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23
HINTS AND TIPS
FOR BETTER BREAD MAKING
• Do check the ingredients and read the
recipe before starting to bake.
• Do measure ingredients accurately –
weight measurements are more accurate
than volume measurements.
• Do use bread flours unless the recipe
states otherwise.
• Do check used-by-dates on ingredients.
• Do add ingredients in the order stated in
the recipe.
• Do store open ingredients in
airtight containers.
• Do use ingredients at room temperature.
• Don’t use flours that contains a protein
level of less than 11%.
• Don’t use tableware cups, glasses or
spoons for measuring.
• Don’t use hot water or liquids.
• Don’t use self-rising flour to make
yeasted bread unless the recipe
states otherwise.
• If you live in a high altitude area above
2500 ft. you will probably need to alter
the yeast quantities in the bread recipe.
The higher the altitude, the lower the air
pressure and the faster the dough will
rise. Try reducing the yeast by
¼ teaspoon.
• If the weather is hot and humid, reduce
the yeast by ¼ teaspoon to avoid over
rising of the dough.
• Flour properties can alter on a seasonal
or storage basis, so it may be necessary
to adjust the water and flour ratio. If
the dough is too sticky, add extra flour
1 tablespoon at a time; if the dough is
too dry add extra water 1 teaspoon at a
time. A few minutes is needed for extra
ingredients to be absorbed. Dough with
the correct amount of flour and water
should foam into a smooth round ball
that is damp to the touch but not sticky.
• When hand-shaping dough for rolls,
weigh each piece of dough for more
evenly sized rolls.
SPONGING YEAST
• Instant active dried yeast is used in the
recipes in this book however fresh or
compressed yeast can be substituted.
• Fresh or compressed yeast needs to be
‘sponged’ (fermentation started) before
adding to the other ingredients.
• To substitute, use double the amount
of fresh or compressed yeast for the
amount of dry yeast in a recipe.
• To sponge the yeast: Place the quantity
of fresh compressed yeast in the
quantity of water (warmed) from the
recipe together with 1 teaspoon sugar
into a clean glass bowl, stir to dissolve
and cover with plastic wrap. Allow
to stand in a warm area around 85°F
(30°C) for about 30 minutes or until the
mixture starts to bubble and froth. This
mixture should be used without delay.
WARM AREA FOR RISING
• Yeast, either when sponging or in the
dough, requires warmth to rise.
• To create a ‘warm area’ for dough to rise,
place prepared dough item in a stainless
steel mixing bowl and cover with plastic
wrap or a tea towel and place on top of
a slightly smaller bowl of fairly warm
water. Ensure kitchen is warm and free
of drafts. Allow the dough to rise until
double in size.
BEM600XL_IB_A12_FA.indd 23 21/06/12 10:25 AM