Recipes

French baguette and rolls

1. High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2. Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed.

3. Conventional / vertical mixer - mix for up to 30 minutes on second speed. Process the dough immediately through a bread plant or scale off by hand. Mould the pieces up then rest for 5 minutes.

Give final mould the place on to bloomer wires or on trays - 6 x 480g or 4 x 950g.
Prove for 50 to 60 minutes.
Bake for 30 to 35 minutes with steam.
Baking temperature 440 - 460f or 225 - 240°C.

required final dough temperature 84 - 86 F or 28 - 30°C

White bloomer

1.high speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2.spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed.

3.conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process the dough immediately through a bread plant or scale off by hand. Mould the pieces up then rest for 5 minutes. give final mould then place on to bloomer wires or on trays - 6 x 480g or 4 x 950g.

Prove for 50 to 60 minutes.
Bake for 30 to 35 minutes with steam.
Baking temperature 440 - 460F or 225 - 240°C

required final dough temperature 84 - 86 f or 28 - 30 c

White hot cross buns 

1. High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2. Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed. 
3. Conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process through a roller plant or scale by hand into heads, mould round, rest for 10 minutes and then process through the b.d.m. Mould into desirable shapes e.g. rounds, fingers etc.

Prove for 50 - 55 minutes.
Bake for 15 - 20 minutes.
Baking temperature 450 F - 230°C.

required final dough temperature 84 - 86 F or 28 - 30°C

Fruited bread dough

1. High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2. Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed. 3.conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process the dough immediately through a bread plant or scale off by hand. Mould the pieces up then rest for 5 minutes. Give final mould the place on to bloomer wires or on trays - 6 x 480g or 4 x 950g.

Prove for 50 to 60 minutes.
Bake for 30 to 35 minutes with steam.
Baking temperature 440 - 460F or 225 - 240°C

Italian Slipper Bread (Ciabatta)

stage 1
Mix to for a smooth dough then place a well oiled container, cover and bulk ferment for 5 hours.

stage 2
note:(for extra flavour mixed herbs and olives can be added.)
1. Return the fermented dough to the mixing bowl, add the ingredients for stage 2 and mix to form a smooth dough. place into a well oiled container, cover and ferment for a further 40 minutes.

2. Tip the dough onto a well floured bench for a rustique look ground rice or rice cones can be used, and scale off carefully into a rectangular shape at 350g without knocking the dough bake. Stretch to form a slipper shape then place on a well floured or rice coned trays. Prove for approximately 70 minutes at ambient temperature. For best result bake on the sole of the oven for about 20 minutes at 235 °C

White baps and rolls

1.High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2.Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed.

3.Conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process dough immediately through a roll plant or divide into heads and process through the b.d.m. tray up the same as if you were using a roller plant.
Prove for 45 - 50 minutes.
Bake for 15 - 20 minutes.
Baking temperature 440 - 460 f or 225 - 240°C.

required final dough temperature 84 - 86 F or 28 - 30°C.

Brown Baps and Rolls

1. High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2. Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed

3. Conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process dough immediately through a roll plant or divide into heads and process through the b.d.m. tray up the same as if you were using a roller plant.

Prove for 45 - 50 minutes
Bake for 15 - 20 minutes
Baking temperature 440 - 460 for 225 - 240 c

Brown Breads

1.High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2.Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed.

3.Conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process the dough immediately through the bread plant or scale off by hand. mould the pieces up, rest for 5 minutes then give final mould and place into bread tins.

Prove for 50 - 60 minutes.
Bake for 30 to 35 minutes.
Baking temperature 440 - 460 f or 225 - 240 c.

White tin bread

1. High speed method - using 11 watt hours per kilo of dough or 5 watt hours per pound of dough. if a watt meter is not available to you mix for 2 to 3 minutes.

2. Spiral mixer - mix for 2 to 3 minutes on slow speed and 6 to 8 minutes on fast speed.

3. Conventional / vertical mixer - mix for up to 30 minutes on second speed.

Process the dough immediately through a bread plant or scale off by hand. mould the pieces up, rest for 5 minutes then give final mould and place into bread tins.

Prove for 50 to 60 minutes.
Bake for 30 to 35 minutes with steam.
Baking temperature 440 - 460F or 225 - 240°C

required final dough temperature 84 - 86F or 28 - 30°C