Whole Grain Baking - Sue Gregg Cookbooks

The instructions and techniques explained for making yeast
breads seem complicated and involved, especially at first. The actual
practice, however, is really quite simple and easily understood after
a few practices. With increasing experience, you can make yeast
breads of any type with ease and confidence and will not need to refer
to involved instructions. The basic techniques are the same for all with
slight variation for sourdough or sprouted breads. Don't expect to
learn all there is to know from this book. It is an introduction to the
basics.
Getting the perspective from the outline below will provide a
clearer sense of direction to build your confidence.
Detailed explanations of these steps follow on
the succeeding pages, paralleling the basic
yeast dough and yeast bread recipes. After a
few yeast bread baking experiences, the recipes
alone will give you sufficient instruction.
Outline of Steps in Yeast Bread Baking
1. Soak major portion of flour.
2. Let stand 12 - 24 hours.
3. Proof the yeast.
4. Add remaining ingredients with yeast.
5. Knead, adding more flour as needed.
6. 1st rise - in the bowl
7. Press down gently.
8. 2nd rise - in the bowl
9. Press down gently; knead briefly.
10. Divide and shape; place in pans.
11. 3rd rise - Proofing - in the pans
12. Bake (4th rise - Oven Spring).
13. Turn loaves out to cool.
14. Cool completely before slicing/storing.
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