Viking RDMOR206SS Convection Cookbook - Page 34

Bread & Baking Techniques

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Bread & Baking Techniques Proof dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at *SLOW COOK 100˚F. 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 inch into dough. (*Necessary to change temperature on SLOW COOK.) Preheating of oven is not necessary. Bake one loaf 25 minutes and two loaves 30 minutes at LOW MIX. 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. 32

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32
Proof dough.
Use your own recipe or frozen dough. Place in
well-greased bowl or loaf pan; cover with damp cloth. Place
in oven at *SLOW COOK 100˚F. 30 to 45 minutes. Frozen
dough will take longer, 2 to 2
±
hours. Dough is doubled
when impressions remain after fingers are pressed
²
inch
into dough. (*Necessary to change temperature on SLOW
COOK.)
Preheating
of oven is not necessary. Bake one loaf 25 minutes
and two loaves 30 minutes at LOW MIX. 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.
Bread & Baking Techniques