BAKING BREAD
A short description of the most common ingredients used for
baking bread
1) Bread our
Bread our has alarge gluten content (therefore, we can also
call it high-gluten our containing alarge amount of protein),
has good elasticity and can rise and retain the size of the bread
without collapsing in on itself. Because it has ahigher gluten
content than ordinary our, it can be used for baking larger
loaves. Bread our is the most important ingredient when
baking bread.
2) Ordinary our
Ordinary our is made by blending thoroughly selected soft
and hard wheat, and it is suitable for quickly baking bread or
cakes.
3) Wholemeal our
Wholemeal our is made by milling wheat and contains
wheat bran and gluten. Wholemeal our is heavier and more
intensive than normal our. Bread made from wholemeal
our is usually smaller in size. Therefore, many recipes usually
combine wholemeal our and bread our in order to achieve
the best possible results.
4) Rye our
Rye our is intended primarily for baking dark breads. It
contains a large amount of mineral compounds. It has less
gluten than wheat our and, therefore, it is usually used in
combination with wheat our.
5) Corn our and oatmeal
Corn our and oatmeal are made by milling corn and oats. Both
these are adjunct baking ingredients and are used to improve
the taste and structure of the bread.
6) Sugar
Sugar is avery important ingredient for achieving asweet taste
and bread colour. White sugar helps the fermentation process.
7) Yeast
Yeast activates the fermentation process in the dough and
produces carbon dioxide, which helps the bread to increase its
volume and to modify the inner bres.
1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast
1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast
2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast
Yeast must be stored in arefrigerator as it would spoil at ahigh
temperature; check its use-by date before using it. Quickly
return it to the refrigerator after every use.
Tip:
Following the procedure described below, you may nd
out whether the yeast is fresh and active, or not.
1. Pour 1/2 a cup of warm water (45–50 °C) into
ameasuring cup.
2. Add 1 teaspoon of white sugar and mix it in, then
sprinkle everything with 2 teaspoons of yeast.
3. Place the measuring cup in awarm location for approx.
10 minutes. Do not mix this mixture.
4. The foam must reach all the way to the edge of the
measuring cup. If not, the yeast is not active.
8) Salt
Salt is essential for improving the aroma of the bread and crust
colour. Likewise, salt slows down rising.
9) Eggs
Eggs may improve the structure of the bread, make the bread
more nutritious and larger, and give the bread aspecic egg
aroma. If you wish to use eggs, you must remove the shells and
mix it together evenly.
10) Fat, butter and vegetable oil
Fat can make the bread ner and extend its shelf-life. After
being taken out of the refrigerator, butter should be melted or
cut into small parts so that it is mixed in evenly.
11) Baking powder
Baking powder is used primarily for leavening when baking
bread and cakes in the Ultra Fast program. It does not need any
time for fermentation and generates agas that creates bubbles
and makes the bread structure ner.
12) Baking soda
The same applies as for baking powder. It can also be used in
combination with baking powder.
13) Water and other liquids
Water is an essential ingredient in breadmaking. It generally
applies, that the most suitable water temperature is 20–25 °C.
Nevertheless, for leavening in accelerated programs, water
should have a temperature of 48–50 °C. Water may be
substituted for by milk or water mixed with a2% milk powder,
which may improve the aroma of the bread and create abetter
crust colour.
■ Various types of our look similar, however the eectiveness
of yeast or the absorption ability of various types of our
dier substantially depending on the growing region, growth
conditions, milling process and shelf life. For testing purposes,
select various our brands available on the market, taste it and
compare the results - then select the our that, based on your
experience and taste preferences, delivers the best results.
RECIPE TIPS
■ Please consider the ratios for weight and volume in all the
provided recipes only as informative in nature. Baking results
depend on multiple factors:
– water hardness (when water that is too soft is used, the
dough rises faster).
– air humidity (in the event of humidity, it is necessary to
reduce the water amount by 1–2 tablespoons)
– altitude above sea level (at over 750 m, the dough rises
faster)
– consistency of the ingredients
■ For the above-mentioned reasons, we recommend that you
adjust your recipe based on the existing conditions.
■ Ameasuring spoon A8 and and measuring cup A7 are standard
accessories of the breadmaker. The measuring spoon A8 has
a measuring spoon on each end (large and small). Capacity
of the small measuring spoon is 5 ml. Capacity of the large
measuring spoon is 15 ml. The measuring cup A7 has acapacity
of 250 ml.
■ One level measuring cup A7 is equivalent to 150 g of our or
250 ml of water.
■ One level small measuring spoon is equivalent to 6 g of salt,
3.5 g of dried yeast, 4.5 g of our improver, 3.5 g of cream of
tartar or 6 g of baking soda.
■ One level large measuring spoon is equivalent to 14 g of sugar,
7 g of raisins, 6 g of nuts, 6.5 g of dried milk, 16 g of oil. One
whole egg weighs approximately 50 to 60 g.
■ When measuring out the ingredients, have the measuring
cup or spoon placed on alevel surface. Check the exact liquid
amount with the measuring cup or spoon at eye level.
Tip:
If for whatever reason you do not wish to bake the bread
according to the recipe, you can purchase ready-made
bread mixes at the grocery store. With ready-made mixes,
always proceed exactly according to the instructions
provided on the product's packaging. Also please take
into consideration that even such ready-made bread mixes
sometimes require yeast to be added separately.
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