91
B
a
s
ic ing
re
d
ie
nt
s
an
d
pre
p
ar
a
tio
n
s
The freshness of ingredients
is critical! Is it properly kept?
Yeast for bread fermentation and swelling
(P. 94) is perishable like fish and meat.
Therefore, instant dry yeast, natural yeast
(raw) and fermented natural yeast must be
kept in the refrigerator (fermented natural
yeast must be used within one week).
Remember to seal instant dry yeast when
storing it. Don’t forget to seal the lid during
fermentation.
Baking
Forming
Bake with an oven
Take out the br
ead
T
ake out the br
ead
When adding
ingredients (P. 100)
and butter
(P. 114)
P. 133
Fermentation
T
ake out the dough
The shape and swelling
condition of homemade
bread may vary
Bread-making process is highly
vulnerable to temperature, humidity,
ingredients and setting time. Conditions
of shapes and swelling extents will
change slightly even if the same baking
method is applied. (P. 158, P. 159)
For high room temperature
or during the summer,
refrigerate before hand
Water substantially affects swelling
conditions. The temperature of
ingredients will rise when it is
summer or the room temperature is
over 25 ˚C. Therefore, please add ice
cubes in water and bring
temperature down to 5 ˚C. (Use it
after the ice cubes are taken out.)
Refrigerate
when it is hot
natural yeas
t
Keep in refrigerator
and use up within
expiration
Keep in
refrigerator within
a week
fermented
yeast
Instant
Dry yeast
Small-size
Large-size
Size standards of bread
Take out the
ice cubes
˅
˄
of bread-making
Pr
ocedur
es and key points of br
ead-making
