Highlight the eight procedures for making bread.

Eight procedures for making bread

1. Weigh and assemble the ingredients, sieving the flour and salt together and warming the bowl and flour slightly.
2. Prepare the yeast, creaming or dissolving it in a little warm (not hot) water with a little sugar to activate it.
3. Mix and form the dough, adding the yeast liquid and enough warm water to the flour to make a soft, elastic dough.
4. Knead the dough thoroughly for several minutes until it is smooth, springy and no longer sticky, to develop the gluten.
5. Prove (first rising), covering the dough and leaving it in a warm place until it doubles in size.
6. Knock back and shape, punching down the risen dough to expel gas, then dividing and moulding it into loaves or rolls and placing them in greased tins.
7. Second proving, leaving the shaped dough in a warm place again until it has risen and nearly doubled once more.
8. Bake and cool, baking in a hot oven until well risen, golden and sounding hollow when tapped underneath, then turning out onto a wire rack to cool.