Hand kneading:
Knead the dough by hand on a floured surface for about 10 minutes, until it
becomes smooth and elastic, re-flouring the surface as necessary to prevent
sticking.
Food mixers:
We test our doughs on KitchenAid and Kenwood high quality, robust food mixers.
Use the dough hook and mix for the times shown in our recipes. Products made
using wholemeal flour require significantly less mixing time.
Moulding dough after kneading by hand or in a food
mixer:
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 shown below:
For a tin loaf:
For conventional baking of breads and gluten free products we recommend using a
2lb/1kg loaf tin of approximately 1500ml (about 2˝ pints) capacity: typically 21cm long x 11cm
wide x 5cm deep (8'' x 4'' x 2''). Lubricate the inside of the tin with a little vegetable
oil. This is not necessary if you are using our flexible silicon tins.
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| Gently flatten the dough
to about 2-3cm (1'') thick |
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 |
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| Starting at the top, roll
the dough towards you to create a sausage shape |
Place the dough join side
down into the pre-oiled tin |
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For rolls:
Gently flatten the dough to about 2-3cm (1'') thick.
Divide the dough into pieces of about 80g (3oz) each. You can either cut them into
rough shapes for a rustic look, or round them into balls.
Place the dough pieces on a baking tray covered with baking paper or a
Freebake silicon baking sheet.
Proving dough:
Dough should be proved in a warm place for about 45-60 minutes, until it has at
least doubled in size. Cover the dough with a clean, damp cloth or plastic bag
to prevent the surface drying out.
Don’t worry if the dough rises above the top of the tin. It is better for the
dough to be properly proved because underproving can result in excessive
“spring” in the oven.
Transfer the proved dough to the oven carefully: a sharp knock can cause the
dough to collapse
For gluten free products, prove until the dough reaches the top of the tin,
if possible.
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