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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.
•
Don’t use hot water or liquids as this can kill
the yeast. Water and liquids should be added
at a tepid temperature.
•
Don’t use self-raising flour to make yeasted
bread unless recipe states otherwise.
•
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.
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.
VITAL INGREDIENTS FOR BREAD MAKING
Flour is the most important ingredient used for
bread making. It provides food for the yeast and
gives structure to the loaf. When mixed with
liquid, the protein in the flour starts to form
gluten. Gluten is a network of elastic strands
that interlock to trap the gases produced by
yeast. This process increases as the dough
continues kneading and provides the structure
required to produce the weight and shape of the
baked bread.
White wheat flour
sold as baker’s bread flour
or plain flour may be used. Plain flour is most
readily available; however, best results are
obtained with flour at least 11% protein content.
Wholemeal wheat flour
contains the bran, germ
and flour of the wheat grain. Although breads
baked with this type of flour will be higher in
fibre, the loaf may be heavier in texture. Lighter
textured bread can be achieved by replacing
160g of wholemeal flour with white bread flour.
Rye flour
popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully.
Gluten flour
is made by extracting the gluten
portion from the wheat grain. Adding gluten
flour can improve the structure and quality
of bread when using low-protein, plain, stone
ground and wholemeal flour.
Bread mixes
contain flour, sugar, milk, salt, oil
and other ingredients such as bread improver.
Usually only the addition of water and yeast is
required.
Bread improvers
are available in supermarkets.
The ingredients in a bread improver are usually
a food acid such as ascorbic acid (Vitamin C)
and other enzymes (amylases) extracted from
wheat flours. Adding a bread improver will help
strengthen the dough resulting in a loaf that is
higher in volume, softer in texture, more stable
and has improved shelf life qualities.
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