Catler KM 8011 - Manual (Page 25)

25
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 fl our 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 fl our 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 fl our 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
1 /
4
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 fl our ratio. If the
dough is too sticky, add extra fl our 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 fl our 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 specifi c fl avour 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
fl our 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.
BREAD - RECOMMENDATIONS