Viking DMOR206SS Convection Cookbook - Page 16

Bread Techniques

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Bread Techniques Proofing dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at 100˚F (Warm) for 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is doubled when impressions remain after fingers are pressed 1.2 cm into dough. Preheating of oven is not necessary. Bake one loaf 25 minutes and two loaves 30 minutes at LOW MIX, 350˚F. After baking, bread should be golden brown and sound hollow when tapped. Do not let bread stand in oven; remove from pans immediately to cool on wire rack. Braid or other shape. Remove turntable from oven. Shape bread; place directly on turntable. No preheating is needed. Bake for three-fourths of the time in your conventional recipe on LOW MIX, 350˚F. 13

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13
Proofing dough.
Use your own recipe or frozen dough.
Place in well-greased bowl or loaf pan; cover with damp
cloth. Place in oven at 100˚F (Warm) for 30 to 45 minutes.
Frozen dough will take longer, 2 to 2
µ
hours. Dough is
doubled when impressions remain after fingers are pressed
1.2 cm
into dough.
Preheating
of oven is not necessary. Bake one loaf 25 minutes
and two loaves 30 minutes at LOW MIX, 350˚F. After bak-
ing, bread should be golden brown and sound hollow when
tapped. Do not let bread stand in oven; remove from pans
immediately to cool on wire rack.
Braid or other shape.
Remove turntable from oven. Shape
bread; place directly on turntable. No preheating is needed.
Bake for three-fourths of the time in your conventional recipe
on LOW MIX, 350˚F.
Bread Techniques