Molen de Hoop White Bread Mix 1 kg
Mix for white wheat bread
Bread mix for delicious, light white bread. Simply add yeast and water to the Molen de Hoop White Bread Mix.
For bread-maker use:
For every 100 g of mix, add 1–1.5 g dry yeast, approximately 62–64 g (cc) of water or milk, and, if desired, 5 g of butter or margarine. Ensure all ingredients are at room temperature (dough temperature: 26 °C).
Baking in the oven
Follow the ingredient ratios and method outlined for bread-maker use (see above).
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 dough ball, reserving a small amount of water to adjust the hydration later if needed.
3. When the dough is combined, add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with your palm, folding it back, and repeating until smooth. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board if needed.
Knead for 5–10 minutes (or use a powerful food processor) until the dough becomes smooth and supple.
6. The dough is ready when it feels elastic, dry, 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, round boule with a smooth surface. Place it in a warm spot (20–25°C) to rise for about 30 minutes. Cover with plastic wrap or a lightly dampened tea towel to shield it from drafts and prevent the surface from drying.
8. After 30 minutes, gently deflate the dough, then shape it into a rough rectangle with a rolling pin until it is about twice as long as your bread tin. Fold each end toward the centre, then roll up the dough lengthwise to create a tight loaf. Roll it up tightly from top to bottom and 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 evenly golden brown; if not, adjust the oven shelf position or temperature for even browning next time.
11. Once removed from the oven, immediately transfer the loaf to a cooling rack.
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 curates a range of premium gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
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
