Bakehouse

What comes next?

The bread dough is moulded into various shapes, little round balls for bread buns, bigger round balls for cobs, long pieces for batons and french sticks, or for tinned bread, it is rolled flat and made up like a swiss roll before being placed into a tin.

The dough has to recover again and the yeast made to work and make the dough rise. The baker places the bread dough into a warm, moist cupboard called a "Proover". It will stay in the proover for about 30 minutes; and in that time, the yeast will make lots of little gas bubbles in the dough and make it rise.

Once the dough has risen, it then goes into an oven for about 25 to 30 minutes to bake. At this point, the smell in the bakery is delicious!

When it is taken out of the oven it is placed on racks to cool. When it is cool enough the tinned bread is sliced, packed and delivered to the shops to be sold to us!

Thats it! That is How Bread Is Made!!

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