EN9
The freshness of ingredients
is critical! Is it properly kept?
Yeast for bread fermentation and swelling
(P. EN12) is perishable like fish and meat.
Therefore, instant dry yeast, natural yeast
(raw) and natural yeast (fermented) must
be kept in the refrigerator (natural yeast
(fermented) must be used within one
week). Remember to seal instant dry yeast
when storing it. Don’t forget to seal the lid
during fermentation.
Baking
Forming
Bake with an oven
Take out the bread
Take out the bread
When adding
ingredients (P. EN18)
and butter
(P. EN34)
P. EN58
Fermentation
Take out the dough
The shape and swelling
condition of homemade
bread may vary
Bread-making process is highly
vulnerable to temperature, humidity,
ingredients and setting time. When the
above factors change slightly, conditions
of shape and swelling extent will change
accordingly, even if the same baking
method is applied. (P. EN88, P. EN89)
For high room temperature
or during the summer,
refrigerate before hand
Water substantially affects swelling
conditions. The temperature of
ingredients will rise when it is
summer or the room temperature is
over 25 ˚C. Therefore, please add ice
cubes in water and bring
temperature down to 5 ˚C. (Use it
after the ice cubes are taken out.)
Refrigerate
when it is hot
natural yeas
t
Keep in refrigerator
and use up within
expiration
Keep in
refrigerator within
a week
natural yeast
(fermented)
Instant
Dry yeast
Small-size Large-size
Take out the
ice cubes
of bread-making
( )
Basic ingredients
and preparations
Procedures and key points of bread-making
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