Name: Pa the Phases of Bread Making
Yield: 4 servings
Ingredients: (x) grams; (x).”toasted” grs; (x).”b” grams; (x).”c” grams

Pa the Phases of Bread Making

An artisanal bread with a crunchy crust and a soft crumb, the result of a meticulous preparation process that transforms simple ingredients into a masterpiece.

Ingredients

Servings:

Ingredients

(x) grams
(x).”toasted” grs
(x).”b” grams
(x).”c” grams

Step-by-step Guide

Br the stages of bread-making

Traditional bread only contains flour, water, yeast, and salt. These are the essential ingredients for making any type of bread.
The proportions of each ingredient vary depending on the different types of bread. Therefore, it is important to adapt the recipe to each specific variety we want to prepare.
By tradition and regulation, the proportion of the different ingredients is always indicated in relation to the total weight of flour used, which is considered 100%, regardless of its actual weight.
The longer the resting time we give to the first fermentation, the less yeast we need to add. The ingredients should be calculated as follows: Flour (x) g is considered 100%, including the amount contributed by the sourdough. Water (x).a g has a coefficient 'a' that can vary significantly (including that from the sourdough) and can range from:
50 - 60 in low hydration breads (coefficient of 0.5 - 0.6), suitable for denser breads.
61 - 80 in medium hydration breads (coefficient of 0.61 - 0.8), resulting in a spongier crumb.
81 - 110 in high hydration breads (coefficient of 0.81 - 1.10), used for breads with a much more airy and soft crumb.
Sourdough Starter (x).b g with sourdough starter: b can vary from 17 to 80 (coefficient of 0.17 - 0.80), depending on the intensity of flavor we want to achieve.
Fresh Yeast with fresh yeast: it can vary between 1.0 - 3.0 (coefficient of 0.01 - 0.03), based on the fermentation time we desire.
DRY Yeast with dry yeast: between 0.5 - 1.5 (coefficient between 0.005 - 0.015). Salt (x).c g this coefficient c can vary between 1.8 - 3.0 (coefficient between 0.018 - 0.03), to adjust the level of flavor and balance the other ingredients.

The Phases of Bread Making

Mix the flour (excluding the amount used in the sourdough starter) with the water until well integrated. Important: If working with hydration above 60%, it is advisable to use flour with a high gluten content, as this will aid in gluten development.
Knead the dough for 5 consecutive minutes until a homogeneous and elastic texture is achieved. This initial process helps to start developing the gluten.
Let the dough rest covered with a damp cloth for 30-40 minutes in a draft-free place, to allow the ingredients to come together and initiate autolysis.

Final Mix

After waiting 30 to 40 minutes, add the sourdough starter (ensure it is active) or the yeast. Then knead the mixture for 5 minutes until it becomes homogeneous and all ingredients are well integrated.
Incorporate the salt and continue kneading for 1 more minute, ensuring that the salt is well distributed throughout the dough.

Dough Kneading - Different Types of Kneading

If using a pasta machine, be careful not to let the dough heat up too much, as this can break the molecular bonds. When this happens, the dough oxidizes and loses flavor. It is advisable to take breaks during kneading to ensure the temperature does not exceed 27ºC.
When kneading by hand, it is almost impossible to overwork the dough in terms of time or temperature. The ideal temperature for the dough to reach is between 25ºC and 27ºC, measuring the temperature inside the dough.
When working on marble, instead of flouring it, you can sprinkle a few drops of oil and also work with oiled hands. Be careful not to overdo it, so as not to alter the proportions between the ingredients.
Kneading at a faster speed and higher intensity increases the volume of the bread but also causes more oxidation, resulting in a less intense flavor.
With slow kneading and for a short time, it is important to use little yeast and let the dough rest longer to achieve more irregular alveolation and a more pronounced flavor.

Continuous Pasta

This kneading method is ideal for low-hydration doughs, generally with a hydration level between 50% and 60%.
When working the dough, do so slowly. If using an electric mixer, make sure to use a slow speed and ensure that the total kneading time is no less than 10 to 15 minutes.
If kneading by hand, we must stretch and elongate the dough on the marble surface with the palm of the hand. Do it evenly to prevent the dough from tearing.
Once the dough is elongated, fold it over itself, dragging it towards you, until it forms a compact ball again.
Turn the dough a quarter turn clockwise and stretch it again using the same method as before.
Repeat the kneading process for about 15 minutes, until the dough is smooth and elastic.

Dough with Rest and Folds (Reinhart Method)

This method is ideal for doughs with hydration between 60% and 90%.
It is especially suitable for making ciabatta and baguettes.
Alternate resting the dough with a series of folds over itself to strengthen the gluten.
Start by kneading the dough for 10 minutes until it has a homogeneous texture.
Let the dough rest for 30 minutes, covering it with a damp cloth.
Perform two simple folds: with the first fold, turn the dough 1/4 turn, then make the second fold. Let it rest for 1 hour.
After 1 hour, do the folds again and let the dough rest for 30 minutes (1:30 h since the start of the first rest).
After 30 minutes, repeat the folds and let it rest for another 30 minutes (2 h since the start of the first rest).
After 30 more minutes, perform the folds once again and let it rest for 1 hour (3 h since the start of the first rest).
Once the 4 hours have passed, shape the dough into balls according to the instructions in the "Shaping" section and let it rest for an additional 1 hour.

Pastries According to the Method of Richard Bertinet

This method is also ideal for very hydrated doughs as it allows air to be incorporated efficiently.
It consists of aerating the dough following a specific technique. Resting between kneading sessions is optional, but it makes the process easier if the dough becomes too elastic (when, as you stretch it, it contracts and returns to its original shape).
We take the dough from underneath with our hands and place our thumbs on top, keeping them parallel to the work surface.
Shape the dough into balls and strike the free end against the work surface at a certain distance to lengthen it.
Fold the portion of the dough you are holding over the part that is laid out on the counter, creating a layer.
Pick up the dough from the bottom again, maintaining the same parallel orientation to the counter, and repeat the folding and striking process.
If the dough becomes too elastic, it is advisable to alternate kneading with rest intervals to relax the gluten.
Knead for 10 minutes to activate the gluten in the dough.
Let the dough rest for 10 minutes to allow it to relax.
Proceed with a light kneading for 1 to 2 minutes to ensure a good dough structure.
Let the dough rest again for 10 minutes.
Repeat the light kneading for 1 to 2 minutes to perfect the texture.
Allow to rest once more for 10 minutes to stabilize the dough.
Continue alternating between kneading and resting until achieving a smooth and fine dough that passes the windowpane test, which involves stretching a piece of dough until it's translucent without breaking.

Doughs with a High Hydration Percentage

For doughs with a high hydration percentage, it is highly recommended to place them inside a sufficiently wide and long container, lightly greased with a few drops of oil. This will facilitate the kneading and resting process, as we can stretch and fold the dough without removing it from the container. Let it rest for 30 minutes before starting to handle it.

Testing the Membrane

It is the most reliable method to confirm that the gluten has developed sufficiently in the dough.
We cut a small piece of dough and gently stretch it with our hands until it becomes like a thin and almost transparent membrane. The holes that may appear at the end should be almost round and perfect.
If holes open in the dough before the transparent membrane is created or if the holes tear, it means we need to continue kneading for a few more minutes, approximately 2 minutes.
Repeat the membrane test until achieving the desired results.

Boleiat

Before allowing the dough to rest for the first fermentation, it's important to build tension by shaping it into a compact ball. This will help improve the structure during fermentation.
Lightly flour the work surface to prevent the dough from sticking. Place the dough on the surface and gently stretch it from one side, extending it about 15 centimeters.
Fold this end over itself until it reaches the middle of the dough and gently press to seal the fold.
Rotate the dough 90 degrees and repeat the process, stretching from another side, ensuring that the dough maintains its tension.
Continue repeating the folding and rotating process until you have completed four folds, achieving a firm and uniform ball.

Phase-02: First Fermentation

Once we have kneaded the dough and shaped it into a ball, we will let it rest in a bowl where it can grow, covering the bowl to prevent it from drying out. We can lightly flour the dough before placing it in the bowl or slightly oil the bowl with a few drops of oil to prevent sticking.
The 1st fermentation is the most important phase of the bread-making process, as it allows for the development of flavors and the appropriate texture.
Each type of dough has specific fermentation requirements, which may vary depending on the ingredients and conditions. Fermentation can be done in the following ways:
At room temperature (20ºC-22ºC) for 1:30 to 2 hours in a covered bowl. If using sourdough, the times can vary between 4 and 5 hours, as the process is slower.
In a cool environment. After kneading, let it rest for 1 hour at room temperature to start the fermentation, then place it in a cool environment to slow down fermentation and extend the enzymatic activity time, which allows for better flavor extraction and a tastier bread.
This cold fermentation can last between 12 and 24 hours. I usually knead in the mid-afternoon and, after an hour at room temperature, leave it in the fridge until the next day. The following morning, around 6-7 a.m., it is taken out of the fridge, shaped, and left to rest for another 3 hours until 9-10 a.m., when it's baked.
If making multiple loaves, it is more efficient to do the 1st fermentation as a bulk, which helps distribute temperature and fermentation evenly among the breads.
The fewer enriching ingredients the dough contains (only flour, water, yeast, and salt), the longer the fermentation process should be to ensure good flavor and texture development.
When the dough is more enriched (with milk, eggs, or fats), much of the bread's flavor will come from these ingredients, so a shorter fermentation time is required.
If working with sourdough as the only leavening agent, the fermentation time must be longer because it acts more slowly, typically between 4 and 5 hours.
Always seek the balance between time, temperature, and ingredients, especially concerning the sugar of gluten. Sugar is an essential element in fermentation, as it will be transformed into alcohol and carbon dioxide through the action of yeast.
The sugar is already provided by the molecules of the flour's gluten. Some people add a bit more to accelerate and assist fermentation, but this should be done cautiously.
With doughs that have a high degree of hydration, it is also useful to stretch and fold them gently during the fermentation process. The dough is transferred to the work surface, carefully stretched, and given a simple fold, followed by another simple fold in the direction perpendicular to the first. This process of stretching and folding lengthens the internal bubbles, changing their properties, and the surface tension created helps prevent the dough from collapsing.

Phase-03: Deflate

After the 1st fermentation, it is necessary to proceed to degas the dough for four specific reasons:
To remove part of the carbon dioxide that remains trapped between the gluten fibers.
To allow the gluten to relax, making it easier to handle the dough later.
To even out the temperature of the dough, balancing the internal temperature with that of the outer layers.
To redistribute the nutrients to initiate a new fermentation cycle, promoting the homogeneous distribution of the nutrients necessary for the yeast.
The degree of deflation will vary according to the type of bread you want to achieve:
If you desire bread with a dense crumb, the dough must be completely deflated. Additionally, the dough should be flattened by gently patting it on top with the palm of your hand.
If a bread with an open crumb is desired, featuring a crumb with larger and smaller irregular holes, it must be handled with great care. It is sufficient to turn the dough onto a lightly floured surface and gently stretch it with the help of a dough scraper from all four sides to preserve as much gas as possible.
Once the dough has deflated, proceed to make a triple fold, rolling the dough over itself twice.

Phase-04: Dividing the Dough into Portions

The division of the dough into individual portions should be done with a clean cut, applying pressure with a dough scraper. Ensure not to tear it by stretching or trying to cut it with a knife, as this could damage the texture of the dough.
It is important to get the weight right from the beginning and make only one clean cut. If we fall short and need to join two pieces to make a larger one, the junction between the two pieces will be a weak point, which can affect the final result during baking.

Phase-05: Boleiat - bar - bâtard

Once we have the individual pieces, we will give them a preliminary shape depending on whether we want to make a round bread or a baguette. If it's for a baguette, gently lengthen the dough with your hands, maintaining a uniform shape.
Just like during deflation, if we want a bread with alveoli and holes, we must handle the dough gently. This means not pressing too hard while shaping the dough; ensure that each piece retains a light and airy texture.
If we want a dense crumb, we will deflate the dough again by pressing it with our hands after the initial shaping, and allow the pieces to rest for about 10-15 minutes before giving them the final shape. This will help achieve a dense crumb.

Breads and Pastries

If we aim to make a round loaf with this shaping, we almost have its final form. Ensure that the dough is well-uniform before proceeding with the final shaping.
The goal is to stretch the gluten to create surface tension on the outer skin of the dough. This will help achieve bread with a good structure and crust.
Form a compact ball with the dough, ensuring there are no visible cracks.
Grasp the dough from the middle of two sides, stretch it outward, and tuck the ends underneath itself. This will create tension on the dough's surface.
Repeat the process from two different sides and tuck the ends underneath the dough, ensuring it maintains a regular shape.

Bâtard (Xusco)

If we want the future bread to resemble a loaf, at this preform stage, leave the dough as folded since it was deflated, meaning in a somewhat square shape. Ensure the dough has a uniform texture without visible air pockets before giving it the final shape.

Bar

If the future bread is to be a baguette, it's better to give the dough a rectangular shape at this stage, without deflating it much. This will help achieve a baguette with the appropriate texture.
Then, make a simple fold from one of the long sides to the center, ensuring that the outer edge of the lifted side is well-tensioned and with air inside. Seal the seam by pressing with your fingers to prevent the dough from unraveling during fermentation.
Next, fold the other side towards the center as well, ensuring that the outer surface is tight and contains air. This is important for the bread to develop well during baking.
Seal the seam by pressing with the palm of your hand, ensuring that the closure is tight enough to maintain the shape of the bread.
Now, gently roll the loaf back and forth on a lightly floured surface for about 5-10 minutes. This will help the loaf gain shape and strength, ensuring even baking.

Phase-06: Rest

The purpose of this resting period is to allow the gluten to relax, which will make it easier to shape the bread during the final shaping stage. Let the dough rest for about 30 minutes on a clean, lightly floured cloth. Cover the dough with the same cloth to prevent it from drying out and to ensure optimal resting conditions. Make sure the ambient temperature is warm and stable, around 25 degrees Celsius, to ensure a good rest.

Phase-07: Final Shaping

There are many shapes of bread, and almost all require a pre-shaping. This pre-shaping can be achieved by forming a round, a loaf, or a bâtard, depending on the desired final shape.
The final shape of the bread can be given manually, or by allowing the second fermentation to occur inside a mold. Fermentation should last between 45 minutes to 1 hour at an ambient temperature of 24-26 °C, depending on the recipe and environmental conditions.

Round pans

It's crucial to create surface tension so that the dough rises upwards instead of spreading outwards. This helps to give the bread shape and structure, ensuring it develops properly during baking.
The key is to stretch the dough from the top down to the center of the bottom of the piece while rotating it on the work table. With each turn, firmly press the stretched dough towards the central bottom point to tighten the surface, similar to how a sheet is tightened when tucked under a mattress. This process takes about 5-7 minutes to ensure uniform tension.
Then, let the dough rest on a floured cloth and cover it with the same cloth for about 30 minutes. Alternatively, you can place it inside a bowl lined with a floured cloth, also covered. If you want the surface of the bread to be smooth and even, when you place the dough inside the bowl, the underside, where the stretch joins are, should be on top. When you are ready to bake, flip the dough out of the bowl so that the smooth side is on top.

Bâtard (Loaf)

We begin with the folded dough in a more or less square shape obtained from the pre-shape. The goal is to create surface tension with each fold we make. Take the dough and pull it towards yourself, slightly tightening it. Repeat this process by folding the dough towards the center from each side, forming a package. This process helps to strengthen the dough and provide it with better structure during baking.

Baguette

As always, you must create surface tension on the external sides of the dough folds to ensure a good structure and texture for the baguette. This can be done with gentle stretching and folding of the dough.
Pay attention to the length of the dough; as you handle it, it will gradually lengthen. The final result must fit inside the oven. Calculate an approximate length between 35 and 40 cm, depending on your oven.
Start with a pre-shaping into a loaf form. Using the edge of your hand, tap longitudinally along the center of the loaf to widen and slightly lengthen it until it reaches about 25 cm in length.
Fold one side towards the center of the loaf, ensuring the outer spine of the side you've lifted remains tense with a bit of air inside. Seal the seam by pressing firmly with your fingers for about 5 seconds.
Also fold the other side towards the middle, ensuring the outer spine of the side you've lifted remains equally tense with air inside. Seal the seam by pressing with your fingers for about 5 seconds.
Now, lay one side over the other and press the seam with your hands to ensure it is well sealed and free of air gaps.
Finally, gently roll the dough back and forth on the work surface, shaping it into a thin bar, applying only slight pressure to avoid forming a too narrow mass. This process should take about 30 seconds to achieve a uniform shape.

Loin

Start with a ball-shaped preform which we flatten with our hands to achieve uniform thickness. Then, with the help of a glass, make a hole in the center and ensure the hole remains open.
Gently stretch the dough from all sides, rotating it evenly to form a circular ring. Ensure the diameter remains consistent as you shape it.
Mark four quadrants on the dough with a skewer, pressing lightly to delimit the cuts. Sprinkle flour in the grooves to prevent them from rejoining during rest or baking.

Fendu

Start with a pre-shaped dough in the form of a loaf, ensuring the surface is smooth and uniform.
Using a thin stick, score a somewhat deep groove lengthwise, without reaching the base of the dough, to give it the characteristic shape of the fendu.
Sprinkle flour into the groove so that it does not close during resting and the second rise.
Rescore the groove with the stick and slightly separate the sides to accentuate the shape, taking care not to deform the dough.
Sprinkle flour over the groove again to ensure it remains well-defined up until the moment of baking.
Carefully turn it over and let it rest with the seam side down on a floured cloth. Cover the dough with the same cloth and let it rest for approximately 1 hour in a warm, draft-free place.
Once it has completed the second rise, carefully turn it over again so the seam is on top and it's ready for baking. Ensure the oven is preheated to the appropriate temperature before baking.

Spike

Start from a pre-shaped bar and form a baguette, as explained above. Be sure to work the dough with firm yet gentle movements to retain the gas generated so far.
Now, let the baguette rest for the second fermentation. Cover it with a damp cloth and leave it in a warm place for about 30-45 minutes or until it has doubled in size.
Once it's risen, place the baguette on baking paper and set it on the tray that will go into the oven. Make sure the oven is preheated to 220 °C.
Then, with scissors, make nearly transverse cuts on the loaf, without cutting all the way through the dough (the piece should remain continuous). Each cut should be about 5 cm long and evenly spaced.
Now, separate the cut portions alternately to one side and the other, to give it the appearance of an ear of wheat. Ensure the shape is maintained throughout the process.

Fougasse

Start with a pre-shaped loaf or bâtard, making sure the size is suitable for our oven.
Now, let it rest at room temperature for about 30-45 minutes for the second fermentation, until it has doubled in size.
Once it has risen, place the baguette on baking paper and put it on the tray that will go into the oven, preheated to 220 degrees Celsius.
Gently flatten it with your hands until you achieve a slightly triangular shape, maintaining a uniform thickness.
Using a scraper, make a longitudinal cut from the top vertex downwards without reaching the ends, ensuring the cut passes through the piece.
Also make some lateral cuts with a slight inclination at regular intervals to ensure even cooking.
With your hands, gently open the cuts before placing it in the oven to facilitate good expansion during baking.

Tabatière (half moon)

Start from a pre-molded ball shape that has rested long enough to relax the gluten, approximately 30 minutes in a warm place.
Lightly flour the top of the dough ball with flour to prevent it from sticking to the rolling pin.
Using a rolling pin, gently flatten half of the dough ball until you obtain a thin flap, making sure that the other half remains undeformed.
Brush the half of the dough ball that you have not flattened with a little oil, ensuring it is well covered but not excessive.
Fold the flattened flap over the unflattened part of the dough ball, pressing lightly to bind the two parts without crushing them.

Loaf Breads

Start with a dough based on a double fold or bâtard shape, well worked and with a homogeneous texture.
Using a rolling pin, flatten the dough until you achieve a clearly rectangular shape with a uniform thickness of approximately 1 cm.
Starting from one of the sides, begin to roll the dough slowly, ensuring that the outer edge of the side is slightly stretched and that the dough forms small air pockets inside. Seal the seam by gently pressing with your fingers.
Continue rolling the dough delicately, and with each turn, carefully press the seam to seal it completely.
The final seam should be well sealed; you can lightly pass your palm over it to ensure it's firm and without leaks.
Finally, roll the dough on the countertop to even out the surface and carefully place it inside the mold that has been previously greased or lined with baking paper.

Strain

Ensure all the strips have the same weight and length, as this will guarantee uniform cooking and a homogeneous appearance of the braid.
First, shape the strips into a baguette form. This is achieved by rolling them on a lightly floured surface until they reach the desired size and thickness.
Firmly press the ends of the strips to seal the tips, ensuring they do not unravel during the braiding or fermentation process.
When forming the braid, leave a little space between the strips, as during the second fermentation, which can last between 30 and 45 minutes in a warm place, they tend to expand. If there is not enough space, the braid shape may disappear.

Christopsomos

Divide the dough into two pieces, one of them being half the size of the other.
Shape the larger piece into a ball and let it rest covered with a damp cloth in a warm place until it doubles in size, approximately 1-2 hours.
Meanwhile, place the smaller piece in a food-grade plastic bag and keep it in the refrigerator to stay fresh.
When the larger piece has risen and is ready for baking, take the smaller piece out of the refrigerator. Divide it into two halves and shape each half into a strip; roll them on a lightly floured surface until they are long enough to extend beyond the main ball on both sides.
Cross the two strips over the ball, forming a cross at the center.
Using a scraper, cut the ends of the strips that extend beyond the ball in half and twist them into spirals towards the sides of the ball.

Phase-08: Second Fermentation

After this resting period, the dough increases in volume. Here, it reaches almost 80% of its final volume.
Important: If the dough is allowed to ferment too long during this second fermentation (until it doubles in volume), it may deflate when handled for baking or scoring, and it will not rise again.
If we let the dough rise in a container, it must be suitable for the expected size. It should not be either too small or much larger than necessary.
If we let it rise at room temperature, we must know what this temperature is to determine how long to let it rise before baking. Approximately:
At 21ºC, it may take about 90 minutes.
At 30.5ºC, it will only need about 40 minutes.
At 11.5ºC, it may take about 3 hours.
Starting from 21ºC, every variation of about 9.5ºC up or down halves or doubles the fermentation time.
If we exceed the necessary time, the dough will deflate when touched.
To let the loaves rise, first flour a cloth and place them well apart using the folds of the same cloth. It's best if they are placed against a wall, and on the other side, a tray or some object that prevents them from expanding sideways, forcing them to grow upwards.
The ambient humidity level during fermentation is also important. If the environment is too dry, a surface skin will form on the dough, hindering its subsequent growth.
There are different tricks to achieve a humid environment at home:
Place the dough inside a large food-grade bag (not plastic wrap, as it sticks and doesn’t allow the dough to rise well).
It can be placed under a large inverted bowl. It should be large enough to allow the dough to rise sufficiently. If spacious enough, a cup of hot water can be placed inside to generate significant humidity.
Heat the oven to the lowest temperature, turn it off, and let it cool down to 32ºC. Then, place the dough along with a cup of boiling water inside.
Use the microwave. Boil a cup of water, turn off the microwave and place the dough inside to take advantage of the generated humidity.

Phase

Preheat the oven to 180 °C to ensure it is at the optimal temperature when you place the dish inside.
Peel and dice the vegetables into 1 cm cubes. Ensure that the pieces are uniform so they cook evenly.
Heat a large pan over medium heat and add a tablespoon of olive oil. When the oil is hot, add the vegetables and sauté them for 8-10 minutes, stirring occasionally until they are tender but still slightly crisp.

Varnishes - Coatings

The bread can be glazed with oil, egg yolk, or egg yolk diluted with water to achieve different finishes.
The most common method is to do it with water because it does not affect the browning of the crust and facilitates seed coating.
For coating with seeds, we can do it before or after the secondary fermentation. Detailed procedure below:
Brush the top of the bread with water (or with diluted yolk) and sprinkle the seeds over it. This step can be done before or after the secondary fermentation.
Wet a kitchen cloth, sprinkle the seeds on it, and then roll the bread over the cloth. Important: this procedure can only be applied before the secondary fermentation.
Scoring the bread before baking allows some carbon dioxide to escape and facilitates growth; additionally, it looks decorative.
Before making the cuts, we can lightly flour the top of the loaf and spray a little water on it for a more professional finish.
The cuts should be made with a new razor blade. They shouldn't be too deep and should be at an angle of about 45 degrees. Important: if they are vertical, they tend to close up.
A quick and decisive cut should be made. It's better to wet the razor blade with water before each cut to achieve a clean and precise cut.

Another Way to Make a Score

When making the cuts, the bread may deflate. There is another way to achieve a good cut without handling the bread at the end of secondary fermentation, thus avoiding deflation: plan ahead to apply this alternative technique.
Set aside a small portion of about 100 grams of the dough when folding and use this portion to make a small braid.
Place this braid lengthwise at the bottom of a well-floured banneton. Make sure the braid is well-centered in the container.
Lightly flour the braid as well as the interior part of the banneton where the bread dough will be placed. Then, place the rest of the bread dough on top, completely covering the braid to allow for secondary fermentation for about 2 hours in a warm place.
When the dough has fermented and doubled in size, carefully flip the dough upside down so the braid is at the top. This step should be quick and fluid to avoid losing air from the dough.
Immediately after flipping, place the bread in a preheated oven at 220°C and bake for approximately 30-35 minutes, or until it achieves a nice golden color. The braid will become a decorative detail on the bread.

Grains for Loaf Breads or Pound Cakes

Make cuts on the bread with a razor blade just before baking, to achieve a proper grigne. These cuts should have a depth of about 5 to 7 mm and should be made at an angle of 30-45 degrees relative to the surface of the bread.

Phase-10: Baking

Preheat the oven to 180 degrees Celsius for at least 10 minutes before placing the food inside.
Place the dish in the center of the oven to ensure even cooking.
Bake for 25-30 minutes, or until the dish is golden and cooked to the desired doneness. Check for doneness by inserting a toothpick; if it comes out clean, it is ready.

Baked

If possible, place an empty cast iron pot at the bottom of the oven. This will help create steam during cooking.
Preheat the oven to the maximum it can give, 250°C (top and bottom heat), for a minimum of 30 minutes before baking to ensure even temperature.
Bring a small amount of water to a boil in a pot with a long handle to facilitate pouring later.
Set the oven to heat from Below only just before baking the bread.
Dust the base of the bread with semolina to prevent it from sticking to the baking tray.
Carefully place the bread in the oven, positioning it in the center on a tray or a baking stone.
Very carefully, pour the boiling water into the cast iron pan. Caution: the steam that generates instantly can burn us if we are not careful.
The steam created delays the crust's caramelization and allows the dough more time to rise, as well as adding more shine to the crust.
Bake the bread this way for 10 minutes, including the steam, to help create a perfect crust.
Set the oven to heat from Both TOP and Bottom to ensure even baking of the bread.
Lower the temperature to 230ºC to continue baking the bread without burning the crust.
Open the oven door to allow the created steam to escape. The steam is only necessary during the first 4 or 5 minutes of baking so the bread can rise well. After that, it needs a drier environment for the crust to become crispy.
Finish baking the bread. During this phase of baking, open the oven door a couple of times to allow the steam to escape. The duration of the baking will depend on the size of the bread:
For large loaves, bake for about 45 minutes more (in total about 55-60 minutes).
For 1/2 kg loaves, bake about 30 minutes more (in total about 40 minutes).
For baguettes, bake about 20 minutes more (in total about 30 minutes).
The bread will be done when the internal temperature reaches 95°C (wheat bread) or 98°C (rye bread). Use a kitchen thermometer to ensure accuracy.
Once baked, turn off the oven, slightly open the door, and leave the bread inside for an additional 10 minutes to allow the internal moisture to escape completely before removing it.

General Information

At a home level, we can also generate steam using a spray bottle. In this case, spray the oven walls once the bread is in, wait 30 seconds, and then repeat twice more at 30-second intervals. After this minute and a half, do not spray again.
Sweet and enriched breads, such as those containing eggs, butter, or fruits, should be baked at lower temperatures, between 165 °C and 175 °C. This prevents excessive burning of the outer crust before the inside has properly gelatinized.
To prevent the pastry from sticking to the baking peel or tray, place semolina at the base of the dough or on the peel. The semolina helps the dough slide when baking and prevents it from sticking to the tray.
If the pastry has stuck to the tray, a trick to release it is to place the tray on top of a cloth soaked in water, and in a few minutes, it will release on its own.

Problems with the Crust

If the crust does not brown, it may be due to the dough having fermented for too long, with the yeast consuming all the sugar. To avoid this issue, ensure that fermentation does not exceed the recommended time, generally between 1 and 2 hours depending on room temperature.
If the crust softens when the bread cools, it is because too much moisture remains inside the loaf when removed from the oven. To prevent this, we can increase the baking time by an additional 5-10 minutes, ensuring that the internal temperature of the bread reaches around 90-95 degrees Celsius. Additionally, leaving the bread inside the turned-off oven with the door slightly open for about 10 minutes will help eliminate excess moisture.
The trapped steam inside must gradually evaporate through the crust, or it will turn into interior moisture that the crumb will reabsorb. This process should be done slowly to avoid making the bread soggy. To ensure a good result, let the bread rest on a rack for at least 1 hour after removing it from the oven, allowing air to circulate around the entire loaf.

Phase-11: Cooling

Freshly baked bread should be cooled on a rack for at least 1 hour. This helps prevent water condensation at the base of the bread, which could affect the texture of the crust.
The bread should gradually cool without being cut for at least 2 hours. If cut too soon, the center of the dough might seem slightly raw and sticky, even if it is already cooked.

Phase-12: To Improve Day-Old Bread

Preheat the oven to 215ºC. Place the bread on the tray and put it in the oven for 5-8 minutes, until it's crispy on the outside. Once out of the oven, let it cool on a wire rack to prevent moisture from collecting at the bottom.

Phase-13: Defrost the frozen bread

Remove the bread from the freezer at least 2 hours before you need it and let it thaw at room temperature naturally.
If you need the bread quickly and haven't removed it from the freezer in advance, follow this emergency method:
Preheat the oven to 200ºC to ensure even heat.
Place the bread in an oven-safe dish and cover it with a cloth dampened with hot water and well wrung out to retain moisture.
Check the condition of the cloth every 8-10 minutes, and if necessary, re-moisten it to keep the bread hydrated.
A medium-sized loaf typically takes between 20-30 minutes to fully defrost using this method.
A baguette usually takes between 10-20 minutes to defrost properly.
If you want the crust to be a bit crispier, remove the cloth in the final minutes of the process and increase the oven temperature to 230ºC.

Recommendations & Tricks

Mix 500 g of flour with 320 ml of room temperature water, reserving the necessary flour for the starter if using one.
If the dough hydration is over 60%, use a mix that includes 20-30% strong flour to help develop the gluten properly.
Knead for 5 minutes by hand or with a mixer using the dough hook until the flour is well incorporated.
Let the mixture rest covered with a damp cloth for 30-40 minutes to allow autolysis, which helps improve the bread's texture and flavor.
After resting, add 100 g of active starter or 7 g of dry yeast and knead until well incorporated for an additional 5 minutes.
Add 10 g of salt to the dough and knead for 1 more minute to ensure it is well distributed.
Experiment with different kneading techniques: French kneading, stretch and fold, or the "pinch" technique to enhance the bread's texture.