“How To”- Bread Making

“How To”- Bread Making
Equipment Demonstrated In Today’s Class:
Zojirushi Auto Bread Bakery
Bosch Compact mixer
Electrolux Assistant mixer
Also, hand kneading
Welcome to class! You’ll leave today knowing you can do this, and with an
understanding of which mixing method(s) suit your families’ needs. If you think of a
question after you get home, you can email us at [email protected] Also,
be sure to utilize the helps in the Recipe Collection – it’s packed full of information
on mixing, kneading, shaping and baking.
I. Dough Shaping Basics
Each person will shape a dinner roll and a free form loaf.
II. Ingredients
Let’s review the purpose and use of some of the ingredients used in the Basic
Bread Dough recipe:
•
Wheat – use hard red or hard white, or a combination of the two
•
Yeast – likes it warm and cozy but not scalding hot (you must refrigerate
the opened pkg.)
•
Salt – try Real Salt brand for flavor and added nutrition
•
Lecithin – an emulsifier, for softness
•
Gluten – the protein that enables dough to rise, gives your bread
“stretchability”
•
Flax seed – adds fiber & nutrition (essential fatty acids☺)
Tip: Notes on each item used in yeast breads can be found in our Recipe Collection,
“INGREDIENTS FOR YEAST BREADS” section (pp. 10-13).
III. Zojirushi Auto Bread Bakery (Yields 1 2-lb. loaf)
1. Proper Use and Care
a. Programming Homemade Cycles
b. Dough Cycle
c. Order of Ingredients
2. Common Mistakes
a. Leaving Out Paddles
b. Experimenting With Low Gluten Flours
c. Perishables Used With Delay Timer
d. Other Machines – Wrong Cycle Chosen
Tip: The Owner’s Manual has a trouble shooting chart.
IV. Bosch Compact Mixer (Can handle 1-4 1-lb. loaves at a time, that’s a single or
double recipe of the Basic Bread Dough.)
1. Proper Use and Care
a. “Add the ingredients and set a timer!”
b. The bowl, splash shield, and dough hook are dishwasher safe.
2. Common Mistakes (These could apply to all mixers).
a. Adding too much flour
b. Taking too long to add flour
c. Under-kneading/Over-kneading
d. Killing the yeast
(i.e., opened yeast not refrigerated; water too hot; yeast added with salt)
V. Electrolux Assistant Mixer (Can handle 2-9 1-lb. loaves at a time.)
Tip: Refer to the Recipe Collection sections “KNEADING DOUGH IN THE ELECTROLUX
ASSISTANT” (p. 15), as well as RISING, SHAPING AND BAKING (pp. 16-18).
VI. Hand Kneading (See Recipe Collection p.15, “KNEADING DOUGH BY HAND”)
Tip: Oiling the surface or bowl as well as your hands can prevent sticking. This also
helps to prevent dry loaves due to working in too much flour during the kneading
process.
“How To” – DLX/Electrolux
Equipment Demonstrated In Today’s Class:
Electrolux Kitchen Mixer
Tribest Personal Blender
The Electrolux Kitchen Mixer a.k.a. DLX:
•
•
•
•
The Electrolux can handle 2-9 loaves of bread at a time, 15 lbs. of bread dough, or 21
cups of flour.
For the softest bread use the Roller and Scraper.
Start the mixing process on low and then turn to the highest speed to knead
Don’t worry about how sticky the dough looks while mixing, the kneading process
will take care of that.
Recipe
1. Zojirushi Bread Recipe
Taken from: The Bread Beckers Recipe Collection
1 1/2 cups Hot Water
1/3 cup Olive Oil
1/3 cup Honey
2 Tbs. Lecithin
1 tsp. Gluten
1 Egg
2 tsp. Salt
4 1/2 cups Freshly Milled Flour
1 Tbs. Yeast
Combine water, oil, honey, lecithin, gluten, egg, and salt in the Electrolux bowl and mix
on low speed. Add 2 cups of flour and mix until you can no longer see any dry flour. Add
yeast. Add 1 cup of flour and pull the arm to the center of the bowl. If the dough follows
the roller and forms a doughnut around the roller, you have enough flour. If it does not
pull away and follow the roller add 1/2 of flour and try it again until it does. Some days it
will only take 4 cups of flour and other days it may take 4 3/4 - 5 cups. This will help you
know when you have enough flour. You will now have to bring the arm about 1 ½ inches
from the side of the bowl and lock it into place to prevent the dough from pushing up and
out of the bowl. Turn the speed up to high and set timer to knead for 6-7 minutes. The
dough should form a smooth ball in the last 1-2 minutes of the kneading process. The
Electrolux will turn itself off when the time is up. Let the dough sit for 15 minutes in the
Electrolux bowl. Turn dough out onto a floured surface. Preheat oven to lowest
temperature (mine is 175°). Shape dough into loaves or dinner rolls. Place in greased
pans and place into preheated oven and turn the oven off. Loaves will take about 30-40
minutes to rise and dinner rolls take about 25-30 minutes. Once risen, remove from oven
and preheat to 350° for loaves and 400° for dinner rolls. Bake loaves for 30 minutes and
rolls for 10 minutes. Makes 2 1 lb. Loaves or 16 sandwich rolls.
www.breadbeckers.com
The Bread Beckers, Inc. (770) 516-5000
“How To” – DLX.doc
“How To” – DLX/Electrolux
Why we chose the Zojirushi Recipe:
We love this recipe. It is now the basic dough that we use for everything. This recipe is so
easy to double, triple, and even quadruple in the Electrolux. You will notice that the oil
and honey are equal amounts so,
If you double the recipe:
• 2/3 cup oil + 2/3 cup honey
Triple the recipe:
• 1 cup oil + 1 cup honey
It doesn’t get much easier then that. Also you will notice that the recipe calls for 4 1/2
cups of flour.
Remember:
• 1 cup of grain = 1 1/2 cups flour.
For 4 1/2 cups of flour you need to grind 3 cups of grain. This makes it easy when
doubling or tripling the recipe.
If you double the recipe:
• 6 cups of grain
Triple the recipe:
• 9 cups of grain
I also like this because I like to mix my grains. My favorite mix to use is 2 parts Hard
Red Wheat (2 cups) and 1 part Hard White Wheat (1 cup).
If you double the recipe:
• 4 cups Hard Red + 2 cups Hard White
Triple the recipe:
• 6 cups Hard Red + 3 cups Hard White
Another great mixture is equal parts Hard Red (1 cup), Hard White (1 cup), and Kamut (1
cup).
It is really easy to measure your grain and then just dump it into your mill. We hope that
you enjoy this recipe as much as we have.
www.breadbeckers.com
The Bread Beckers, Inc. (770) 516-5000
“How To” – DLX.doc
“How To” – DLX/Electrolux
How Many Loaves & Rolls
Single Recipe
Size:
Pan to use:
1 – 2 lb. Loaf
2 – 1 lb. Loaves
2 – French Bread Loaves
3 - Baguette Loaves
32 – Small Dinner Rolls
16 – Sandwich Rolls
12-13 - Hamburger Buns
Norpro X-Large (12 inch) OR
Kaiser X-Large (12 inch)
Norpro Medium (8 inch) OR
Kaiser Medium (8 inch)
French Bread Pan
Baguette Pan
Cookie Sheet
Cookie Sheet
Cookie Sheet
Double Recipe
Size:
Pan to use:
2 – 2 lb. Loaves
3 – 1 1/2 lb. Loaves
4 – 1 lb. Loaves
4 – French Bread Loaves
6 Baguette Loaves
64 – Small Dinner Rolls
32 – Sandwich Rolls
24-26 - Hamburger Buns
www.breadbeckers.com
Norpro X-Large (12 inch) OR
Kaiser X-Large (12 inch)
Norpro Large (10 inch) OR
Kaiser Large (10 inch)
Norpro Medium (8 inch) OR
Kaiser Medium (8 inch)
French Bread Pan
Baguette Pan
Cookie Sheet
Cookie Sheet
Cookie Sheet
The Bread Beckers, Inc. (770) 516-5000
“How To” – DLX.doc
A Few Words About The Wonder Mill
Grinding:
1. Be sure to turn the Wonder Mill on before putting the grain in.
2. Be sure that you never overfill the grain hopper.
3. The hopper holds 8 cups of grain.
4. The canister holds 12 cups of flour.
**Remember: 1 cup of grain mills into 1 ½ cups of flour.**
5. If you are milling large grains like corn or beans, you must grind on the coarsest
setting.
Cleaning:
1. Once the grain has finished running through the Wonder Mill, let it continue to run
for about 5-10 seconds and then turn it off. This allows the milling heads to clean
themselves.
2. DO NOT wash the Mill or the canister lid.
**Note: You can just dust it out with a pastry brush or dry cloth.**
3. The canister can be washed, but make sure it is completely dry before grinding again.
**Note: Moisture in the canister lid and canister can cause the mill to clog.**
A Few Words About Mixers
The Electrolux, a.k.a. DLX:
1. The DLX can handle 2-9 loaves of bread at a time.
2. When mixing your recipe, use the exact amount of flour that the recipe calls for.
**Note: If you alter the amount of liquids in the recipe (honey, oil, or egg),
you will have to adjust the amount of flour in the recipe to avoid
having a stiff dough. Too much flour will make the dough too stiff
and will cause all of the mixers to walk across the counter. If this
happens, all is not lost. Add 1 Tbs. water and it will loosen up.**
3. Start the mixing process on low and then turn to the highest speed to knead.
The Dimension 2000 and The Bosch Kitchen Center:
1. The Dimension and the Bosch can handle 2-6 loaves of bread at a time.
2. A general rule of thumb is to use ½ - ⅓ cup more flour then the recipe calls for.
3. Knead on speed 1 and knead about 2 minutes longer then the recipe calls for.
**Note: Because these two machines use a dough hook, they require
a bit more flour and a bit longer kneading time.
The Kitchen Aid:
1. The Kitchen Aid can not handle more then 2 loaves of bread at a time.
2. Use the exact amount of flour that the recipe calls for.
3. Knead on medium speed for about 8-10 minutes.
**Note: Kitchen Aid just isn’t what it used to be. Even the heavy duty ones
can not handle the bread dough very well.
**Overall Reminder: Don’t worry about how sticky the dough looks while
mixing, the kneading process will take care of that.**
If you continue to have trouble with your recipes, try the following.
Recipe
For The Electrolux “DLX”:
Slightly Sweet But Very Simple Whole Wheat Bread (Ashley’s variation)
Taken from: The Bread Beckers Recipe Collection
2 cups Hot Water
1/3 cup Olive Oil
1/3 cup Sage Honey
4 Tbs. Lecithin
2 Tbs. Gluten
1 Egg
2 tsp. Salt
5 cups Freshly Milled Flour
3 ½ tsp. Yeast
Combine water, oil, honey, lecithin, gluten, egg, and salt in DLX bowl and mix on low
speed. Add 3 cups of flour and mix until you can no longer see any dry flour. Add yeast.
Add 1 cup of flour and pull the arm to the center of the bowl. If the dough follows the
roller and forms a doughnut around the roller, you have enough flour. If it does not pull
away and follow the roller add 1/2 of flour and try it again until it does. Some days it will
only take 4 1/2 cups of flour and other days it may take 5 1/4 cups. This will help you
know when you have enough flour. You will now have to bring the arm about 1 ½ inches
from the side of the bowl and lock it into place to prevent the dough from pushing up and
out of the bowl. Turn the speed up to high and set timer to knead for 6-7 minutes. The
dough should form a smooth ball in the last 1-2 minutes of the kneading process. The
DLX will turn itself off when the time is up. Let the dough sit for 15 minutes in DLX
bowl. Turn dough out onto a floured surface. Preheat oven to lowest temperature (mine is
175°). Shape dough into loaves or dinner rolls. Place in greased pans and place into
preheated oven and turn the oven off. Loaves will take about 25 minutes to rise and
dinner rolls take about 15-20 minutes. Once risen, remove from oven and preheat to 350°
for loaves and 400° for dinner rolls. Bake loaves for 30 minutes and rolls for 10 minutes.
Makes 2 1 ½ lb. Loaves or 16 dinner rolls.
From start to finish this process takes me about 1 ½ hours. You can use any of the
variations from our recipe book with this recipe.
I have been working on perfecting this recipe for the last 2 years. This is what I have
found works for me every time. If you continue to have problems with your recipe, try
this one so that you will learn how the dough is supposed to look and feel, then go back
to your recipe and start trying to perfect it.
Questions, Answers, & Solutions
Q: Why is my bread falling in the oven?
A: The most common reason for bread falling in the oven is that it rose too long before baking.
Other reasons may be, rough handling of the dough while rising, under-mixed or over-mixed
dough, or even a low gluten wheat.
Solution: Back off on your rise time about 5-10 minutes. Let your bread rise in the pans in a
secure place where you will not have to move them around while they are rising.
Q: It takes hours for my bread to rise in my house. What should I do?
A: This could be happening because of several reasons; one is that your yeast may be dead; the
other being that your house might be to cool or drafty for the bread to be able to rise.
Solution: First, make sure that your yeast is still alive. You can do this by filling a cup with
warm water and adding a bit of sugar or honey, then add the yeast. If it bubbles up then your yeast
is still alive. Once yeast is opened, it must be kept in the refrigerator or the freezer. If your yeast is
not the problem then you might try letting it rise in a warm oven. This will help your bread to rise
faster as well as providing a safe and warm area for it to rise in.
Q: Why is my bread so heavy?
A: The most common reason for heavy bread is too much flour. You could be adding too much in
the mixing and kneading process. You could also be adding too much when you are shaping it into
your loaves.
Solution: Try not to worry about how sticky the dough looks while you are mixing it. The
kneading process will make it smooth and elastic. Try not to work to much flour into the dough
while you are shaping it into your loaves or rolls.
Q: How do I know if my bread is done?
A: The internal temperature of bread that is done should be 200°.
Solution: Purchase a small kitchen thermometer. They are a very handy tool to have around the
kitchen.