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21
HINTS AND 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.
• 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 an extra 1–2
tablespoons flour, if the dough is too
dry add an extra 1–2 teaspoons water.
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 hand-shaping dough for rolls,
weigh each piece of dough for more
evenly sized rolls.
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.
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