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A note on slashing the dough before baking. Some cooks recommend slashing the dough, some don't. Sometimes I do. Sometimes I don't. The distinctive slashes in the dough were originally meant to help people tell which loaf belonged to which person when baking in a village communal oven. Each family would have their own pattern for slashing the dough. These days the slashing is really just a traditional decoration. Some people say slashing helps the bread expand better while baking because the slashes will open up. That may be true to some extent. Anyway, I consider slashing optional and leave the choice up to you. If you slash, use a razor sharp knife dipped in oil, or it will stick to the dough and drag rather than cut. Don't go deeper than about 1/4 inch.
From How to Bake Bread for Techies |
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In conventional spiral mixer, the mixing time for a dough of about 165 kg will be around 12 minutes depending such factors as the quality of the flour and the mixing method (f. i. the moment when salt is added will influence the mixing time; delayed salt addition will shorten the mixing time). During these 12 minutes one can distinguish a number of stages :
pick up : dough is sticky, cold and lumpy initial development : dough is getting warmer, smoother and drier clean up : dough is at maximum stiffness and comes together as one mass. The colour will also change from yellowish to more white final development : dough is at its correct temperature and handling quality. A gluten film can be easily obtained by extending a piece of dough let down : dough is too warm and sticky, it lacks elasticity and has too much flow breakdown : dough is beginning to liquefy From Bakery technology - Mixing |
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