• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
How-tos Kitchen

Stages in making bread

Published: 02.13.2021 » Last updated: 03.24.2022

Bread doesn't happen by magic. From using the correct ingredients in the right proportions to knowing if gluten has properly formed, well... it takes practice.

Home baked white bread

From mixing to baking, bread undergoes several processes. This is what bread dough looks like during the various stages in making bread IF you’re not using an electric mixer.

This is a very general illustration with sugar and oil used in the dough. These two ingredients are not always found in bread dough.

Measuring yeast, sugar, salt and flour for making bread

The first step is measuring the ingredients. Start with the flour then add the rest of the dry ingredients: sugar, salt and yeast. While sugar is not an ingredient in every kind of bread, in cases where sugar is required, it is best to add it at the beginning because yeast loves sugar and the dough benefits tremendously from that love affair.

Adding water and oil to dry ingredients for making bread

Next come the wet ingredients: water and oil. As mentioned earlier, that some doughs do not require any oil.

Mixing dry and wet ingredients for bread dough

With all the ingredients in the bowl, the next step is to mix them together right in the bowl until the liquids have been absorbed by the flour.

Resting bread dough before kneading

At this stage, the bowl is covered with a damp kitchen towel and allowed to rest before it is dumped on a floured surface where it will undergo kneading. Not every bread baker rests the dough before kneading but it works well for us so we do it.

Kneading bread dough by hand

Now comes the kneading which I can best describe as a push-press-roll process. Push the dough away from you while pressing it with the heel of your hand, roll it back towards you and repeat the process until the dough is smooth. Kneading can take anywhere from ten to 20 minutes.

Bread dough after kneading

When the dough is smooth, form it into a ball.

Take a clean bowl and coat the bottom and sides with oil.

Bread dough before and after rising

Drop the dough into the bowl and roll it around to coat the surface with oil.

Cover the bowl with a damp kitchen towel, place the bowl in a cool corner of the kitchen away from the sun, and leave the dough to rise until double in volume. How long it takes for the dough to rise depends on the temperature and humidity in your kitchen. Do not count the hours but, rather, peek at the dough to see how much it has risen.

The risen dough is dumped on a floured work surface again. There is no need to punch the dough because once you release it from the bowl, it will naturally deflate.

The dough is now ready to be divided, shaped and left to rise a second time before going into the oven. The dividing, shaping and second rising vary depending on whether you’re making loaves, buns or rolls. That part will be illustrated in individual bread recipes.

More recipes, cooking tips & food tales

Sesame seeds

Sesame seeds, sesame oil and sesame paste

shirataki, chicken and shiitake stir fry in pan

What is shirataki noodle made from?

Pouring red wine into pot with beef

Cooking with wine: Does the alcohol evaporate? Do the calories disappear?

Unshelled dried shrimps

Dried shrimps: how to buy, store and cook

Apetina

Is apetina the same as feta cheese?

A log of herb and spice butter, sliced

How to make herb and spice butter

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved