19
months.
Although all our recipes have been formulated to make good bread with water straight from the tap we
recommend that you allow the water to stand at room temperature for at least an hour during the cooled times of
the year. Very cold water slows down the yeast, which results in a smaller loaf.
Finally, the relationship between the water and flour is critical whether you are making bread by hand or with a
machine. Too much water causes the dough to over rise and then sinks, whilst not enough water can result in a
poorly risen, dense loaf.
Different brands of flour absorb different amounts of water. The recipes we have given in this booklet have been
designed to yield a satisfactory loaf with a wide range of flour brands. However don’t be afraid to add more water
if you think that you need to. Add a tablespoon at a time.
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