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HINTS AND TIPS
FOR BETTER BREAD MAKING
• Do check the ingredients and read the
recipe before starting to bake.
• Do measure ingredients accurately
— weighed measurements are more
accurate than volume measurements.
• Do use bread flour unless recipe
states otherwise.
• Do check use-by-dates on ingredients.
• Do add ingredients in the order stated
in the recipe.
• Do store opened ingredients in
airtight containers.
• Do use ingredients at room
temperature.
• Don’t use flour that contains a protein
level of less than 11%.
• Don’t use tableware cups, jugs or
spoons for measuring.
• Don’t use hot water or liquids.
• Don’t use self-raising flour to make
yeasted bread unless recipe
states otherwise.
• If you live in a high altitude area
above 900m you will probably need
to alter the yeast quantity 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 these extra ingredients to
be absorbed. Dough with the correct
amount of flour and water should form
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,
if required, for specific flavour or
religious dietary requirements.
• Fresh or compressed yeast needs to
be ‘sponged’ (fermentation started)
before adding to the other ingredients.
• To substitute, use three times 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 (warmed) water from
the recipe together with 1 teaspoon
sugar and 1 teaspoon flour into a clean
glass bowl, stir to dissolve and cover
with plastic wrap. Allow to stand in a
warm area (30ºC) 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 baking tray over a bowl of
fairly warm water, place prepared dough
item on baking tray, cover loosely with
lightly greased thicker-style plastic wrap
or a tea towel. Ensure kitchen is warm
and free of draughts. Allow the dough to
rise until doubled in size.
BEM800_IB_Issue_0110.indd 25 10/12/09 10:00 AM