for final shape.
Benching – Rest the pre-shaped dough, covered, to relax gluten (usually 10–20 minutes).
Shaping – Form into final product shape (loaves, rolls, pizza rounds, etc.).
Proofing (Final Fermentation) – Allow dough to rise again, developing volume and flavor.
Baking – Oven spring, crust formation, starch gelatinization, and protein coagulation lock everything in place.
Cooling – Let finished bread cool to set structure and prevent gumminess.
Storing – Hold or package properly to maintain freshness.