Instructions: YEAST:
Bakers yeast is a one cell fungus which in the presence of flours and water will feed and grow ( bud ) and reproduce new cells. It is with this process that oxygen and simple sugars are turned into carbon dioxide and alcohol. the carbon dioxide which is trapped in the dough fibers causes expansion and thus rising of the dough. the small amount of alcohol is evaporated during baking .......

FERMENTATION: is the name for the chemical process in which yeasts become activated and give rise to the acidity in the dough ( starches broken down to sugars , then to carbon dioxide and alcohol) this process creates the flavor of the bread. Naturally a longer fermentation time offers the best flavor and taste. Breads rushed in this fermentation process may have an overly strong yeast flavor. Likewise breads that have over-risen may have a sour quality to them. However many people do not find either taste objectionable and enjoy the bread........

GLUTEN: is one of several proteins found in flour and holds the dough together making it more stretchable and elastic.Think of gluten as having a rubber or gum " stretchable" quality..When flour and water are combined the gluten is being activated. KNEADING of the dough helps continue to develop and activate the gluten.Too little kneading produces a weak dough and a small compact baked product. Over kneading produces a chewy, coarse grained product..... . It is certainly possible to overknead a dough and cause the gluten strands to rupture causing the product to collapse but I dont think it is usually the case if hand kneading techniques are followed properly.

Note: We are discussing bread here not pastries and tender cakes which require a lower gluten ( or protein flour ). and limited kneading....Read labels on the flour for gluten content.

FLOURS are categorized as Weak: ( soft wheat low gluten/protein ), example cake flour around 8%, or Strong: hard wheat ( high gluten/protein ) example bread flour 14 -16%. All purpose is a combination of both soft and hard wheat flours, 11% gluten content. All percents are approximates but give you an idea of protein content. Flours may be bleached, unbleached, bromated, contain additives and other conditioners etc. but these are topics for another time.

RISING: you will know when the dough is ready for its first rising after kneading, when the dough readily springs back when pressed with a finger. The dough should feel smooth like an ear lobe or babys behind! BRead fLour usually needs 8 to 10 minutes of hand kneading whereas all purpose flour usually requires 5 to 8 minutes of hand kneading. For both flours done by dough hooks in the machine much less time is required.

The normal rising times for bread dough to double in volume is anywhere from 1 to 2 hours+, This depends on the type of dough ( eggs, fat, milk sugar present in dough ), the warmth of surroundings etc. Usually heavy dough ( sugar,fat etc. ) requires several risings opposed to lean doughs ( flour and water )to achieve the best texture .Dont be tempted to let any dough over rise more than instructed because the dough may be coarse, heavy or collapse.

Finger press the risen dough, if an indentation remains, its ready to be punched down( at this point it should not "spring" back if finger pressed.)

PUNCHING down dough: after rising it is necessary to do so, so the yeast cells are redistributed and thus causing a lighter textured, manageable dough.Follow recipes instructions.Many sweet breads have double or triple risings as I indicated above.

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