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.
• If using measuring cups, it is important
to spoon dry ingredients loosely into the
cup. Do not tap the cup on the bench
or pack the ingredients into the cup
unless otherwise directed. Level the top
of the cup with a straight edged knife
or spatula. If measuring liquids, place
the cup on a ﬂat surface and check for
accuracy at eye level.
• Do use bread ﬂour unless recipe states
• Do check 'best before' dates on
• Do store opened ingredients in airtight
• 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
• If you live in a high altitude area above
3,000ft (900m) you will probably need
to alter the yeast quantity in the bread
• The higher the altitude, the lower the
air pressure and the faster the dough
will rise. Try reducing the yeast by
• 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.
• Instant active dried yeast and active dried
yeast are used in the recipes in this book
however fresh or compressed yeast can
be substituted, if required, for speciﬁc
ﬂavor 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 (85ºF/30ºC) for about 30 minutes
or until the mixture starts to bubble
and froth. This mixture should be used
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