Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Mixing the Dough.

To start a dough right is to mix it right. A properly mixed dough should be mixed twenty minutes, in a single arm machine, mixed with a speed of at least 36 revolutions per minute. Some mix their doughs the same length of time in mixers at a speed of 60 revolutions per minute. This gives toughness to the dough and makes it take up more water. There is one danger, and this is allowing the dough to warm up too much. The mixed dough should be 80 degrees Fahr. It is necessary to find the amount the mixer warms up the dough in twenty minutes’ mixing, and allow for this in the temperature of the water added. A dough properly mixed should be tough enough to be pulled out like a rope without breaking.

Too many bakers are running their doughs too hot. We have had an exceptionally early spring—the change from cold to warm weather was very sudden. The bakers have not considered this and made the necessary changes, and consequently the dough is mixed too warm.

Humidity plays a very strong part in the fermentation. With a high humidity the dough works much faster than with a low humidity. It is necessary to take this into consideration in preparing the dough.