Part 4/6:
The final day involves shaping the dough, allowing it to proof, and finally, baking it. The dough is pressed into specially designed pans and allowed to rise in a warm, humid environment. This process develops air bubbles—indicators of good fermentation and a light hand with shaping is essential. The dough is proofed until it reaches just the right level of expansion.
After resting for a couple of hours, the loaves are transferred to the walk-in cooler overnight to halt further proofing, allowing the bakers to start fresh at dawn.