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Sunday, January 15, 2012

Traditional Pan Bread - White

The first bread formula I am going to show you in my blog is the "Traditional Pan Bread -White". This is going to be a straight dough, i.e no pre-ferments, biga or poolish are used.
I would say that this is the perfect bread to make for any beginners, because its dough is very easy to knead.
Despite that, it certainly contains all the steps of the bread making process.







Ingredients

Ingredients for 5x500gr Loafs

Stage Ingredients Gr. Baker% Method
1 Baker Flour
Salt
1500
30
100%
2%
Sieve Salt with flour
2Butter302%Rub butter into Flour
3 Yeast (fresh)
Water
50
875
3.3%
58.3%
Disperse Yeast in water or
rub it in to flour. Add liquid into
flour and mix to a dough



Ingredients for 3x500gr Loafs

Stage Ingredients Gr. Baker% Method
1 Baker Flour
Salt
900
18
100%
2%
Sieve Salt with flour
2Butter182%Rub butter into Flour
3 Yeast (fresh)
Water
30
525
3.3%
58.3%
Disperse Yeast in water or
rub it in to flour. Add liquid into
flour and mix to a dough

Processing Details


Details Temp/Time Instructions
Dough Temperature26 C
Fermentation Time60 minsKnock back after 45 minutes or Folding
Scaling Weight4905 (3) Pieces
Hand up into a roun ball shape
Intermediate Proof10 mins.Keep Covered
ShapeKnuckle out inot a pad
Fold in ends to form a rectangle
Roll up (Swiss roll fashion)
Place individual dough pieces prepared in a
baking tin / pan
Dress with sieved flour (or egg wash)
Proof Time45-50 minsCut a slit along top using a sharp blade - prior to baking
Either one centre or three oblique and parallel
Baking temperature210 C
Baking time30-35 mins


The final loafs were very nice but not perfect.



1) Baking pan. It was too large and shallow to bake 490gr of dough. But these are the ones that you can easily find in the baking shops here in Ireland. The ideal ones would be 12x8x9 (LxWxH)

2) Dusting with flour: I forgot to dust the loafs just before scoring

3) Scoring; Scored was not perfect: Should have been a bit shallower on the straight one

4) Baking: I should have baked them few minutes more

Here you can find images for the some of the steps.



Dough after mixing 2 minutes mixing with K-Beater


Dough after 3 minutes mixing with Dough hook. I also hand-kneaded the dough few minutes.



Hamelman Folding Technique (instead of simple knock bak)




Dough after primary fermentation


Scaling

Scaling (round ball)






Shaping


scoring

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