Heston Blumenthal Sage Bakery Boss BEM825, Инструкция

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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.
• 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 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.
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 or
plain flour may be used. Plain flour is most
readily available, however, best results are
obtained with flour at least 11% protein
content. For this reason, the recipes in this
book requiring bread flour have been made
using flour with 11% protein content.
This is normally indicated on the packaging.
Do not sift the flour or use self-raising flour
for bread making unless indicated in the
recipe.
When using a low-protein, plain, stone
ground or wholemeal flour the quality of
the bread can be improved by adding
gluten flour.
There are several brands of bread or
bakers flour available nationally at larger
supermarkets. It is a high protein, white
bread flour, with 11% protein.
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. Rye flour is traditionally used
to make the heavy, dense Pumpernickel and
Black Breads.
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 nationally
in supermarkets and health food stores.
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.
A simple bread improver can be a crushed
unflavoured vitamin C tablet added to the
dry ingredients.
Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.