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Many bakers consider mixing the most ingredients precisely. I know that some- to be added. But, all the other ingredients
important step in baking. As seen times baking is not considered a very were calculated on the original weight of
before in a precedent article (Newsletter precise science, unfortunately, but having the flour, not including the added flour-
Volume 6 Issue 3), all steps of the baking all the ingredients scaled properly will The result will be an imbalance in the
process are connected and all of them are insure a well-balanced formula and at the formula if the quantity of added flour is
important. However, knowing that mixing same time a very consistent end product. fairly large.
is the first mandatory step to produce
The second important thing is to calcu- A special note related to dough mixed in
bread, a lot of attention must be given to
late the water temperature. As seen in the vertical mixer or mixer without a bowl-
this stage of the baking process.
preceding article by Marsha de Angelis reverse option: if flour is placed first in
Numerous functional and crucial dough (Bread Lines Volume 10 lssue 1), water the bowl, it might be possible that some
characteristics, such as consistency, temperature will depend on a lot of fac- of it will get stuck in the bottom without
gluten development, and dough tors including temperature of the bakery, being incorporated into the dough. One
temperature will be determined during temperature of the preferment, mixing way to prevent this problem is to add
mixing. The goal of this two-part article time, etc. Taking all of these variables half of the water first, then all of the flour
will be to present in a very detailed way into consideration, the baker must define and the rest of the water, until the dough
what is really happening when we mix the adequate water temperature to use consistency is achieved.
dough. More precisely, the following in order to get the desired dough tem-
topics will be covered: 2 Ingredient Incorporation
perature at the end of the mixing. This
: Steps to follow in order to successfully When the ingredients are scaled and
desired dough temperature could be
mix a dough to the dough- water temperature determined, flour and
different depending on the type of bread
: What is happening during the mixing of water are placed in the bowl. The mixer
produced. In general, it is between 73°F
the dough is then turned on in first speed. During
and 78°F. Next, and once again this might
: Precautions to take when mixing extra seem very logical, it is necessary to make
the next three to four minutes flour and
ingredients Into the dough water will be combined together by the
sure that the mixer bowl and hook are
: Different mixing techniques -and their clean. It only takes a few seconds to clean
mechanical action of the mixer’s dough
applications hook. During this time, the baker must
scraps of dried dough still stuck to the
: How to determine mixing time bowl. If they are left there, they might not
watch the consistency of the dough
: Factors affecting mixing time dissolve properly into the next dough and
carefully. If more water is needed, this is
: What technique to choose in a will be found, hard as a rock, in the final
the best time to add it to the dough.
production environment product to the probable disappointment If preferments are used, they should be
Steps to follow in order to of the customer. incorporated into the dough at this stage.
successfully mix a dough Depending on the type of preferment
The last thing is to try to put the flour
Mixing is a procedure that could be (high or low hydration), the consistency
first in the bowl and then add the other
divided in four important steps. If all of the dough might be changed, and some
liquids and water. The idea is to avoid
those steps are carefully achieved, the water adjustments might be necessary.
changing the weight of the flour. In
result will be properly mixed dough and a general, formulas are designed using When the consistency is achieved, two
very consistent final product. baker’s percent where all the ingredients options are possible. One is to continue
1 Preparation before mixing are based on the total weight of the flour. mixing and incorporate the other ingredi-
This first step might sound very simple, For example, if the water is added first, ents of the dough like yeast and then salt,
but it is definitely an important one. Be- then the flour, and the baker realizes that or the baker “autolyses” the dough.
fore mixing, it is important to scale all the the dough is too soft, more flour will have
Continued on next page
Mixing and
Techniques – Part I
Continued from previous page
3 Incorporation of eggs
Eggs should be incorporated at the
beginning of the mixing, as they will
play a major role in the hydration of the
flour. It is recommended, even though
some formulas call for only eggs to
hydrate the flour, to always add some
water. Eggs don’t have the same flour
hydration characteristics compared to
water. To insure a good gluten quality,
at least 10% of water (in addition to the
eggs) is necessary. The final product
will have a lighter and moister crumb
texture.
4 Incorporation of dry ingredients
Ingredients like malt or milk powder
can be incorporated at the beginning of
the mixing time with flour and water.
Incorporation of solid ingredients like
nuts, dry fruits, chocolate chips...
Any chunky ingredients that won’t
dissolve into the dough must be
incorporated at the end of the mixing
time. Once the gluten has been prop-
erly developed, the mixer is turned
back in first speed and the ingredients
are, added to the dough. The dough is
mixed until the ingredients are well
distributed into the dough.
This gentle incorporation will have two
positive effects for the dough and the
bread. First, the ingredients will stay
intact into the dough (the action of the
hook in first speed in very gentle and
won’t crush the added ingredients).
Then, incorporating those ingredients
in a gentle way will reduce damage to
the gluten structure. If second speed
was used, the ingredients would react -
like razor blades into the dough and cut
all the gluten bonds that were formed
during the mixing.
This was a general description of the
mixing process. The next step is to
understand how a thorough knowledge
of mixing can be used. We will address
this topic in the next issue. ✹