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5

Much would depend on exactly what ovens you are either getting for the new location or that come with the new location. The particular commercial natural gas convection ovens I get to play with sometimes have blowers that can be high, low or off - but you risk more unevenness than a home oven if the blowers are off. Mostly you need to experiment. Initially ...


3

If x is the fraction by weight of bread flour, then: 0.127x + 0.75(1-x) = 0.15 0.75 - 0.623x = 0.15 0.6 = 0.623x x = .963 So, use 96% bread flour and 4% of your high-gluten flour, by weight.


3

I don't know what a "mini oven" is, so I will skip this one. You should not, under any circumstances, get a microwave. A microwave is not suitable for baking. There are models which are supposed to be a microwave and convection oven at once, but I have frequently heard of them not turning off the microwaves when in convection mode, despite the manual ...


1

There's nothing wrong with your dough, it looks like you are getting a good rise out of it, which is what you want. I can't see you wanting to mess with success. What you need to do is adjust your rolling and braiding technique to take into account how much rise you are going to get. Try rolling out your braids a bit thinner and braiding them much looser, ...


1

Unfortunately, your link does not seem to be working for me right now, but assuming you are making a leavened bread dough, here's some tips. Let me know if you've tried all these before. Wet your hands before handling the dough. This will temporarily keep the dough from sticking to your hands but be warned: this effect will not last forever. Make sure to ...



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