Pizza Dough / Dough Menu 12
This setting can be used for all types of dough, not just pizza dough.
This menu allows you to create a variety of doughs for breads, croissants, bread rolls and pizza to bake in a conventional oven.
Once the cycle is complete, place the dough onto a floured surface and using floured hands, shape as desired. Prepare your baking trays by greasing them lightly with butter or oil spray, or simply by dusting them with a little flour.
Place the shaped dough onto your prepared tray and allow it to proof. Proofing allows your bread to rise, making it light and airy.
To add interest to breads, try some different shaping techniques or mix and match different glazes and toppings. These should be applied just before baking, after the dough rises (proofs) for the final time.
Bake your bread in a moderately hot (200°C/180°C
Remove cooked bread from the pan or baking tray and cool on a cooling rack. Allow to cool before slicing.
Toppings
Toppings can add character and flavour to bread, but be sure when using a topping, to brush the dough with a little milk (or other glaze), so the topping has something to “grip” to. Otherwise as your bread rises and bakes, the topping will fall off.
Toppings can include seeds, such as poppy, caraway, sesame, pepitas or sunflower seeds, mixed grain, oats, dry or fresh herbs, garlic, cinnamon sugar, salt, sliced olives, sundried tomatoes, crumbled fresh cheeses, grated melting cheeses. If adding melting cheese, you may want to add this in the last 10 minutes of cooking, so it doesn’t burn.
Glazes
Glazes can be brushed over the dough before or after baking; by using a clean soft pastry brush.
Crisp, shiny crust, darker golden colour – brush with beaten egg yolk before baking.
Soft, rich golden, satiny crust – brush with egg white before baking.
Soft, matt finish – brush with milk before baking.
Moist glaze that highlights the golden colour – brush with melted butter or margarine after baking.
Sweet, glossy, sticky crust – brush with sieved apricot jam after baking.
Drizzle cooled, sweet tea rings or buns with icing or dust with icing sugar before serving.
Alternatively, for a rustic artisan look, you could just sprinkle with a little extra flour before baking.
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