11
The basics of bread making
An understanding of ingredients and their interaction is essential to good bread making. This short
guide will help you understand some of the processes and the materials used.
Flour
Flour is the essential ingredient. It should be fresh, and stored in cool, dry conditions, preferably in
an airtight jar. Use only bread making flour. General purpose flours do not contain enough gluten to
produce well-structured bread.
Wholemeal wheat flour contains the whole grain. This results in heavier denser loaves than bread
made with white bread flour, and takes longer to rise - use the Wholemeal settings for best results.
Flours such as oatmeal are often added to bread flours to make specialty loaves. Many of these flours
contain no gluten so they cannot be used entirely on their own.
Flours vary - millers all have their own special methods, and age and storage play their part.
Although you should always follow the recipe carefully there are occasions when you may have to
adjust the dough.
You may do this a few minutes into the kneading cycle. Open the Bread maker lid and gently touch
the dough. It should feel very slightly sticky. If it is sloppy, add a little flour (½ -1 tablespoon). Allow
this to work in and re-check if necessary. If the dough is too dry, add the same amount of lukewarm
water. Re-check if necessary.
As you gain experience, you will get to know the feel of good dough. It should be soft and smooth
with the faintest sticky feel, but should leave no residue when turned out of the barrel, as in our
recipes for doughnuts and other recipes blended on the Dough programme.
The only time you can adjust the quality of the dough is during the kneading cycle. Once baking
commences do not lift the lid or the bread may spoil.
Milk
Whole, semi-skimmed or skimmed milk can be used in bread making but it should always be
added lukewarm. Refrigerated milk must be heated to around 27ºC (80ºF). Never heat milk above
37ºC (98ºF) as this can cause problems with yeast.
Liquid Quantities
Milk can usually be substituted for water in most recipes, but the quantity may need to be adjusted
- usually slightly higher. If dried milk features in the recipe, leave it out when substituting milk
for water. Flour is absorbent, its texture will vary to some extent with the prevailing atmospheric
conditions.
The amount of liquid may have to be adjusted if the conditions in your kitchen are excessively dry or
humid. If there is too much water in the bread it will not rise properly, even to the point of collapse.
Insufficient liquid will result in a poorly structured, lumpy loaf.
If you are in any way unsure, it is good policy to monitor the dough while it is kneading, using the
notes above.
Butter, Margarine, Cooking Fat and Oil
These are interchangeable in bread making. Fats add flavour and help the keeping properties of
bread. If you wish to use margarine based or vegetable oil, ensure that you use the regular kind.
Avoid the “light” varieties as they contain quite large amounts of water which will adversely affect
the bread. If you are in doubt, read the small print on the container; this will indicate whether the
product is suitable for bread making.
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