Brian Lagerstrom reveals pro bread secrets | On carbs and the feeling of hunger (PODCAST E4)

Mix the dough; give it a primary fermentation.

Pre-shape: turn the dough out of the bowl and form a rough round.

Shape a round loaf: with a little flour between table and dough, pull an edge out until you feel tension and fold it to the middle; go around five to eight times until it will not get tighter. The side facing the table becomes the top.

Proof (secondary fermentation) until puffy but not so long it collapses; the dough should be cold and firm for scoring.

Score with a very sharp blade to give the loaf a weak point to open through; cold, well-shaped, properly proofed dough scores cleanly.

Bake with steam: spray the loaf a few times early in the bake, or bake in a combo cooker Dutch oven, or tent the loaf on a stone, steel or sheet tray with an inverted foil pan to trap its own steam.