Part 2/13:
Making the dough from scratch is a core skill, and the process begins with simple ingredients: bread flour, salt, a touch of yeast, and water. The baker emphasizes the importance of thorough mixing to ensure all ingredients are evenly combined, preferably using a mixer with a dough hook attachment. Care is taken to mix on the lowest setting to avoid overworking the dough, preventing tearing and maintaining a tender texture.
Incorporating air bubbles during mixing is crucial; occasionally lifting and folding the dough helps develop its structure. The mixer is left unlocked during kneading—a strategic move to prevent engine burnout, as the dough's natural bounce supports gentle kneading without stressing the motor.