50
GB
T 550 Semi-coarsely ground light wheat flour
T 650 Semi-light fine-ground wheat flour
T 700 Consumer ground light wheat flour
T 1000 Fine-ground dark wheat flour (bread)
T 1050 Bread wheat flour
T 1150 Bread flour
T 1800 Coarsely-ground whole grained wheat flour; fine-ground whole grained
Rye flours
T 500 Rye light
T 930 Rye dark (bread)
T 960 Rye bread
T 1150 Rye fine-ground bread flour
T 1700 Rye whole grained
Yeast
Yeast is a live organism. It reproduces in dough and produces carbon dioxide bubbles
causing rising of dough. Dried yeast is the most suitable for baking of home-made bread.
They are available in a sack and fermentation of yeast is not linked to sugar. They have
lower sugar content and they are healthier. Store unused dried yeast at low temperature
in dry place in air-proof packaging. Of course, you can also use fresh yeast; however it
is necessary to accept potentially different rising intensity depending on freshness of the
yeast. In principle, fresh yeast must be first let rising in a liquid specified in the recipe.
Roughly 10 – 13 g of fresh yeast is required per 500 g of flour if you bake your bread in the
bread maker because due to moisture and hot environment created by the bread maker
the yeast rises more intensively than in a classic oven. If you prepare dough only in the
bread maker and bake the bread in an oven, 20 g of yeast is recommended.
Salt
Of course, salt gives the right taste to bread. It may, however, decelerate fermentation
process. Thanks to salt dough is solid, compact and does not rise so quickly. Salt also
improves structure of dough. Use standard table salt. Do not use large grained salt or
alternatives.
Butter/fats
Improves taste and softens; you can also use margarine or olive oil. If you use butter,
cut it into small pieces to disperse butter evenly in dough or let it soften. You can replace
15 g of butter with one tablespoon of oil. Do not add hot butter. Fat must not contact yeast
because it may prevent rehydratation. Too much fat decelerates rising. Do not use low-fat
creams or butter alternatives.
Sugar
Sugar improves taste of bread and it is partially the reason of browning crust. To have crust
lighter and thinner, you can reduce sugar content up to 20 % without changing taste of the
bread. If you prefer softer and lighter crust, use honey instead of sugar. Sugar may not be
replaced by artificial sweeteners because yeast do not react with them.
Note:
some types of dried yeast may not ferment if you add sugar. Do not use sugar cubes
or coarse sugar.
