3/2 Mixing

The Dough Matrix

Mixing a Dough By Hand


Starting with a 1kg dough
-1kg of white flour, 0.02 kg of salt, 0.01kg of improver, 0.02kg Yeast, 0.60L of water and 0.01L of oil.

Flour and ingredients were dry mixed on the bench. Yeast was added and also dried mixed into the dough. Flour was dry mixed into a somewhat doughnut shape, and water (sum) and oil were added into the middle. Working from the outside of inner circle hand mixing commenced, the flour was mixed into the water and oil and at stages the rest of the water was added. At 10mins of hand mixing the flour had began to come together into a dough. After 15-20mins of mixing by hand the doughs temperature was 24.5 degrees Celsius. After 20-25mins of continuing hand mixing the doughs temp was 26 degrees. The dough temp reached 27.1 degrees at half an hour of mixing and began to show a resembaling context of a dough which has been spun within a bowl and is at its FDT (final dough temperature). After 30-40mins the hand mixed dough was at its FDT of 28 degrees celsius. A window test was performed and so concluded mixing a dough by hand. Below are the pictures in sequence of the above description.