The production of yeast breads involves 12 basic steps. These steps are applied to yeast products in general, with variations depending on the particular product.
- Scaling ingredients
- Mixing
- Bulk fermentation
- Folding or punching
- Dividing (scaling or portioning of dough)
- Preshaping or rounding
- Benching
- Makeup and panning
- Proofing
- Baking
- Cooling
- Storing
As you can see, mixing of ingredients into a dough is only one part of a complex procedure.