MIXING COUNTRY DOUGH

A process that is still a bit of a mystery to me.

Mixing plays a critical role in my current production process. And, I’m not sharing what I do with the world because I’ve figured “it” out. So much of what we do as bakers isn’t grounded in science or even rigorous experimentation - it’s just a product of how we learned to do it and what seemed to work. And, bakers are busy and don’t have a ton of appetite for risk or time to make experimental batches. But, as I learn more about mixing (from others or my own experience), I’ll share it here.

Here is a high level overview of my country bread process:

Combine (4m) —> Mix (7m) —> Rest in mixer (45m)—> tuck into tub for Bulk Fermentation (3hr) —> Pre-shape —> Shape—> Proof @ 45 degrees 12-15hr (though I’m playing with much higher temps at this stage) —> Bake (35m)

The mix sets everything up. It gives the dough the structural foundation to support fermentation. You can overdo it though and you’ll compromise texture and flavor. And, of course you can under-mix or over-hydrate the dough, failing…