Bakehouse Operations

PREPARING THE DOUGH

Dividing - Scaling - Moulding

The dough is cut into 'dough pieces' of a sufficient size to produce a baked loaf of the correct weight, an extra four ounces (111 grams) is added to each two pound (490 grams) load, to allow for evaporation during baking.

Moulding - this is an art in itself that can only be gained by a great deal of practice. After the dough pieces are cut and weighed, the raw edges must be sealed by moulding them into round pieces.

A further recovery period of 40 to 50 min. is allowed for the final 'proofing' of the dough, before being placed in the oven.

USING THE OVEN

A long handled 'peel' was used to load dough and remove loaves from the back of the oven. A lightweight wooden peel is displayed in the museum.

Dough was placed strategically for the best results; enclosed tins near the fire, sandwich loaves upturned in tins at the back and so forth.

To remove the hot bread tins, 'oven gloves' made from hessian flour bags were used.

Before the oven door was opened, 'face vents' were slid open to allow hot steam built up under pressure to escape into the chimney flue to prevent injury.

ICE CHEST

This ice chest was donated to the Melville History Society by Mrs Janet Watkins for display in the Miller Bakehouse Museum.

Before domestic refrigeration came into general use, the ice chest was a commonly used piece of household equipment.

It was also very important to the baker for storing compressed yeast which would 'spoil' if not kept cool.

This particular ice chest was packed with Jarrah wood chips to help create the air spaces for insulation. They are still beautifully scented.