Breville Handy Stand Mixer BEM600XL, Instruction Booklet

23

hINTS ANd TIPS

fOR BETTER BREAd MAKING

• 

Do check the ingredients and read the 

recipe before starting to bake.

• 

Do measure ingredients accurately – 

weight measurements are more accurate 

than volume measurements.

• 

Do use bread flours unless the recipe 

states otherwise.

• 

Do check used-by-dates on ingredients.

• 

Do add ingredients in the order stated in 

the recipe.

• 

Do store open ingredients in  

airtight containers.

• 

Do use ingredients at room temperature.

• 

Don’t use flours that contains a protein 

level of less than 11%.

• 

Don’t use tableware cups, glasses or 

spoons for measuring.

• 

Don’t use hot water or liquids.

• 

Don’t use self-rising flour to make 

yeasted bread unless the recipe  

states otherwise.

• 

If you live in a high altitude area above 

2500 ft. you will probably need to alter 

the yeast quantities in the bread recipe. 

The higher the altitude, the lower the air 

pressure and the faster the dough will 

rise. Try reducing the yeast by  

¼ teaspoon.

• 

If the weather is hot and humid, reduce 

the yeast by ¼ teaspoon to avoid over 

rising of the dough.

• 

Flour properties can alter on a seasonal 

or storage basis, so it may be necessary 

to adjust the water and flour ratio. If 

the dough is too sticky, add extra flour 

1 tablespoon at a time; if the dough is 

too dry add extra water 1 teaspoon at a 

time. A few minutes is needed for extra 

ingredients to be absorbed. Dough with 

the correct amount of flour and water 

should foam into a smooth round ball 

that is damp to the touch but not sticky.

• 

When hand-shaping dough for rolls, 

weigh each piece of dough for more 

evenly sized rolls.

SPONGING yEAST

• 

Instant active dried yeast is used in the 

recipes in this book however fresh or 

compressed yeast can be substituted.

• 

Fresh or compressed yeast needs to be 

‘sponged’ (fermentation started) before 

adding to the other ingredients.

• 

To substitute, use double the amount 

of fresh or compressed yeast for the 

amount of dry yeast in a recipe.

• 

To sponge the yeast: Place the quantity 

of fresh compressed yeast in the 

quantity of water (warmed) from the 

recipe together with 1 teaspoon sugar 

into a clean glass bowl, stir to dissolve 

and cover with plastic wrap. Allow 

to stand in a warm area around 85°F 

(30°C) for about 30 minutes or until the 

mixture starts to bubble and froth. This 

mixture should be used without delay.

WARM AREA fOR RISING

• 

Yeast, either when sponging or in the 

dough, requires warmth to rise.

• 

To create a ‘warm area’ for dough to rise, 

place prepared dough item in a stainless 

steel mixing bowl and cover with plastic 

wrap or a tea towel and place on top of 

a slightly smaller bowl of fairly warm 

water. Ensure kitchen is warm and free 

of drafts. Allow the dough to rise until 

double in size. 

BEM600XL_IB_A12_FA.indd   23

21/06/12   10:25 AM