Bread Making. Scaling. Mise en place is everything in a bakery or in any commercial kitchen do any kind production. It executes time management and efficiency. You want to weigh all of you ingredients out before you begin the bread making process. Mixing.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Mise en place is everything in a bakery or in any commercial kitchen do any kind production. It executes time management and efficiency. You want to weigh all of you ingredients out before you begin the bread making process.
There are many points that come into play with mixing as some people would take this step for granted. Mixing speeds and duration should come into consideration with different types of dough's. Also, when the fat is added can make a difference in the final product.
In this step you are pretty much allowing the yeast to feast on the sugars that are present. Yeast fermentation is a delicate elemental process that has to be controlled through time and temperature.
During the fermentation process you will want fold or degass the dough in order to get rid of any air bubbles that may have formed and redistribute the yeast and sugars. During the process acids and carbon dioxide also form as byproducts so it is important to get them out.
If you are professional baker most likely you have made a lot of dough and larger batches can be broken down into several individual loaves. If you making a smaller batch this step would be skipped.