Video Transcript

So bread making, the first thing is weighing the ingredients, the second thing is mixing the ingredients, the third step is letting the bread rest and the fourth step, is rolling it into the shape that you want. This bread, has been rested. That way it has been rested, it has been taken out of the mixer, it has been cut, it has been weighed, to that perfect size, it has been rolled, like what I'm doing now and it has sat there for a good two or three hours. So, this dough, as you can see the air bubbles coming up, is ready to be punched, rolled and ready to go onto the board, to rise further and go into the oven. The procedure to roll it is, one hand stays steady and holds the dough while the other hand makes a circular motion, to get that balled shaped figure in there. Once you get that shape in there, you let it sit, for another couple of hours, then you fold it to knock the air out, you give it another fold, to knock the air out and one more fold, in the other direction and then you bring it in and you close the dough down. This will give you a nice loaf of bread, once it's ready. This is going to sit all night long, for tomorrow. This bread will probably triple in size and have a wonderful taste because it sat there so long and it'll be ready to go. All these rolls, that you see here, they've already done their sitting and they've already been risen to the appropriate size, to be shaped. It will sit another five or six hours outside of the refrigerator and it will sit another three or four hours, inside the refrigerator, to slow down the yeast growth and then, it's ready to go. Now, this roll, I made it with two folds because I want to make it a little bit longer.