Bread making involves mixing several important ingredients such as flour, yeast, water, fat, salt, and sugar. The last ingredient, sugar, speeds up fermentation during the entire process of bread making.

Kneading is crucial in bread making. It will make the dough elastic. If the dough becomes elastic and does not stick anymore to the baking board, then it should be ready for proofing. Kneading brings in air to the dough and spreads the yeast evenly.

The next step in bread making is proofing. When proofing, the dough should be covered by a cheese cloth. Allow it to rise until it has doubled its size. Punch the dough and knead again and repeat proofing. Leave it for 2 hours.

Image via Wikipedia

The dough should again redouble its size. But certain external factors during the bread making process could affect the rise of the dough.  These factors include control of room temperature and flour grade. For maximum proofing effect, room temperature should be 85 degrees Fahrenheit or more.

After the second proofing, punch down the dough again and knead slightly. You can now cut the dough to desired sizes and molded. Put the molded dough in slightly greased baking pans. Leave for another hour to allow further increase in size.

Image via Wikipedia

Repeated kneading and punching down of dough gives good form and texture to breads. Most home makers will love the taste and texture of breads prepared in the traditional bread making process.

Image via Wikipedia