measure/weigh
ingredients
Weight is more accurate

Combine ingredients
2. MIXING

Leave the dough in
one big lump out at
room temperature
3. BULK FERMENTATION

Redestributing the yeast
through the whole loaf by
kneeding the dough for a
moment

cutting the
dough with a
bench knife
into desiered
portions
5. DIVIDING

Put the dough
back into a ball

Leave the
dough alone
again.
Give it Space
7. RESTING OR
BENCH PROOFING

Put the dough in its
final form
8. MAKEUP/
PANNING

Finally, the last time letting
the dough rise
means there is visual
PROOF that the yeast is
ALIVE
Proofing
9. PROOFING

put it in the oven You can't eat it yet
Bread stales quicker in the
fridge then on the counter.
Frozen bread is as fresh as they
day it went in the freezer.