In courses at the National Baking Center, instructors explain how all steps of the bread baking process are interrelated, and how each step affects the final product. Only with this understanding can bakers begin to control the process. Here are some tips from the Center that can have an immediate impact on your bread productions. Fermentation Plan longer fermentation times.
Flavor comes from long, natural fermentation.
Pre-ferments can help even more. Use less yeast. Work down from there. Doughs continue to develop and gain the necessary strength during the first fermentation. Make-up and Baking Handle doughs gently.