Questions answered for Real Bread Maker Week

To help mark this year’s Real Bread Maker Week (May 7-13) in the UK, The Real Bread Campaign has answered some vital questions for doughmongers.

 

Is there any need to use fast-acting / instant yeast?

Dried active yeast (usually sold in cylindrical tins) is much cheaper than sachets, widely available, just as convenient – even in bread machines if added with the water, will keep in the fridge for months, and, unlike most brands of the instant stuff, contains no artificial additives. Or you could get your mitts on the fresh stuff.

Do I really need to add sugar?

Flour contains more than enough food to keep yeast thriving. So unless you’re making a sweet bread try leaving out the empty calories of sugar, honey, syrup or whatnot.

Does I really need to add oil or fat?

Delicious, moist Real Bread is not reliant on either, so unless you’re making an enriched bread (such as a buttery milk loaf, or focaccia drizzled with olive oil) then these are just more unnecessary empty calories.

Could a no-knead recipe be what I need?

Homebakers: If you feel kneading is too much work, takes too much of your time or that you’re just not up to it, then try a no-knead Real Bread recipe. These effortless doughs are given more water and more time (theirs, not yours) allowing you to just mix, leave and bake.

Professionals: not exactly no-knead, but you might like to experiment with an autolyse method…

Could I use less salt?

Homebakers: when baking Real Bread try using not much more than a teaspoon (6g) per 500g of flour.

Professionals: the Food Standards Agency’s target is 1% or less by loaf weight.

You can find more information at realbreadcampaign.org