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Chiltern Bakery

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

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White Dough Formulae for Sandwich Loaf

Ingredients:	1kg Dough	%
Bakers Flour	1 kg	100%
Salt	20 grams	2%
Sugar	20 grams	2%
Margarine	20 grams	2%
Milk Powder	20 grams	2%
Improver	10 grams	1%
Gluten	10 grams	1%
Yeast	10 grams	1%
Water	litres	54% - 58%
Oven Temp = 220C Baking Time = 25-30 mins.

Finished Product

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 prove for 15 - 20 minutes. Cover the dough with a cloth.

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

* Keep and eye on this stage as over proving 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.

* Turn out of tin when baked, cool and then slice. Enjoy!

0.770 gram cuts ready for moulding up

The dough moulded up.

Cover with cloths to keep retain the dough heat and keep warm.

Faults which 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. (You may also increase the bench proof time too, this helps with ageing the dough. )

(approximately)After 20 minutes proof, ready for the final mould.

Notes

This recipe can be altered with the addition of another 4% Milk Powder. This confers a greater milk flavour and is more traditional with this % of Milk Powder.

Final tin stage before baking off. Dough is 4-pieced for a better grain & keeping quality in the loaf.