Breadmaking Tips ...
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You don't have to be a scientist to bake bread but it helps to appreciate that it's just basic chemistry that turns flour, yeast and the other ingredients into bread.
The ingredients work off one another in a precise way and slight mismeasurements, or indeed putting the wrong ingredients in, can make a real difference to the quality of the bread.
A short explanation of how some of the main ingredients work may be helpful:
Yeast
Yeast is a living organism. Mixed with water and sugar the yeast wakes up during the kneading process and gives off carbon dioxide bubbles, filling your bread with tiny holes that make it rise.
If flour is the foundation of bread, yeast is the primary building block. Some yeasts enhance the flavour of your flour, while others impart a distinctive flavour of their own.
We recommend Fermipan - available in Carrs Breadmaker Strong White multipacks - which produces outstanding results and unlike other branded fast action yeast contains no additional Ascorbic Acid.
Salt
Salt inhibits the yeast but is needed for flavour - a balance to keep in mind if you experiment with sugary fruit recipes, or salty savoury breads.
Sugar
Sugar is the essential food for yeast, but too much of it will kill the yeast off. Use sparingly if you are adding fruity ingredients otherwise the taste will be too sweet.
Butter/oil
Is used to improve the crumb texture of the loaf, or enrich the dough. Some people use butter, other like to try flavoured oils.
Measuring
Bread machines do require one thing: precision. Careful measurement can make the difference between a lovely loaf or something really disappointing.
For dry ingredients use an accurate measuring cup/spoon and make certain the top is level. For key ingredients like sugar salt and yeast use small exact quantities.
Water temperature
Use tepid water in your machine. Cold water won't activate the yeast, and hot water will speed it too much, and very hot water will kill it.
Getting the ingredients in the right order
Always load ingredients in the right order. The rule of thumb is that it is either liquids first and yeast last, or yeast first, and liquid last. All other ingredients come in the middle.
Because moisture activates the yeast you don't want your yeast contacting the liquid ahead of time especially on a timed bake.
