Commercial Testing of Wheats and Flours

Ingredients

• 401 flour
• 4 lb baking tin
• reserved flour

Directions

1. Let the flour stand for an hour in a warm place, covered with flannel.

2. Knead the flour into a dough.

3. Clean hands and rinse them in a little reserved flour; add rinsings to the dough.

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

5. Grease and weigh a 4 lb 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, minimizing loss.

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

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

11. Remove the loaf from the tin and allow it to cool.

12. After an hour, weigh the loaf and note the crust color and aroma.

13. Cut the loaf across the top with a sharp knife and observe the color, texture, flavor, and moisture.