The Bread Game Changer: Our New Spiral Dough Mixer in Action!
Join us as we explore the features of this professional-grade mixer. We'll dive into its unique spiral mixing technique, designed to perfectly knead the dough for optimal texture and flavor. Watch as we prepare our special bread recipe, discussing the importance of each ingredient and the role the mixer plays in enhancing the bread's quality. We'll guide you through the entire process, from mixing the ingredients to kneading the dough, and finally, baking it to golden perfection. Expect tips and tricks along the way, ensuring that you can recreate this bread-making magic in your own kitchen.
Equipment
- 1 Spiral Dough Mixer
Ingredients
- 1 kg flour
- 730 mL water
- ½ tbsp Greek honey
- 16 grams dry yeast
Dry Ingredients
- 750 gr Caputo Manitoba
- 250 gr whole wheat flour
- 25 gr sea salt
- 30 gr amylase
- 35 gr malt flour
Instructions
- in a jar with the lukewarm water add ½ tbsp of honey
- add the yeast and mix it up well
- in the mixer add the dry ingredients
- add your bubbly water in
- start the spiral dough mixer and set the timer to 20 minutes
- take a little bit of olive oil on your hands and put a little bit on your surface so you can get the dough out of the mixer
- fold the dough into a nice ball
- transfer it into a bowl and cover it up for 1 hour or until double in size
- add some flour over the top, bottom and around the sides of the dough
- using a flexible dough card, move some flour down the sides of the dough to help it release
- flour your work surface
- remove the dough from the bowl
- split it down the middle
- take the first half and roll it over so you have the top back and give it a little bit of shape
- cover with kitchen towels until double in size
- preheat your oven at 230℃-446℉
- score the bread using a knife or a pizza cutter
- place two pizza stones in the middle rack of your oven and a pan with hot water in the bottom
- bake it for 30 minutes
- once ready let it rest for 10 minutes
- ready to serve