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Bread Baking Basics

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# Bread Baking Basics
This playbook outlines the fundamental steps involved in baking bread from scratch. It covers the essential phases of kneading, proofing, and baking required to create bread with a desirable crust and texture.

### Step 1: Ingredients
Gather all necessary ingredients, like flour, yeast, salt, water, and any other desired additions specific to the bread recipe being used.

### Step 2: Mixing
Combine the ingredients in a large mixing bowl, stirring until a rough dough begins to form.

### Step 3: Kneading
Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic. This develops the gluten which gives the bread its texture.

### Step 4: First Proof
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, typically about 1-2 hours, depending on the yeast and environment.

### Step 5: Shaping
Once the dough has proofed, punch it down gently, then shape it into the desired form for your loaf, and place it in the appropriate baking dish or on a baking sheet.

### Step 6: Second Proof
Allow the shaped dough to rise for another 30 minutes to an hour, until it puffs up again but is not quite doubled.

### Step 7: Preheat Oven
Preheat your oven to the temperature specified by your recipe. This is usually done during the second proof to ensure the oven is ready for baking.

### Step 8: Scoring
Just before baking, make shallow cuts on the surface of the dough with a sharp knife or lame. This allows the dough to expand evenly in the oven.

### Step 9: Baking
Bake the bread in the preheated oven according to the recipe&#x27;s recommended time and temperature until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

### Step 10: Cooling
Remove the bread from the oven and let it cool on a wire rack before slicing to allow the crumb structure to set.

## General Notes

### Yeast Activation
If using active dry yeast, make sure to activate it in warm water prior to mixing, unless the recipe calls for a different method. Instant yeast can generally be mixed directly with dry ingredients.

### Humidity and Temperature
Be aware that humidity and temperature can affect the rise of the dough. Adjust the proofing time as necessary.

### Baking Stones
For a crisper crust, consider using a baking stone and adding steam to your oven during the first few minutes of baking.