Home > Photogallery > Benefits of hand mixing bread

Benefits of hand mixing bread

1. Combine the flour, water, salt, toasted wheat germ and liquid levain by squeezing with fingers to remove lumps. Gather into a ball and cover. Bulk ferment for three hours.

1. Combine the flour, water, salt, toasted wheat germ and liquid levain by squeezing with fingers to remove lumps. Gather into a ball and cover. Bulk ferment for three hours.
Click the next image in the sequence for the next step in this design.

1. Combine the flour, water, salt, toasted wheat germ and liquid levain by squeezing with fingers to remove lumps. Gather into a ball and cover. Bulk ferment for three hours.2. Flatten the dough roughly into a rectangle. Fold one-third of the dough toward the center, then fold the other side over the center.3. Rotate the dough 90 degrees and repeat the folding method to finish the fold. Let the dough rest for 45-minute intervals while completing two more folds. Rest dough for another 45 minutes before dividing into 500-g boules. Cover with plastic and rest 2
4. Shape the dough into a batard. Place the relaxed boule seam side up on the table and lightly degas. Fold over the top one-third of the dough and fold in the corners. Continue folding the dough downwards. Using the heel of the hand, seal the seam of the5. Proof seam side up for about two hours at 78°F.6. Bake in a deck oven at 450°F with two seconds of steam for 30 to 35 minutes.
Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking's 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.

In this Issue

Current Issue

The Baking Blog

Katie Martin
Katie
Martin
Maggie
Hennessy

Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.



Find new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business. View the home page here








The Baking eNewsletters

Read the latest news, hottest trends and brightest ideas that affect the wholesale and retail baking industries. View the archives

Upcoming Events


Dairy-Deli-Bake 2012
June 10-12, 2012
International Dairy-Deli-Bakery Association
New Orleans
608/310-5000

www.iddba.org


Resources



Associations

Classifieds

Photo Galleries

Social Media

Favorites

MeetingsNet

Product Information


Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.

Past Issues

Looking for a particular issue of Modern Baking? Use the dropdown menu below to assist you in your search.