Flour
I use strong flour sold in 1.5 Kilogram bags for making the vast majority of breads with one or two exceptions. It is easily available in supermarkets in the baking isle along with other flours.
Strong flour on commonly sold in white, brown (white which as been caramelised to colour it), and wholemeal forms, with some variations noted on on the bag. For example flour labelled ‘stoneground’ is rarely anything else than wholemeal but wholemeal isn’t always stoneground it is usually milled some other way and slightly different properties achieved.
Often smaller bags of more speciality strong flours are found here too or, if you can’t find them here look in stores that specialises in the cuisine of the country of origin the bread recipe originates from.
Yeast
Yeast is a living organism and sold in three different forms Fresh, Dried and Fast action dried yeast the drying process does not kill the yeast but puts it into suspended animation. Fresh yeast can be frozen but use within two months three at the outside.
Each can be substituted for the other no matter what a recipe calls for following a few simple rules about using each type. A recipe that calls for fresh yeast, half the weight to use dried or fast action dried yeast. For a recipe that calls for dried yeast to use fresh double the weight.
Fresh yeast is sold as a block, smooth to the touch and has a crumbly texture. It should last a few days in the fridge wrapped loosely or in an airtight container but don’t make it sweat by wrapping in tight cling film, yeast is a living organism and needs to breathe. It is easy to tell if your yeast is fresh it looks healthy and in my opinion smells divine. Yeast that is no longer fresh has edges that are turning a darker shade of brown often a slightly sweaty appearance and it smells sour.
Although some people crumble this into liquid before mixing into the dry ingredients I think this is to ensure it is dispersed all around the dough rather than in pockets. I find that this isn’t necessary and finely crumble it into the flour and rub it in well to disperse it evenly before adding the wet ingredients.
Fresh yeast is found either in the chilled cabinets with baking ingredients such as fats or ready made pastry or you may have to ask especially if there is an in-store bakery you can sometimes get small amounts free from such stores.
Dried Yeast sold in a tub and is in granules. The drying process makes it dormant and it requires adding to a small amount of blood heat liquid being used in the recipe to wake it up before mixing into the dry ingredients.
Fat Action Dried Yeast sold in box of 7g or 8g sachets. And should be added straight into the dry ingredients and not added to liquid first.
Both the dried yeast and the fast action yeast are found in the baking isle near the bread flour.
Salt
I use table salt and rarely anything else because it is handy but some loaves that may be sprinkled with salt on top require a quality sea salt for taste and texture.
Water
Any water that is safe for drinking is perfectly suitable for bread making it should be used at blood heat. To check it is the right temperature it shouldn’t feel warm or cold when tested with your finger.
Fat/oil
To make a loaf less crumbly when cut fat or oil is added in usually small quantities to the ingredients. Solid fats are added to the flour and rubbed in till they are almost not noticed and Oils are added at the liquid stage.
