14
Tips
TIPS FOR BETTER BREAD MAKING
•
Check the ingredients and read the recipe
before starting to bake.
•
Measure ingredients accurately. Weighing
is more accurate than measuring by volume.
To accurately measure water please note
that 1ml water = 1g.
•
Use ingredients at room temperature.
•
Don’t use flour that contains a protein level
of less than 11%.
•
Use measuring cups, jugs or spoons
to measure out ingredients.
•
Don’t use hot water or liquids as this can
kill the yeast. Water and liquids should be
added at a warm or tepid temperature.
•
Don’t use self-raising flour to make yeasted
bread unless recipe states otherwise.
•
In high altitude areas above 900m, lower
air pressure causes the dough to rise faster.
Try reducing 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.
Sponging yeast
•
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 (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 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.
Summary of Contents for BEM430
Page 1: ...the Scraper Mixer Instruction Book BEM430 ...
Page 22: ...22 Notes ...
Page 23: ...23 Notes ...
