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Savoury Bread Plait

Bread Cooking Tips

Handy Hints for Perfect Bread

 

Troubleshooting Bread

 

Is there a ‘skin’ on risen batter?

This may be caused by:

  • The surface of the batter has not been protected from the heat during ‘rising/proving’ and has dried to form a crust, which can result in hard lumps in the finished loaf.
  • Once the batter has been placed in the loaf tin, lightly brush the surface with oil and cover with cling film. Then, make a pleat in the cling film which will allow the batter to rise, but still be sealed from the heat.
Did the dough not rise, or rose poorly?

This may be caused by:

  • Using stale yeast. Check the expiry date of the product.
  • Liquid that is too hot and killed the yeast. The liquid must be lukewarm.
  • The batter was left to prove in an area that was too hot. The ideal temperature for proving batter is 25-30°C.
Has the loaf collapsed in the oven?

This may be caused by:

  • Leaving the batter to prove too long. The dough will become over-risen, creating large air bubbles in the dough which cause it to collapse when baked. The batter should be allowed to rise until just double in size or as specified in the recipe.
Is the crust is too pale?

This may be caused by:

  • Not brushing the surface of the batter with oil. Lightly brush the surface of the batter with oil, before proving. Do not over-oil or you will fry the crust.
Is the loaf is crumbly and dry?

This may be caused by:

  • Baking the bread for too long, or too high an oven temperature. Follow recipe instructions.
  • Too much baking mix used in the batter. Ensure ingredients are weighed/measured correctly.
Are there large holes in the bread?

This may be caused by:

  • Using too much yeast. Ensure ingredients are weighed/measured correctly.
  • Dough that has proved for too long. Allow the batter to prove until just doubled in size.
Is the texture too close, resulting in a dense loaf?

This may be caused by:

  • Not using enough liquid, producing a stiff batter. Ensure ingredients are weighed/measured correctly.
  • Not enough time given to proving. The yeast needs enough time to work before the bread is baked – ensure the load is set aside long enough.
Is it difficult to remove the bread from the tin?

This may be caused by:

  • An loaf tin that is not lightly greased before the batter is added. Ensure the loaf tin is oiled.
  • The oven temperature is not hot enough, thus the bread is under-cooked in the recommended time. Fully cooked bread should be easy to remove from the tin.
Are the sides of the bread too moist?

This may be caused by:

  • Leaving the bread in the tin after it has been removed from the oven. Steam from the bread is retained in the loaf tin, causing it to be re-absorbed. When the bread is cooked, remove immediately from the tin and cool on a wire rack to prevent moisture forming on the loaf.

 

Using a Bread Maker

The main things to remember are:

  • Measure ingredients accurately
  • Place the ingredients in the order described in the recipe
  • Fit the mixing blade carefully
  • Fit the bread pan into the bread maker securely
Basic Bread Recipe (for use with bread maker)

This recipe will fill a small to medium sized bread pan. For a larger loaf you will need to increase the recipe quantities by 50% so that the cooked loaf fills the pan.

Ingredients

  • 370ml cold water
  • 15ml vegetable oil
  • 400g Loprofin Baking Mix
  • Pinch of salt
  • 1 tsp dried yeast (from included sachet)

Method

  1. Place the water and oil in the bread pan.
  2. Add the baking mix and salt and carefully spoon the yeast into the centre of the mix.
  3. Place the bread pan into the bread maker and select the ‘rapid’ program (or one that take approx. 2.5 hours).
  4. Once the mixing blade has started to mix, use a plastic spatula to carefully incorporate any baking mix from the sides of the pan.
  5. When the program is complete, leave the bread to cool slightly before removing it from the bread pan.

Note: the mixing blade may stay in the loaf. Remove carefully as it could be hot.

Dispose of any unused yeast after bread making, as once the sachet is open it will stale very quickly.

Please note: Everybody’s low protein diet is different. Please check with your dietitian about the suitability of particular ingredients.