Bread Making Instructions (Seminar)
Ingredients
Instructions
Initial Mixing and First Rise
- 1
Hand mix batter until it has the ball effect or pulls away from the sides of the bowl.
- 2
Test a portion: you should be able to stretch it to create a translucent "window" (windowpane test).
- 3
Cover and let sit at 78-79°F for 45 minutes (Rise #1).
Punching
- 1
Dust counter lightly with bench flour.
- 2
Loosen dough from the sides of the bowl and dump onto counter.
- 3
Flatten dough by slapping with flat hand. The glutens are too weak at this stage.
- 4
Divide into 1 pound pieces.
Rounding and Second Rise
- 1
Re-knock all air out of dough on both sides.
- 2
Fold four corners/sides underneath to centerpoint to create a skin. Roll into ball.
- 3
Place balls of dough into high-sided pan and cover with warm towel.
- 4
Put in cold oven with light bulb turned on.
- 5
Rise for 45 minutes (Rise #2).
Forming and Final Rise
- 1
Dust the dough ball. Knock out the air again.
- 2
Manipulate sides to create a pinch seam which will be on bottom of loaf. Round off the ends.
- 3
Place loaf into any forming pan you may be using.
- 4
Cover with floured towel and let rise 1 hour (Rise #3).
Baking
- 1
Place thin layer of cornmeal on cooking surface.
- 2
Bake according to your specific bread recipe.
💡 Cook's Notes
This is a technique guide from a bread-making seminar, focusing on the hand-mixing and forming process. Refer to specific bread recipes for ingredient quantities, oven temperatures, and baking times.
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