Hobart Commercial
Hobart Commercial
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I'm looking for a large batch recipe for white or wheat bread. I will be mixing this in a commercial mixer.
This will be mixed in a Hobart 40 quart commercial mixer.
Whole Wheat Bread
1/3 cup shortening
1 cup hot water
1 cup packed brown sugar
3 (.25 ounce) packages active dry yeast
4 cups warm water (110 degrees F/45 degrees C)
4 tablespoons white sugar
4 teaspoons salt
6 cups bread flour
6 cups whole wheat flour
Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool. In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough. Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk. Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.
No-Knead White Bread
3 cups water(lukewarm, about 100 F)
1 1/2 tablespoons yeast(granulated)
1 1/2 tablespoons salt(kosher or other coarse salt)
6 1/2 cups all-purpose white flour(or healthier, white whole wheat, no need to sift)
cornmeal
In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough. Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration. To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go. While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal. Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don’t have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F. When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top. Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.
nfd♥
