
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.