White Bread

Kevin Kindland

Kevin Kindland

22nd June 2015

White Bread

The Dough can be made the night before and the it just needs knocking and shapeing
and left to prove for 1 hour

Bread Rolls eighed 50g
Loaf eighed 500g
Ripley Twist 250g Rye 250g hite
Flour Pot 125g of two types
Small Flour Pot 25g of two types

To make this bread with a “ferment”, i.e. similar to a starter. Each time you make bread after
that, just add the ferment to the ingredients above before mixing and working, and set aside a
new 500 g piece in the fridge after the working. Using a ferment will give your bread an even
better flavour.

Ingredients

  • Makes 30 Rolls
  • 1kg Strong Flour
  • 30g Milk Powder
  • 20g Salt
  • 20g Sugar
  • 30g Yeast
  • 40g Rapeseed Oil
  • 550g Water
  • 500g Ferment 500g of the day before bread
  • Makes 60 Rolls
  • 2kg Strong Flour
  • 60g Milk Powder
  • 40g Salt
  • 40g Sugar
  • 60g Yeast
  • 80g Rapeseed Oil
  • 1100g Water Warm
  • 500g Ferment 500g of the day before bread
  • Makes 90 Rolls
  • 3kg Strong Flour
  • 90g Milk Powder
  • 60g Salt
  • 60g Sugar
  • 90g Yeast
  • 120g Rapeseed Oil
  • 1650g Water Warm
  • 500g Ferment 500g of the day before bread
  • Makes 120 Rolls
  • 4kg Strong Flour
  • 120g Milk Powder
  • 80g Salt
  • 80g Sugar
  • 120g Yeast
  • 160g Rapeseed Oil
  • 2200g Water Warm
  • 500g Ferment 500g of the day before bread
  • Makes 150 Rolls
  • 5kg Strong Flour
  • 150g Milk Powder
  • 100g Salt
  • 100g Sugar
  • 150g Yeast
  • 200g Rapeseed Oil
  • 2750g Water Warm
  • 500g Ferment 500g of the day before bread
  • Makes 180 Rolls
  • 6kg Strong Flour
  • 180g Milk Powder
  • 120g Salt
  • 120g Sugar
  • 180g Yeast
  • 240g Rapeseed Oil
  • 3300g Water Warm
  • 500g Ferment 500g of the day before bread

Method

1. In a food mixer with dough hook, place the Sugar, Yeast, Flour, Salt, Oil and Milk Powder into the bowl add ferment. Pour in the water and mix to a solid dough. Mix on low speed for 4-8 minutes.

2. Remove the dough from the mixer and place in a bowl. Cover with a damp towel and leave until the dough has risen by two—thirds of its original size.

3. Heat the oven to 250°C.

4. Keep 500g bake for next day ferment

5. Knock back the dough and shape as desired. Place it on a baking tray lined with parchment. Cover with a damp towel and leave until the dough has risen by two-thirds.

6. Leave to prove for 1 hour until they have doubled in size.

7. Bake immediately for 15-20 minutes for rolls and 40-45 minutes for loaves.

8. Spry with water (Commercial ovens will only take 8-12 minutes for rolls and 20-25 minutes for loaves.) Allow to cool before serving.

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