Simply add water and yeast, then prove and bakeforfresh, homemadebrown breadevery time.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy breads. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
Processing advice forbread makers
For every 100 g of mix, add about 1–1.5 g dry yeast, approximately 65 g (cc) of water or milk, and, if you like, 5 g of butter. Select the wholemeal programme (3–4 hours) on your machine. Start with all ingredients at room temperature and aim for a dough temperature of 26°C.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
For ovenbaking (without a bread maker):
Follow the same ingredient ratios and instructions outlined above for bread-machine baking.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home and professional kitchens, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
1. Start with all ingredients at room temperature (20–25 °C). If needed, adjust the water temperature using this formula: desired dough temperature × 3, minus the flour temperature, minus the room temperature.
2. Combine the flour, yeast and most of the water to form a soft dough, reserving a small amount of water to adjust the hydration later if needed.
3. When the dough is cohesive, add the margarine (if specified in the recipe).
Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board or clean work surface.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
6. The dough is ready when it feels elastic, ‘dry’ to the touch, and smooth. Gently stretch a small piece; if it forms a thin, transparent membrane (the ‘windowpane’ test), you’ve kneaded enough.
7. Shape the dough into a tight, smooth boule and let it rise for about 30 minutes in a warm (20–25°C) spot. Cover with plastic wrap or a lightly dampened tea towel to guard against chill, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball again or roll it out with a dowel until it is roughly twice the length of your loaf pan. Fold each end toward the center, one at a time, to match the pan’s length. Roll it up tightly from the top toward the bottom, then set it in the loaf pan, seam side down.
9. Let the dough rise for another 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Create steam by spraying a little water on the oven floor just before closing the door.
10. After 35–40 minutes, the loaf should be done and boast a deep golden-brown crust all over. If it’s not quite there, adjust the oven shelf position or the temperature for the next batch.
11. Once removed from the oven, transfer the loaf to a cooling rack right away.
12. The bread is done when it sounds hollow when tapped on the bottom.
About Molen de Hoop
Molen de Hoop is a tall windmill that was built in 1850 by H.B. Meyer and taken over by the Pijnappel family two years later. The mill has been owned by this family for many years. In September 2014, Jan and Henriëtte transferred the expanded business, Grutterij-Molen ‘De Hoop’ Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and sources premium ingredients and gift items. Though demanding, the work feels more like a labor of love for the family, ensuring that the mill keeps running smoothly.
Today, the mill supplies premium raw ingredients such as flour and meal, plus convenient bread mixes and cake mixes that are popular with hobby and professional bakers alike, many of whom shop through Baktotaal.
Specifications
