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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 @ 3.0 KG for 30
cut Rolls, 0.770 grams for Hi Tin and 0.500 grams for Savoury
Loaves..
* Mould up round and bench or box proof for 15 - 20 minutes.
* Cut the rolls and let bench rest for 10 minutes. Mould up as
desired after this.
NB. Ingredients such as pepper, seeded mustard,
capsicum, onion, potato flakes etc. can be added into the dough and
mixed through to achieve a different textured loaf, depending on the
ingredient used, and these doughs are perfect fo dinner rolls and
dinner knots for that special occasion.
* Mould up the 770's and 500's into rounds and let bench proof
for 15-20 minutes. Final mould as desired into Hi Tins, Tank
Loaf, Hi Tops, Tray Vienna, Cobbs and Savoury Loaves, adding any
ingredients with the final mould.
* Prove and bake as desired.
Cheese & Mustard
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