It is essential to ensure that ingredients are well mixed when bread making.

I normally use 3 types of flour, sometimes more.

How do you ensure a good mix ?

I use a riffle spoon for the dry ingredients (including yeast), see the photo in the mixer bowl, before adding the liquid ingredients.

23 minutes ago, studiot said:

It is essential to ensure that ingredients are well mixed when bread making.

I normally use 3 types of flour, sometimes more.

How do you ensure a good mix ?

I use a riffle spoon for the dry ingredients (including yeast), see the photo in the mixer bowl, before adding the liquid ingredients.

I am clearly less fastidious.

I use one kind of a flour at a time ,except that with rye I only use it in a rough 1-4 proportion with wheat.(to beef up the gluten content)

I throw the flour in the bowl,add in the dried yeast ,along with some oil and stir it with a wooden spoon for about 5 seconds.

Then I add the water,stirring it till it comes together and continuing for a minute at most until I convince myself that it has become a little "gluey".

Leave it to rise somewhere,either in the warm or in the fridge overnight and turn it out into the loaf tin(s) to rise again (in the warm)

It always does rise ,unless I have forgotten the yeast and if that happens I mix up a little batch of flour ,water and yeast that I try to incorporate with the dud dough ,so that I don't have to just throw it away.

This mistake happens with scones,too -I either forget the baking powder ,the butter or the sugar and they do then have to be given to the donkeys or anyone who can't tell the difference or is too polite to point it out.

(Never heard of a riflle spoon before-might be handy for scones but all the rubbing in probably takes care of any necessary mixing)

Edited 9 hours ago9 hr by geordief

39 minutes ago, geordief said:

(Never heard of a riflle spoon before-might be handy for scones but all the rubbing in probably takes care of any necessary mixing)

A riffle (noun) is a device for mixing or dividing (it works either way).

That is what the holes in the (flat) spoon are for a what makes it a riffle spoon. The spoon is used to lift a largish pile of the dry material (flours, sugar, salt, dried yeast) and sprinkle it over the whole surface of the pile.
Repeating this many times and digging deep fully mixes the dry ingredients.
I then place the bowl in the mixer, and set the dough hook running.
Then I pour in the mixture of warm water, oil and malt.
That quickly achieves a decent dough.

When dividing people dealing with piles of material (grain, aggregate, wood chips, whatever) use a gridded 'riddle' to properly sample the material to get a sample suitable for statistical testing.

The verb riffle also applies to cards.

2 hours ago, studiot said:

It is essential to ensure that ingredients are well mixed when bread making.

I normally use 3 types of flour, sometimes more.

How do you ensure a good mix ?

A bit moot for me as I only use the one grade of flour (whole-wheat atta) for everything from rotis to sourdough.

What I do have are a couple of tall circular 4 litre plastic containers that I use for mess-free dough and hand kneading.

If I were to use several types of flour, I think I'd just pour them into the container (plus salt if required), put on the clip-fit lid and give it all a good shake. Then mix in the yeast if required.

I suppose that if I were really concerned about it, a couple of passes through a well-shaken sieve would make sure. Plus, it would help intercept any weevils...

16 minutes ago, sethoflagos said:

Plus, it would help intercept any weevils...

I am concerned about cruelty to weevils.

34 minutes ago, studiot said:

I am concerned about cruelty to weevils.

Sparing them the hellfire of gas mark Nigeria in my oven is cruel?