Make sure all ingredients are at room temperature, water that is too hot will result in a bad dough with a temperature that is too warm and will greatly affect the end result. The actions below are basic actions and may differ per bread recipe. Specific recipes can be found in the booklet 'Mills, millers and home-made bread baking'.

Making dough

Weigh all ingredients accurately. Sift the flour. Place all ingredients, with the exception of any filling to be added such as fruit, in a mixing bowl. Mix the ingredients by hand or with a mixer (with dough hooks). Knead until the proteins in the flour are smooth; this will take at least 15-20 minutes. Rub the dough on the counter and roll it back. Repeat these actions until the dough becomes tough and comes away from your hands.

Proving the dough (pre-proofing)

To obtain a tasty and airy bread, it is important that the well-kneaded dough is given sufficient time to rise. The sugars present in the dough will cause the yeast to start working and the sugar will be converted into carbon dioxide and alcohol (evaporated during baking). The carbon dioxide makes the bread rise and makes the bread airy. Let the dough rise at room temperature for about 15-25 minutes.

Form dough

Press the dough into a round disk with a surface area of 2 flat hands. Roll up the dough into a cone shape and let it rest for 15 minutes. Flatten the cone shape to twice the length of the tin to be used or space on the baking tray. Beat 1/3rd on both sides. part towards the center and then roll up the dough. Press the protruding dough edges firmly and form the bread dough. Place the bread dough in the tin (bus bread) or place it on the baking tray (floor bread).

Naris

The proofing time for a floor bread is approximately 35-40 minutes and for a box bread approximately 45 minutes



Bake

Preheat the oven to the highest setting for 15 minutes Place the baking tray or place the baking tin on the baking tray a shelf below the center of the oven Set the oven temperature to the indicated setting, for example 240 degrees Baking time for a bus bread is approximately 45 minutes and for a floor bread 35 minutes