Kitchenarm KA8520 - Page 14

BE CORRECT FOR THE FIRST BREAD
1. TRY THE MOST FRIENDLY LOAF SIZE VARIANT FIRST
Most of our yeast bread recipes have three loaf size variants: 2LB / 1.5LB / 1LB.
Different loaf size variants have different oven spring behaviors, and hence are not
equally error proof. If you are new to a recipe, please try its recommended most error
proof loaf size variant first (specified in the Useful Tips session for each menu). If you
use the Delay Timer, please also use the recommended loaf size variant to better cope
with any unpredictable events that may happen during the unattended hours. For
many menus, the 1.5LB variants are the most error proof. However, for Menu #5
GLUTEN FREE, Menu #7 DARK RYE, Menu #14 BRIOCHE and Menu #16 CIABATTA,
the 1LB variants are the most error-proof; for Menu #4 FRENCH, Menu #13
BANANA, and Menu #15 CHEESE, the 2LB variants are the most error proof.
2. CORRECT YEAST
Yeast is the first thing to think about if a loaf is not satisfactory. Yeast is a living
organism and should be used before the recommended best-by date and stored in the
refrigerator in its sealed package or a sealed container after its package is opened.
Yeast is in hibernation when it is sealed in its original product package. Once the
package is opened, the yeast starts to wake up. Please try to use up the yeast within
three months from its package-open date.
Our recipes were developed at the normal room temperature 68°F - 77°F (20°C -
25°C) using SAF Red Instant Dry Yeast, NOT Active Dry Yeast or Dry Yeast. If Active
Dry Yeast is used, the yeast should be increased by about 20% for a given recipe.
Yeast performance varies with yeast types, product brands, product packaging,
package-open dates, storing methods, etc. If a loaf rises too high, try reducing the
yeast by 1/4 teaspoon. For breads primarily made of all purpose flour or bread flour, if
the loaf does not rise high enough, please try increasing the yeast by 1/4 - 1/2
teaspoon. For breads made of low-gluten flour or gluten free flour, increasing yeast
may cause the loaf to deflate and become dense.
There are some "secrets" that often overlooked by even experts: (a) the package newly
opened yeast is not as active as it should be, because it is still waking up from its
hibernation; (b) yeast in small packets is less active than in big packages; (c) yeast in
airtight sealed jars is less active than ordinary soft packages. For (a), you can increase
the yeast by 1/4 - 1/2 teaspoon for a given recipe (you don't need to add this extra
yeast if the package is already opened for more than 24 hours); for (b) and (c), you can
use warm liquids (water or milk) at 100°F (37°C) for a given recipe.
It may take a couple of trials to find the sweet value of the correct yeast ratio
between the yeast in our recipe and the yeast that you are using. Once you find the
sweet value, please stay with it to get consistent results for future loaves.
3. CORRECT FLOUR
Flour is the second thing to think about if a loaf is not satisfactory. Please ensure your
flour is fresh, of high quality, and is stored in a sealed package at a dry and cool place
with good air circulations. Flour temperature is important for the dough rising, and it
can't be quickly adjusted like water temperature. If you have to refrigerate the flour,
please take out the appropriate amount of flour 24 hours before use to allow it to
fully wake up from its hibernation. If your flour temperature is low and you can't wait,
try using warm water at 100°F (38°C).
2G