Mixing: Two different methods are used for mixing a bread dough.
Straight dough method: This is the one found in most cookery books; it’s simple and straightforward. Using this method the flour is mixed with the salt and any fat used is rubbed in with fingertips. The yeast is blended with part of the recipe liquid, then immediately mixed into the dry ingredients with the rest of the liquid to make a rough dough in the mixing bowl.
Sponge and dough method: With this method, which is especially good if using dried yeast, two-thirds of the flour is mixed with the salt and any fat used is rubbed in with fingertips. The yeast is blended with all the water and the remaining third of the flour to make a hatter which is allowed to ferment for about 30 minutes, when it becomes frothy or spongy. Then the yeast hatter, or sponge, is mixed into the dry ingredients to make a rough dough in the mixing bowl. This method gives the yeast a lively start and shortens the time that is required for the bread dough to ferment or rise.
With both methods, a wooden fork is best for mixing yeast liquid evenly through the flour. Otherwise, use a wooden spoon.
2. Kneading: Kneading helps develop the gluten in the flour which is what makes bread dough elastic, essential for good bread.
Turn the bread dough out of the mixing bowl on to an unfloured work surface. If a wholemeal or wheatmeal bread dough is a little sticky, use a little extra flour for dusting the surface.
Push the dough down and away from you with the palm of the hand, then gather up the dough and push out again. You can afford to he quite firm and brisk at this stage. A bread dough will appear rough and sticky at first but as you knead the gluten gains strength and elasticity and the dough develops a smooth surface.
3. Fermenting or rising: This is the period when the yeast works to aerate the dough.
Shape the kneaded dough into a ball and return it to the mixing howl. Make sure the bowl is large enough to allow the dough to rise properly.
The dough must be covered to prevent the surface from becoming dry. Place the bowl of dough inside a roomy polythene hag and tie tightly; the dough will retain its warmth and moisture.
The kitchen table is the place to leave the dough to rise as a slow rising at room temperature makes the best bread. The dough is ready when doubled in size and when a floured finger pressed into the dough leaves an imprint.
4. Knocking back: When you knock back a risen dough you distribute the gas bubbles and even out the texture.
Turn the risen dough out on to an unfloured work surface and press all over with the knuckles to flatten it.
Gather the knocked back dough into a ball, then cover with cling film and leave it to rest for a further 10 minutes and you’ll find it’s easier to shape it into the bread you require.