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BREAD MAKER
SBR 930 SS
BREAD BAKING
A short overview of the most common ingredients used for bread baking.
1. Bread flour
Bread flour is high in gluten (it can also be called high-gluten flour with high protein content), it has good
elasticity and keeps the size of the bread unchanged and from falling inside on itself. Because the gluten
content is higher than in common flour, it can be used for baking of larger breads with better inner fibre/
texture. The bread flour is the most important ingredient in the bread baking process.
2. Plain flour
Plain flour is made of carefully selected hard and soft wheat and it is suitable for quick bread baking or for
cake and pastry baking.
3. Whole wheat flour
Whole wheat flour is made by wheat milling and it contains the wheat skin and gluten. Whole wheat flour
is heavier and more nutritious than regular flour. Bread baked from whole wheat flour is usually smaller.
That is why most recipes combine whole wheat with bread flour in order to achieve best results.
4. Black wheat flour
Black wheat flour, also called „rough flour”, is high in fibre, similar to whole wheat flour. To obtain larger
bread size after rising, it must be used in combination with large portions of bread flour.
5. Baking powder
Baking powder is made by milling soft wheat or low protein wheat and it is used mainly for cake baking.
Many types of flour look almost the same; yeast performance, flour quality and absorption properties differ
largely and depend on the growing areas ,growth conditions , milling process and method of storage. Try
flour from various makers to test and compare the taste and select the one that produces the best results,
according to your expectations and taste requirements.
6. Corn flour and oatmeal flour
Corn and oatmeal flour are made by milling corn and oatmeal. Both flours are used as additional ingredients
during rough bread baking and to enhance the taste and improve the bread texture.
7. Sugar
Sugar is a very important ingredient and it is used to achieve crust colour and sweet taste of breads or
pastries. White sugar helps during the fermentation/rising process and it is also used as an important
nutrient. In special cases you may use brown sugar, powdered sugar or special cotton sugar.
8. Yeast
Yeast supports the fermentation/rising process and produces carbon dioxide that helps the bread to expand
and makes finer texture. However, quick rising requires carbohydrates in sugar and flour.
1 teaspoon of dry active yeast = 3/4 of a teaspoon of instant yeast
5 teaspoons of dry active yeast = 1 teaspoon of instant yeast
2 teaspoons of dry active yeast = 1,5 teaspoon of instant yeast
Yeast must be stored in refrigerator because high temperature may damaged it; before using yeast, check
the expiration date and storability. Store back in the refrigerator immediately after use. Inability of the
dough to rise is usually caused by ,,dead” yeast.
795 Tip:
Using the below procedure you may find out if your yeast is fresh and active or not.
1. Pour 1/2 cup of warm water (45-50 °C) in the measuring cup.
2. Add 1 teaspoon of white sugar and stir it. Then sprinkle it with 2 teaspoons of yeast.
3. Set the measuring cup on a warm place for about 10 minutes. Do not stir the mixture.
4. The foam should reach the edge of the measuring cup. If not, the yeast is not active or it is
"dead".
Copyright © 2012, Fast ČR, a.s. Revision 06/2012