Bread Making SOP

Ingredients / Materials

1. Warm or hot water (hot water makes the dough softer)
2. All-purpose flour
3. Silicone baking mat (see link below)
4. Rolling pin (the surface should be smooth)
5. Food cutter ring (see link below)
6. Two baking pans of the same size (see link below)
7. Oven (a small household oven is fine; a gas oven gives better results)

Steps

1. Lay the silicone baking mat on the table and sprinkle some flour on it to prevent sticking.
2. Place 100g of flour into a container (this makes about 4–5 pieces).
3. Add 55–60cc of hot or warm water (add the water gradually until the flour comes together into a dough that is not sticky. The required water amount varies depending on temperature and humidity).
4. Knead the dough by hand—press and fold repeatedly—until it forms a round ball (you may also use a bread machine to make the dough).
5. Divide the dough evenly into four portions and shape each into a round ball (wrap unused dough with plastic wrap to prevent drying).
6. Use a rolling pin to roll each dough ball into a thin, round sheet. (Dust the rolling pin with flour. After each roll, lightly dust the dough to prevent sticking. Roll top-to-bottom first, then left-to-right; the more you roll, the rounder it becomes.)
7. Use the food cutter ring to cut the dough into a perfect circle.
8. Preheat the oven to 375°F (or 350°F if you prefer the bread not to brown too much).
9. Place the dough circle onto a baking pan, then cover it with another identical baking pan on top (this allows even heating from both sides and prevents the dough from curling while baking).
10. Bake at 375°F for 7 minutes, or at 350°F for 8–9 minutes.
11. Remove the pans from the oven immediately and transfer the baked piece to a plate to cool.
12. After cooling, place the pieces into a zip-top bag and store them inside a metal tin (such as a cookie tin), with a sheet of paper towel between the tin and the bag.
    
• The zip-top bag prevents moisture loss.
• The paper towel cushions the pieces during transport.
• Properly stored, the baked pieces can stay crispy and delicious for several weeks.
13. When using the baked pieces, ensure they have no cracks or missing edges.

Links

#3 Silicone Pastry Mat

https://smile.amazon.com/dp/B07MK2P53L

#5 Ateco Food Cutter, 6” Round, Silver

https://smile.amazon.com/dp/B0000VLEZ4

#6 Baker’s Secret Signature Round Cake Pan, 9-Inch

https://smile.amazon.com/dp/B00MGTEPE0