Chiltern Bakery

27/29 Coness Street, Chiltern, 3683 - Phone/Fax 03 5726 1000

 Grain Breads (Whole and Cracked) Dough Formulae

Whole Grain Bread (Soy & Linseed)

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Method

* Dry mix on slow to evenly disperse ingredients.

* Add water slowly with mixer on slow speed.

*Mix on slow speed for 2 minutes.

* Mix on fast speed for 7 - 8 minutes. (Until the dough is sufficiently developed)

* Once mixed, turn onto the bench and scale up @ 770 grams.

* Mould up round and bench or box proof for 15 - 20 minutes.

* Run the dough through the final moulding up by hand or crescent machine and tin up for final proof.

* Keep and eye on this stage as over proofing can lead to a poorly shaped and wild looking loaf. Lid up when the dough is half way up the tin.

* With tins lidded place in the preset oven of 220 - 230 Celsius top and bottom for a period of 26 - 29 minutes.

Soy and Linseed whole grain mix.

Faults that may occur.

* Loaf sunken in at the bottom = less proof.

* Poor oven spring = underdeveloped dough. Mix it more to obtain a smooth textured dough. Remember, the smoother dough (with out over mixing ) the more air you can trap in the proofing periods.

* Dry cracking on the top of my loaf. It looks a funny uneven colour too = the dough is not proved enough. Allow it to ripen more before placing it into the oven.

Cracked grain bread dough.

Dry cracked/open grain.

And the same cracked/open grain soaked.