traditional method

• the traditional method of breadmaking is often called bulk fermentation
• the key stages to breadmaking are: mixing, kneading, proving, knocking back, shaping, proving, baking
• the quickest and simplest method of breadmaking at home is to use fast-action dried yeast
• combine the dry ingredients (yeast, flour and salt), make a well and add water (25-37 degrees), mix liquid to create a shaggy dough, knead for ten minutes (to develop gluten), prove (carbon dioxide is produced and it doubles in size), knock it back to even texture, weigh and evenly shape, prove again (aids the yeast), bake