Crusty White Pre-mix is designed for the easy production of a wide range of superior speciality crusty breads and rolls such as Coburgs, German rolls, Vienna sticks and Baguettes.
A favourite choice for its light texture and delightfully crisp crust.
Crusty White is our most popular Bread Mix; it produces a crusty loaf of excellent appearance and flavour you expect, but with less salt.
Ideal for baking speciality crusty breads, German rolls, Vienna sticks, Baguettes and Pizza bases.
This Bread Mix is made from high protein wheaten flour containing Complex Carbohydrates and a wide range of essential nutrients, such as Protein, Vitamins and Minerals. Crusty White Bread Mix is also low in fat.
- TIPS FOR PERFECT BREAD
• The accurate measurement of all ingredients is very important. Weight measurement using scales is best, and the volumetric measurement is more convenient. Use accurate scales to ascertain if your cups and spoons are providing the correct weight of water, Bread Mix and yeast. A standard metric cup contains 250 ml of water or 160 g of Wholemeal Bread Mix. A standard teaspoon contains 3 g of yeast.
• Scoop the Bread Mix or yeast and lightly tap the container to settle the contents, until you achieve the target weight.
- Water Quantity
• Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
• Moisture can be lost from the Bread Mix through evaporation in storage and may need to be replaced with extra water. This is a common requirement during summer.
• Undersized loaf and a ragged top crust are signs of not enough water. Oversized loaf, rubbery and grey and sticky crumb, more holes and a fragile top crust are signs of too much water.
• To check the correct amount of water has been added, open the bread machine lid at the start of the kneading cycle, and observe the dough slowly forming. The best indication of likely loaf quality is the time taken from the start of the kneading cycle until the dough “picks up” from the bottom of the bowl under the kneading blade.
As a guide, the “pick up” time for Laucke Wholemeal Bread Mix is 10 – 15 minutes. At this stage the dough ball should be sticky, soft and smooth.
• If the dough “picks up” sooner, or your machine has difficulty kneading the dough, experiment by adding up to 30 ml extra water.
• If, after the nominated “pick up” time, the dough is still sticking to the bottom of the bowl or has not formed a ball, add a heaped teaspoon or more of Bread Mix.
- Yeast Quantity - Bread Density
If your loaf is too large but quality is good, reduce yeast by ¼ teaspoon. For a heavier or denser style of bread, reduce yeast by up to ½ teaspoon.
- Yeast Performance
Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra ¼ tsp may be required to maintain loaf volume.
• Two Laucke Bread Mixes can be combined to create your own unique loaf. Recalculate the required water quantity by taking a weighted average of each.
• More yeast and water may be required if other ingredients such as seeds and grains are added.