The Fresh Loaf

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Mixing Enriched Dough Ingredients

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Majed's picture

Mixing Enriched Dough Ingredients

Hi all,

Been trying to mix dough ingredients to a homogenous distribution with flour, however, the baked product tends to taste different with in the batch. For example, some of them taste more buttery, others salty, others, sweeter, etc. Another problem is salt and sugar are not fully dissolved because i could feel crushing them when chewing on the baked bread.

My question to the experienced, should i fully dissolve dry ingredients in water prior to mixing? or What method of mixing will give me a homogenous distribution of ingredients and fully dissolving salt and sugar? 

Bear in mind that the butter is mixed in at a cold solid state, out of the fridge and into the mixer.

Dough Ingredients:

Flour, Water (63%), Butter (5%), Salt (1.8%), Sugar (4.5%), Yeast (1%), Milk Powder (2%)

also note, the dough comes out of the mixer fully developed and perfect, the only problem is what i described above.

Thanks :) 

gary.turner's picture

I haven't had your issue with any of my breads, so what I can offer is my mixing process.

My usual formula is very close to yours: bread flour with 5% rye; 60% water (a little drier than yours); 5% sugar; 2% salt; 10% butter; 1% IDY; and 3-6% non-fat DMS.

A key, for me, is to sift together the dry ingredients, i.e. flour, sugar, salt yeast and DMS. If I forget to warm the butter, I cut it into small chunks and sift it in, too. Sort of like cutting it in for pie or biscuit dough. If warm, I premix it with the water. If I plan to use a long rest after the initial mix, I'll leave out the yeast and salt. I'll get back to that.

I use a dough whisk to sift the ingredients. I think it's more effective than a spoon. It takes about a minute is all. A good even mixture, I think, improves the incorporation into the liquids.

With  the mixer on low speed (I  use a DLX), pour the dry into the wet. The usual instruction is to mix to a shaggy mass, about a minute and a half in the DLX and three plus pounds (1.5kg) of dough. I prefer to go until the dough just shows signs of beginning to pull together, about three minutes. Stop the machine, throw a damp towel over the bowl and let it rest a bit, say ten to fifteen minutes, to let the hydration even out. If you want to go longer, leave out the salt and yeast. To add them after the rest or autolyse, flatten the dough across the bottom of the bowl and sprinkle the yeast evenly over the surface and do two letter folds. Then repeat the process with the salt.

Start the mixer back up at a higher speed and knead until you get the desired gluten development.

That should do it.



Majed's picture

Very well described. Will try it out.