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- Lastly add the dry yeast (or powdered yeast/bicarbonate of soda). Place it on top of the dry ingre-
dients – do not place it in the water, or it will start to act too soon.
- If using the timer, it is essential to keep the yeast (powdered yeast/bicarbonate of soda) away from
the water/liquid. If not, the yeast will start to act, swelling and subsiding before the preparation
process has begun. The result will be a product which is hard, dense, rough and about as edible
as a house brick.
INGREDIENTS
FLOUR
The type of flour used is very important. The most important element in the flour is a protein known
as gluten, which gives the dough its ability to hold its shape and trap the carbon dioxide produced by
the yeast. Buy flour marked "TYPE 0" or "FOR BREAD" (manitoba), as these have a higher gluten
content.
OTHER BREAD FLOURS
These include whole wheat flour and flours made from other types of grain.
These provide an excellent source of dietary fibre but contain lower levels of gluten than white type 0.
This means that wholemeal loaves tend to be smaller and denser than white ones. In general terms,
if you replace half the wholemeal flour with white type 00 flour, you can prepare a product with the
taste of wholemeal bread but the texture of white bread.
YEAST
Yeast is a living organism which multiplies in the dough. Given moisture, food and warmth, the yeast
grows and releases carbon dioxide gas. This produces bubbles which remain trapped in the dough
and make it rise.
Of the several types of yeast available, we recommend the use of dry brewer's yeast. These are
usually sold in sachets and do not need to be previously dissolved in water.
You may also find «fast acting» yeast or «yeast for bread-making machines». These are stronger
and can raise the dough 50% faster than the others. Only use them with the "QUICK OPTION" set-
ting. Powdered yeast is very sensitive to moisture and therefore, do not keep partially used sachets
for more than one day. Alternatively, you can use fresh brewer's yeast in cubes: 1 gram of dry yeast
is equal to 3.5 grams of fresh brewer's yeast.
1/4 sachet
1/2 sachet
3/4 sachet
1 sachet
1,5 sachets
2 sachets
DRY AND FRESH YEAST – TABLE OF EQUIVALENTS
Dry
2 gr.
4 gr.
6 gr.
7 gr.
10 gr.
14 gr.
1 teaspoon
2 teaspoons
3 teaspoons
3,5 teaspoons
5 teaspoons
7 teaspoons
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Fresh
7 gr.
13 gr.
21 gr.
25 gr.
37 gr.
50 gr.