Method of making bread

• US 6,004,600 A
• Filed: 10/30/1998
• Issued: 12/21/1999
• Est. Priority Date: 10/30/1998
• Status: Expired due to Term

• Current Assignee: Charles Van Over
• Original Assignee: CVO IP, LLC
• Inventors: Van Over, Charles
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US09/183,429
• Time in Patent Office: 417 Days
• Field of Search: 426/231, 426/19, 426/496, 426/504, 426/519
• US Class Current: 426/231
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking

Abstract

A method of making bread dough, pizza dough, and bread using a food processor having a cutting blade. Flour, yeast, and salt are placed in a bowl of the mixer and their temperature is taken to obtain a dry component temperature. Depending on the type of mixer selected, a base temperature of either about 130° F. or about 150° F. is selected. The dry component temperature is subtracted from the base temperature to obtain a calculated liquid temperature. The temperature of a quantity of water is adjusted to the calculated liquid temperature. The mixer is started and the water is added to the bowl. The mixer is allowed to run for about 45 seconds and is then turned off. The dough is allowed to ferment and is then formed into loaves or pizza crusts, which are baked in an oven.

Claims

1. A method of preparing dough, said method comprising the steps of:

selecting a mixer having a blade and a mixing bowl;

selecting liquid components;

selecting dry components comprising flour and yeast;

adding the dry components to the mixing bowl;

measuring the temperature of the dry components to obtain a dry component temperature;

selecting a base temperature in a range of about 100-200°

F.;

subtracting the dry component temperature from the base temperature to obtain a calculated liquid temperature;

adjusting the temperature of the liquid components to the calculated liquid temperature;

starting the mixer;

adding the liquid components to the mixer, thereby forming dough from the dry components and the liquid components;

stopping the mixer after the mixer has run for a mix period of time, said mix period of time beginning when the mixer is started and being in a range of about 15-120 seconds; and

allowing the dough to sit for a fermentation period of time.

2. The method of claim 1, wherein the liquid components comprise water.

3. The method of claim 2, wherein about 53-95 parts of the water are selected per 100 parts of the flour selected.

4. The method of claim 1, wherein the yeast comprises a starter.

5. The method of claim 1, wherein the liquid components are added to the mixer while the mixer is running.

6. The method of claim 1, wherein the mixer is an electrically powered food processor.

7. The method of claim 1, where in the mixer is electrically powered, and the blade of the mixer is a metal cutting blade.

8. The method of claim 1, wherein the blade operates at a speed in a range of about 1000 to 3000 revolutions per minute.

9. The method of claim 1, wherein the blade operates at a speed of about 1700 to 1800 revolutions per minute.

10. The method of claim 1, wherein the blade has a mean width of about 1/2 to 11/4 inches.

11. The method of claim 1, wherein the mix period of time is in a range of about 30-90 seconds.

12. The method of claim 1, wherein the mix period of time is about 45 seconds.

13. The method of claim 1, wherein the mixer is a food processor and the base temperature is in a range of about 140-160°

F.

14. The method of claim 1, wherein the base temperature is in a range of about 120-140°

F.

15. The method of claim 1, further comprising the step of baking the dough in an oven at a baking temperature for a baking period of time.

16. The method of claim 1 further comprising the steps of removing the dough from the mixing bowl, forming the dough into a pizza crust, and baking the dough in an oven.

17. The method of claim 1, further comprising the steps of removing the dough from the mixing bowl, forming the dough into loaves, and proofing the loaves for a proofing period of time, said proofing period of time being in a range of about 30-45 minutes.

18. A method of preparing dough, said method comprising the steps of:

selecting an electric food processor having a metal blade and a mixing bowl;

selecting liquid components comprising water;

selecting dry components comprising flour and yeast;

adding the dry components to the mixing bowl;

measuring the temperature of the dry components to obtain a dry component temperature;

selecting a base temperature in a range of about 120-160°

F.;

subtracting the dry component temperature from the base temperature to obtain a calculated liquid temperature;

adjusting the temperature of the liquid components to the calculated liquid temperature;

starting the food processor;

adding the liquid components to the food processor, thereby forming dough from the dry components and the liquid components;

stopping the food processor after it has run for a mix period of time, said mix period of time beginning when the food processor is started and not exceeding 120 seconds; and

allowing the dough to sit for a fermentation period of time.

21. The method of claim 18, wherein the mix period of time does not exceed 50 seconds.

22. The method of claim 18, wherein the blade operates at a speed in a range of about 1000 to 3000 revolutions per minute.

23. The method of claim 18, wherein the blade operates at a speed of about 1700 to 1800 revolutions per minute.

24. The method of claim 18, wherein the blade has a mean width of about 1/2 to 11/4 inches.

25. The method of claim 18, further comprising the steps of:

forming the dough into loaves;

proofing the loaves for a proofing period of time, said proofing period of time being in a range of about 30-45 minutes; and

scoring the loaves.

26. The method of claim 18, further comprising the step of placing the dough in a cooler at a reduced temperature for a retardation period of time, said reduced temperature being in a range of about 37-45°

F., and said retardation period of time being in a range of about 3-4 hours.

27. The method of claim 18, further comprising the step of placing the dough in a cooler at a reduced temperature for an extended retardation period of time, said reduced temperature being in a range of about 34-47°

F., and said extended retardation period of time being in a range of about 12-16 hours.

19. The method of claim 19, further comprising the step of baking the dough in an oven at a baking temperature for a baking period of time.

20. The method of claim 19, wherein the mix period of time is in a range of about 30-90 seconds.