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| | SOME HINTS & TIPS ON MOULDING, PROVING & BAKING
Moulding dough after mixing:
Shape the dough into a ball and allow it to rest on a floured surface for 10-15 minutes, covered with a plastic bag or clean cloth, to prevent the surface drying out. Then follow the techniques outlined below:
For a tin loaf:
For conventional baking of breads we recommend using a 2lb/1kg loaf tin of approximately 1450 ml capacity: typically 21cm long x 11cm wide x 5cm deep. Grease the inside of the tin with a little vegetable oil. This is not necessary if you are using a siliconised (non stick) tins.
Stage One
Gently flatten the dough to about 2-3cm thick
Stage Two
Pull the dough to gradually extend at the sides Fold the sides into the middle of the dough, ensuring the width is about the length of the bread tin
Stage Three
Starting at the top, roll the dough towards you to create a sausage shape Stage Four
Place the dough join side down into the prepared tin Stage Five
Prove as detailed below
For rolls.
Scale the dough into pieces of about 80g each and round them into balls. Rest them for 5 to 10 minutes and round them again.
Place the dough pieces on a greased or silicone baking paper lined baking .
Cover with a damp cloth or lightly oiled cling film and allow to prove in a warm place until doubled in size.
Bake at 225 to 203c for 10 to 15 minutes.
Proving & Baking Tin Bread.
Dough should be proved in a warm place for about 45-60 minutes, until it has at least doubled in size. Prevent the surface of the dough drying out by covering it with a clean, damp cloth or a piece of lightly oiled cling film.
Correct proof will be achieved when the four corners of the tin are almost filled and the top of the dough is showing above the tin.
Put the tin in the oven carefully. Any sudden knocks can cause the dough to collapse
Bake for about 25 to 30 minutes at 225c or until the loaf is golden in colour and the base sounds hollow when tapped gently. |
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