<< Back to Recipe index

Using a Bread Machine as dough mixer

Laucke bread premixes are extremely tolerant and this enables them to give excellent results over a wide range of conditions

Method

• Carefully weigh out dry ingredients and place them in the mixing bowl. If using compressed yeast instead of dry, double the quantity.
• Add water according to premix instructions at a temperature to give a finished dough temperature of 28°C. Water temperature should be between 25 deg C and 35 deg C.
• Mix dough in the normal manner for your machine. Remove the dough and turn off machine after mixing.
• Give 10 minutes rest (floor) time. During this time the dough relaxes, becomes easier to handle, and more extensible. This gives the potential for the best possible products.
• Scale to required loaf, roll or bread stick size, and round up into nice smooth ball shape.
• Give 10 minutes intermediate rest (cover with damp cloth or plastic).
• Final mould into desired shape.
• Proof in esky with boiled kettle or in microwave with hot water in it (not operating) for 35 to 50 minutes or until doubled in volume.
• Spray or brush with beaten egg, milk or water if desired and sprinkle with sesame or desired topping. Sticks and some loaves are nice if shallow cuts are made across the top with a sharp knife prior to baking.
• For heavy or thick crusty loaves bake long and cool eg. up to 90 minutes at 400° - 420° F or 190° - 200°C . If too dark reduce temperature. If too light increase temperature.
• French sticks and rolls should be baked at 440° F or 210° C for up to 25 minutes for a thinner, crispier crust. Spray the dough with water prior to baking or place an old tin with hot water in the oven to produce some steam that will improve the crust.