| * 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 8 - 12 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.
* For tin Breads - 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. The same can be said for Rolls
and Vienna also. Lid up when the dough is half - 3/4 way up the tin
(depending on gluten development - the more developed, the less
height).
* With tins lidded place in the preset oven of 220 - 230 Celsius
top and bottom for a period of 26 - 29 minutes.
* Rolls 12 - 14 minutes. Vienna 25 - 35 minutes
Notes.
More wholemeal flour may be used to obtain a more wheatmeal type
loaf. Just increase the % of wholemeal flour to white flour. |
