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SALT
A small quantity of salt is essential for bread making. It helps to develop the dough and
gives flavour. Use fine table salt or sea salt rather than course ground salt (keep this for
sprinkling on top of hand shaped rolls to give a crunchy texture).
Low salt substitutes are best avoided as most do not contain sodium.
Salt strengthens the gluten structure and makes the dough more elastic. It inhibits the
growth of yeast to prevent over-rising and stops the dough collapsing.
Take care to add the correct amount as too much salt will kill the yeast or prevent it rising
sufficiently.
SWEETENERS
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle to sweeten your recipes when using Programme 5 – SWEET.
Sugar and liquid sweeteners help with the colour of the bread and add a golden colour to
the crust. Sugar also attracts moisture which improves the keeping quality of the bread.
Sugar provides food for the yeast. It is not essential as modern types of dried yeast are
able to feed on the natural sugars and starches found in the flour but it will help to make
the dough more active.
If you are substituting a liquid sweetener for sugar then the total liquid quantity of the
recipe will need to be reduced slightly.
FATS AND OILS
A small amount of fat or oil will give a softer crumb and helps to extend the freshness of
the loaf. Use butter, margarine or lard in small quantities. Do not use low fat spreads as
they contain up to 40% water and can affect the overall quantities in your recipe.
LIQUID
Some form of liquid in your recipe is essential. Usually water or milk is used, water gives a
crisper result. Water can be combined with skimmed milk powder. If using the time delay
it important to use water and skimmed milk powder as ordinary milk will deteriorate if it is
left to stand for too long.
For most programmes you can use water straight from the tap, but use warm water if you
are using Programme 6 – ULTRA-FAST.
• If your tap water is very cold, leave it to stand and warm up to room temperature for 30
minutes before use.
• Don’t use milk straight from the fridge, leave it to stand and warm up to room
temperature for 30 minutes before use.
• Buttermilk, yoghurt, sour cream and soft cheeses such as ricotta, cottage or fromage
frais can all be used as part of the liquid content and will give a moister crumb.
