How is Bread Baked?
From flour to your table.
The Overview
Most commercial bread comes from industrial bakeries using precisely controlled fermentation and baking.
The process relies on yeast to create carbon dioxide bubbles that make bread rise.
Here’s exactly what happens step by step.
🥘 Main Ingredients
• Flour
• Yeast
• Water
• Salt
Step 1: Measuring Ingredients
All ingredients are precisely measured by weight using digital scales for consistency.
Flour, water, yeast, and salt are combined in exact proportions.
This precision ensures uniform baking results across all loaves.
Step 2: Mixing the Dough
Flour is mixed with water and other ingredients to hydrate it fully.
Electric mixers or kneading develops gluten structure, creating elasticity.
This takes 5-15 minutes depending on mixing intensity.
Step 3: Bulk Fermentation (First Rise)
Yeast feeds on sugars in flour and multiplies, producing carbon dioxide gas.
These bubbles expand, stretching gluten and allowing dough to rise.
This takes 30 minutes to 8 hours depending on recipe and temperature (ideal 36-40°C).
Step 4: Folding (Punching Down)
After dough doubles in size, it is folded to release excess carbon dioxide.
Folding redistributes nutrients and develops more gluten structure.
This strengthens the dough for shaping.
Step 5: Dividing & Shaping
Dough is portioned into individual loaves using bench scrapers.
Each piece is gently pre-shaped into loose form (round, oval, or long baton).
Dough is then rested for 10-20 minutes before final shaping.
The Final Steps: Proofing and Baking
Step 6: Final Proofing (Second Rise)
Shaped dough undergoes final fermentation, creating gas for the oven rise.
Dough typically doubles in size over 30 minutes to 2 hours depending on yeast type.
A “poke test” determines readiness: indent should spring back slowly.
Step 7: Scoring & Oven Preparation
Professional bakers score (cut) the dough to guide steam expansion and prevent tearing.
Water mist or steam is applied to keep crust soft during initial baking.
Ovens are preheated to 175-230°C (350-450°F) depending on bread type.
Step 8: Baking
Bread bakes for 20-35 minutes in a hot oven with steam injection.
Temperature zones in commercial ovens range from 115°C to 176°C across zones.
Bread is done when internal temperature reaches 98-99°C and crust turns golden-brown.
Why This Process?
Fermentation is essential for flavor development and digestibility.
Yeast produces lactic acid and enzymes that break down flour, improving nutrient absorption.
Temperature control ensures consistent rise and prevents bacterial contamination.
What About Additives?
Most commercial bread includes:
• Dough conditioners – for uniform texture and shelf-life
• Emulsifiers – for moisture retention
• Preservatives – to slow mold and extend freshness
These are listed on the ingredient label.
Many are derived from natural sources.
The Bottom Line
Bread baking is a controlled fermentation process that relies on precise temperature and timing.
It’s designed for consistency, food safety, and extended shelf-life in commercial settings.
Now you know exactly what happens from dough to finished loaf.
