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Know your ingredie
n
Understanding baking
It is often said that cooking is an art relying on the
creativity of the chef while baking bread is much
more of a science. This means that the process of
combining our, water and yeast results in a reaction
that produces bread. You have to remember that
when the ingredients combine with each other they
produce a specic result. Read the following
information carefully to gain a better understanding of
the importance each ingredient plays in the
breadmaking process.
Important note on ours
Flours, while visibly similar, can be very dierent
by virtue of how they were grown, milled, stored, etc.
You may nd that you will have to experiment with
dierent brands of our to help you make that perfect
loaf. Storage is also very important, as all ours
should be kept in an airtight container.
All purpose our/plain our
All purpose Flour is a blend of rened hard and
soft wheat ours especially suitable for making cake.
This type of our should be used for recipes in the
cake/quick bread section.
Strong white our/bread our
Bread our is a high gluten/protein our that has
been treated with conditioners that give dough a
greater suitability for kneading. Bread Flour typically
has a higher gluten concentration than All purpose
our; however, depending on dierent milling
practices, this may vary. Strong plain our or bread
our are recommended for use with this breadmaker.
Whole wheat our/wholemeal our
Whole wheat our/wholemeal our is milled from
the entire wheat kernel which contains the bran and
germ and makes it heavier and richer in nutrients
than white our. Breads made with this our are
usually smaller and heavier than white loaves. To
overcome this whole wheat our/wholemeal our can
be mixed with Bread our or strong plain our to
produce a high light textured bread.
Self-raising our
Self-raising Flour contains unnecessary leavening
ingredients that will interfere with bread and cake
making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse
outer portions of the wheat or rye grains separated
from our by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment,
heartiness and avour. They are also used to
enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They
are used primarily to enhance avour and texture.
Other ingredients
Yeasts (active dry yeast)
Yeast through a fermentation process produces gas
(carbon dioxide) necessary to make the bread rise.
Yeast must be able to feed on sugar and our
carbohydrates in order to produce this gas. Fast action
granular yeast is used in all recipes that call for yeast.
There are basically three dierent types of yeast
available, fresh, traditional dry active and fast action.
It is recommended that fast action yeast be
used.
Fresh or compressed cake yeast is not
recommended as they will produce poor results. Store
yeast according to manufacturers instructions. Ensure
your yeast is fresh by checking its expiration date. Once
a package or can of yeast is opened it is important that
the remaining contents be immediately resealed and
refrigerated as soon as possible for future use. Often
bread or dough, which fails to rise, is due to stale yeast
being used. The following test can be used to
determine whether your yeast is stale and inactive:
1 Place half a cup of lukewarm water into a small
bowl or cup.
2 Stir 1 tsp. of sugar into the water then sprinkle 2
tsp. of yeast over the surface.
3 Place bowl or cup in a warm area and allow to sit
for 10 minutes undisturbed.
4 The mixture should foam and produce a strong
yeast aroma. If this does not occur, discard
mixture and start again with another packet of
dried yeast.
Sugar
Sugar is important for the colour and avour of
breads. It is also food for the yeast as it is part of the
fermentation process. Articial sweeteners cannot be
used as a substitute for sugar as the yeast will not react
properly with them.
Salt
Salt is necessary to balance the avour of breads
and cakes, as well as for the crust colour that develops
during baking. Salt also limits the growth of yeast so
the amounts shown in the recipes should not be
increased. For dietary reasons it may be reduced,
however, your baking may suer.
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