CH33 Bread Rolls

BREAD

1. Bread using Activated Dough

Developer (ADD)

2. Timed dough

3. No timed dough

4. Enriched

5. Festival

6. Oven bottom

ROLLS

7. Bread

8. Bridge

9. Bread rolls using ADD

INTRODUCTION 

1. When a small amount of bread is needed it can be made by hand but for larger quantities and for speed of production and efficiency a mixing machine with a dough hook is necessary.

2. The ideal temperature in a prover should be between 26°C - 28°C to achieve good fermentation.

3. To activate fermentation yeast is required and the two types of yeast are commonly available.

a. Compressed fresh

b. Dried

4. Compressed yeast is supplied in 1 kg blocks wrapped in waxed paper. This has to be stored in the refrigerator at 4°C and has a shelf life of fourteen days. Dried yeast has a shelf life of about a month provided

the packet is unopened. Fermipan is a powered yeast that is mixed in with the flour its shelf life is about 12 months and can be increased if kept in cold storage. Half the quantity in weight of fresh yeast called for in the recipe should be added when using dried yeast.

5. When the term "mix to a clean dough" is used this means no flour specks, not sticky, but a clean dough which cuts clear.

6. To test whether a loaf of bread is cooked take the loaf out of the bread tin and tap the bottom with the knuckles. If the loaf gives a hollow sound it is cooked.

The Art of Bread & Rolls

BREAD

1. BREAD USING ACTIVATED DOUGH DEVELOPER (ADD) (STRAIGHT DOUGH METHOD)

APPROXIMATELY 10 LOAVES

Ingredients

Flour                                                                    10 kg

Salt                                                                       20 g

Yeast                                                                    200 g

Water                                                                    6 ltr

ADD                                                                       50 g

Method

1. Sieve together the flour, ADD and salt.

2. Dissolve the sugar and yeast in water warmed to between 26°C and 28°C.

3. Mix the ingredients for 20 minutes to produce a stiff dough.

4. Cover the dough with a clean cloth and leave to relax for 3 minutes.

5. Immediately weigh, divide and mould the dough and place into bread tins on baking trays.

6. Prove to double the size at between 26°C and 28°C.

7. Bake as required for the individual recipe in an oven at 230°C.

Note: You can use a little sugar and oil in lieu of Add.

2. TIMED DOUGH (SPONGE BATTER METHOD) APPROXIMATELY 10 LOAVES

Ingredients

Sponge

Flour                                                                    3.5 kg

Yeast                                                                    100 g

Salt                                                                        50 g

Water                                                                    4 ltr

Dough

Flour                                                                    3.5 kg

Salt                                                                       100 g

Fat                                                                        100 g

Water                                                                    500 ml

Milk powder                                                        25 g

Method (sponge)

1. Dissolve the yeast in warm water at between 26°C and 28°C.

2. Sieve together the flour and salt then add the yeast and water and mix thoroughly.

3. Allow to stand and ferment at a temperature of between 26°C and 28°C for 75 minutes.

Method (dough)

1. Dissolve the milk powder in warm water at between 26°C and 28°C.

2. Mix the salt with the flour and rub in the fat.

3. Combine all the ingredients to form a dough.

4. Add the fermentation and allow to ferment for 1¾ hours, knocking the mix back once during this period.

5. Weigh, divide and mould the dough, place into tins or on trays and prove at between 26°C and 28°C.

6. Bake in an oven at 230°C.

3. NO TIMED DOUGH (RUBBING IN METHOD)

APPROXIMATELY 2 LOAVES

Ingredients

Flour                                                                     2 kg

Water                                                                    1 ltr

Yeast (fresh)                                                         50 g

Salt                                                                        25 g

ADD                                                                      10 g

Method

1. Sieve together the flour and ADD.

2. Dissolve the yeast in a little water. Separately dissolve the salt in a little water.

3. Add the remaining water warmed to between 26°C and 28°C to the dry mix to make a dough.

4. Combine the yeast and salt with the dough and mix until the dough is clean (i.e. no flour specks, not sticky, but a clean dough which cuts clear).

5. Weigh, divide and mould the dough and place into tins to prove at between 26°C and 28°C.

4. ENRICHED BREAD

Ingredients

Flour                                                                     1 kg

Salt                                                                        15 g

Sugar                                                                    10 g

White fat                                                              15 g

Milk powder                                                       25 g

Yeast                                                                    30 g

Water                                                                 500 ml

Method

1. Sieve together the flour and salt and rub in the white fat.

2. Dissolve the yeast, milk powder and sugar in the water warmed to between 26°C and 28°C and mix with the dry ingredients until the dough is clean.

4. Ferment for 1 hour, knock back and ferment for a further 30 minutes.

4. Weigh, divide and mould as required. Prove to double the size then bake in an oven at 230°C for 45 minutes.

Note: This mix will give 4 x 450 g loaves and can also be used to produce

Twists

Plaits

Milk bread

Bread sticks

Bridge rolls

5. FESTIVAL BREAD

Ingredients

Flour                                                                     5.5 kg

Salt                                                                         25 g

Milk powder                                                         25 g

Sugar                                                                      10 g

Yeast                                                                       50g

Water (approximately)                                         2 ltr

Method

1. Sieve together the flour and salt.

2. Dissolve the yeast, sugar and milk powder in the water warmed to between 26°C and 28°C and mix with the dry ingredients to form a clear dough.

3. Make a wheatsheaf and bake in an oven at 200°C for 1¼ hours.

6. OVEN BOTTOM BREAD

Ingredients

Flour                                                                    1.5 kg

Yeast                                                                    30 g

Malt                                                                       5 g

Salt                                                                        15 g

Milk powder                                                        10 g

Water                                                                    750 ml

Caraway seeds                                                     1 g

Method

1. Sieve together the flour and salt.

2. Dissolve the yeast, milk powder and malt in the water warmed to between 26°C and 28°C and mix with the dry ingredients to form a clear dough.

3. Ferment for 1 hour at between 26°C and 28°C, knock back and ferment for a further 30 minutes.

4. Weigh, divide and mould as required and prove until double the size.

5. Finish with a milk wash and caraway seeds and bake in a very hot oven at 250°C/Reg 9.

ROLLS

7. BREAD ROLLS

10 ROLLS

Ingredients

Flour                                                                    300 g

Yeast                                                                      10 g

Water                                                                    150 ml

Salt                                                                          5 g

Method

1. Sieve together the flour and salt and dissolve the yeast in the water warmed to between 26°C and 28°C, then mix with the dry ingredients to form a stiff dough.

2. Cover with a clean cloth and allow to ferment until double the size.

3. Knock back and divide into 10 pieces then mould into balls or cigar shapes.

4. Place on baking trays, make 2 incisions in the tops and prove until doubled in size.

5. Bake in an oven at 230°C for 30 minutes.

8. BRIDGE ROLLS

50 ROLLS

Ingredients

Flour                                                                    400 g

Margarine                                                             50 g

Eggs                                                                          2

Milk                                                                     125 ml

Yeast                                                                       15 g

Salt                                                                          5 g

Method

1. Sieve together the flour and salt then rub in the margarine to a sandy texture.

2. Whisk together the eggs and milk and bring to a temperature of between 26°C and 28°C. Add the yeast and allow to dissolve.

3. Mix all the ingredients together to make a dough.

4. Cover with a clean cloth and ferment at between 26°C and 28°C until doubled in size.

5. Knock back and divide into 15 g pieces and mould into cigar shapes.

6. Place on oiled baking trays, egg wash and prove until doubled in size.

7. Bake in an oven at 230°C for 15 minutes.

9. ROLL DOUGH USING ADD

Ingredients

Flour                                                                    2 kg

Salt                                                                        15 g

ADD                                                                      25 g

White fat                                                              100 g

Sugar                                                                     25 g

Yeast                                                                      75 g

Water                                                                     1 ltr

Method

1. Sieve together the flour, salt and ADD then rub in the white fat.

2. Dissolve the sugar and yeast in the water warmed to between 26°C and 28°C and mix with the dry ingredients to a stiff dough.

3. Weigh and divide off into 60 g pieces and mould to the required shape.

4. Place on oiled baking trays 50 mm apart and prove until doubled in size.

5. Bake in an oven at 200°C.Click here and start typing. Magni dolores eos qui ratione voluptatem sequi nesciunt neque porro quisquam est qui dolorem ipsum.