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
•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
•If you live in a high altitude area above 900m you will probably need to alter the yeast quantity in the bread recipe. The higher the altitude, the lower the air pressure and the faster the dough will rise. Try reducing the 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.
•When
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
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