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- If you use the timer, it will not be possible to add fruit or nuts during the second
kneading, so add them now.
- At last add dry yeast (or baking powder/sodium bicarbonate). Place it over the other
ingredients - do not put it in the water, otherwise it will begin to act too soon.
- If you use the timer, it is essential to keep the yeast (baking powder/baking soda)
separate from the water/liquid, otherwise the yeast will come into action, it will rise and
collapse before the bread making process begins. The result will be a hard, dense, rough
and edible product as a brick of a home. We advise to make a hole in the centre of the
dome of the flour and put the yeast.
FLOUR
The type of flour you use is very important. The most important element contained in the
flour is the protein called gluten, which is the natural agent that gives the dough the ability to
mould and to retain the carbon dioxide produced by the yeast. Buy flour which on the package
shows “TYPE 0” or “FOR BREAD” (like Manitoba), the latter has a high gluten content.
OTHER FLOURS FOR BREAD
They include wholegrain flour and other cereals. They provide an excellent dietary fibre intake
but contain lower levels of gluten than white “type 0” flour. This means that the wholegrain
loaves tend to be smaller and denser than the white loaves. In general terms, if in the recipe
you replace white “type 0” flour with half wholegrain flour, you can prepare a product with
wholegrain bread taste and the texture of white bread.
YEAST
Yeast is a living organism that multiplies in the dough. In the presence of moisture, food and
heat, the yeast will grow and will release carbon dioxide gas. The latter produces bubbles
that are trapped in the dough and make it grow. Among the various types of yeast available
we recommend using dried active yeast. These are normally sold in bags and must not be
previously dissolved in water. You may also find “fast-acting” yeast or “yeast for bread
machines”. These are stronger yeasts that can make the dough rise 50% faster compared to
other ones. Use them only with the “QUICK OPTION” setting. Yeast in bags is very sensitive to
moisture, so do not store partially used bags for more than one day. Alternatively, you can use
fresh yeast blocks: 1 g of dry active yeast is equivalent to 3.5 g of fresh active yeast.
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