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PAge heAder.....
BREad - RECoMMENdatIoNS
Hints & 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.
•
In high altitude areas above 900m,
lower air pressure causes the dough to
rise faster. Try reducing yeast by 1/4
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
•
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.
CaRE, CLEaNINg & StoRagE
Motor head and mixer base
Do not wash or immerse the mixer motor head
or mixer base in water. Do not allow water or
other liquids to enter the gear system, as this
may result in damage.
Wipe clean with a soft, damp cloth then dry
thoroughly. Wipe any excess food particles
from the power cord.
Cleaning agents
Do not use abrasive scouring pads or cleaners
on the mixing bowl, flat beater, dough hook
or whisk, as they may scratch the surface. Use
only warm soapy water with a soft cloth.
Also do not soak attachments for extended
periods of time, for example several hours or
overnight, as this may damage the finish.
Bowl and attachments
Wash the bowl and attachments (beater,
scraper beater, whisk and dough hook) with
warm soapy water and a soft cloth or a soft
bristled brush. Rinse and dry thoroughly.
Avoid abrasive scouring pads or cleaners, as
they may damage the surfaces..
dishwasher
The bowl and attachments (beater, scraper
beater, whisk and dough hook) can also be
washed in the dishwasher on a standard wash
cycle. Place scraper beater on the top shelf
only.
Storage
Store your mixer on the kitchen bench, or
upright in an accessible cupboard.
Always ensure the speed control dial is in the
OFF position, the mixer is off at the wall, and
the power cord is unplugged.
Store the mixing bowl locked into the bowl
recess in the mixer base.
Place the attachments inside the mixing bowl
and lower the mixer head into the horizontal
(closed) position.
Do not take off the motor head for any
purpose.
