Tower Hobbies T11003, Safety And Instruction Manual

21

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 

Whole Wheat setting 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 program.

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.