Commercial Testing of Wheats and Flours

Ingredients

• 401 g flour
• 4 lb baking tin
• reserved flour for dusting

Directions

1. In a warm place, let the flour stand covered with flannel for 1 hour.

2. Knead the flour into a dough.

3. Clean hands and rinse with a little reserved flour, adding it to the dough.

4. Let the dough ferment for 3 to 4 hours.

5. Grease and weigh the baking tin.

6. Dust a clean kneading board with reserved flour and turn out the dough.

7. Mould the dough into a loaf, using the remaining reserved flour.

8. Transfer the loaf to the tin carefully.

9. Let the dough prove in the tin for about 1 hour, then weigh it.

10. Bake for 1 hour to 1 hour and 10 minutes, depending on oven heat.

11. Remove the loaf from the tin and allow it to cool for 1 hour before weighing again.

12. Cut the loaf across the highest part and note the color, texture, flavor, and moisture.