Bread Baking Fundamentals · Lesson 03 · 20 min

The Full Process, Step by Step

Overview

Nine steps from mixing to finished loaf. Total active time is about two hours. Total elapsed time is 12-24 hours — most of it hands-off fermentation. Each step has a purpose. Understanding the purpose tells you what to watch for.

Tap a step — see what to watch for

Full process at a glance

Start

8:00 AMFeed starter (levain)

5 min

Use when doubled and domed.

4:00 PMAutolyse

30–60 min

Flour + water, rest covered.

5:00 PMMix — add levain + salt

10 min

Target dough temp 75–78°F.

5:10 PMStretch and fold

4 sets × 30 min

Then leave alone.

7:10 PMBulk fermentation

4–12 hrs

Done when 50–75% grown, poke test passes.

1:10 AMPre-shape + bench rest

20–30 min

1:40 AMFinal shape → banneton

10 min

1:50 AMCold proof in fridge

8–16 hrs

9:50 AM · Day 2Preheat + score + bake

~1.5 hrs total

500°F covered 20 min, 450°F uncovered 20–25 min.

11:20 AM · Day 2Cool + cut

1–2 hrs

Steps 1-3: Levain, Autolyse, Mix

Levain (4-12 hrs before): Build a small preferment from your starter. Use it when doubled and domed — this is peak activity.

Autolyse (30-60 min): Mix flour and water, rest. Gluten begins forming without kneading. The dough will feel rough and shaggy at first, then smooth as the proteins hydrate.

Mix: Add levain and salt. Mix until incorporated. Target dough temperature: 75-78 degrees F. This is the most important number in the process.

Steps 4-5: Bulk Fermentation + Stretch and Fold

BULK FERMENTATION, OR FIRST RISE, BEGINS when mixing finishes and continues until the dough is divided. This is a critical period in the breadmaking process when the dough begins fermenting in a single, large mass. During this time, organic acids, carbon dioxide, and other compounds are produced. These compounds bring desirable flavors, storage qualities, and improved texture,

Stretch and fold: 3-4 sets every 30 minutes during the first 2 hours of bulk. Grab one side, stretch up, fold over. Rotate 90 degrees, repeat 4 times. This builds gluten strength without kneading.

Steps 6-7: Pre-shape + Final Shape

Pre-shape: Gently shape into a rough round. Rest 20-30 minutes uncovered. This bench rest allows the gluten to relax so you can shape without tearing.

Final shape: Shape into boule or batard. The goal is surface tension — a tight, taut outer skin that will hold the loaf's shape through proofing and baking. Place seam-side up in a floured banneton.

Steps 8-9: Cold Proof + Bake

Cold proof: Cover and refrigerate 8-16 hours. The cold slows fermentation, develops flavor, and makes scoring easier. Cold dough holds its shape better when you load it into the oven.

Bake: Preheat to 500F with Dutch oven inside for 45-60 min. Score, bake covered 20 min (steam phase), uncovered 20-25 min until deep brown. Cool on rack at least 1 hour before cutting.

← The Four Ingredients — Deep Dive Fermentation Mechanics and Timing →