Breville BEM800 Troubleshooting Guide download pdf (Page 25)

25

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 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 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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