Basic Formula For Yeast Bread

Despite the plethora of recipes for bread, they can all be broken down to one basic formula.  Knowing and understanding that basic recipe allows the home baker to improvise and create bread to their own particular taste or needs.

 

Basic Formula

 

                        Flour                     =                        100%                        e.g.            1000gms

                        Salt                       =                            2%                        e.g.                20gms

                        Yeast   (fresh)      =                            2%                        e.g.                20gms

                        Yeast (dry).           =.                           1%.                       e.g.                 10gms

                        Fat                        =                            4%                        e.g.                40gms

                        Liquid                   =                     60-70%                       e.g.            600-700mls

                                                                                                                                  __________

 

                                                                                                                                   1750 approx

 

Variations to Basic Formula

 

                        Flour                        =                        White, wholemeal, rye, barley, oatmeal,

                                                                        grains, durum, semolina, bran, linseed,

                                                                        sunflower                        

 

                        Salt                        =                        An imperative for taste and controlling

                                                                        fermentation.

 

                        Yeast                        =                        This percentage is for fresh yeast.  If using

                                                                        dried yeast, use 1%.  The yeast can be reduced or increased to vary length of fermentation.                                                                                  

 

                        Fat                        =                        This is optional and affects the crumb, the

                                                                        structure and the keeping qualities of bread.

                                                                        Use butter, margarine, olive oil, vegetable 

                                                                        oil, lard, sunflower oil, walnut oil.

 

                        Liquid                        =                        This percentage may have to be varied 

                                                                        depending on the type of flour being used.

                                                                        Use water, milk, beer, etc.

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Dough Making

 

Crumble yeast into blood temperature liquid.  Rub fat into dry ingredients.  When the yeast is dissolved, mix into dry ingredients, turn the dough out onto the bench or table and knead  for 10 to 15 minutes until dough is smooth and elastic.  Work the dough by pushing it away from you with the heel of your hand then pull it back and giving a quarter turn and repeat.  Keep the dough as wet as possible without being sticky. 

 

Place the dough into a bowl and cover with a damp cloth or plastic film and allow to ferment in a warm place until doubled in size. This should take between an hour to an hour and a half

 

Knock back and shape into loaves or rolls.  Ensure the loaf or rolls are as tight a parcel as you can make them and the seam is on the bottom.  Cover again and leave to prove until soft and spongy.  This should take between 45 minutes and an hour although small rolls should only be 20 to 25 minutes. Bake at 220 degrees C to 240 degrees C until golden and sounds hollow when tapped on the underside

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