Frequently Asked Questions
Yes! We are a dedicated Gluten Free Facility and only produce Gluten Free products.
This is not recommended, and results will depend on how much it over proofed, how much yeast food remains in the dough to feed the yeast for another rise, and if the dough has dried out too much for another rise. More than one rise can cause the dough to be too rubbery and lose the fine, light texture.
We have tested various machines and have found that most machines do not get above 145°c therefore the finished product is undercooked.
If you do wish to try a bread machine, then you could try using the RYE setting which usually has the longest bake time, however you may still need to finish baking the loaf in the oven.
Yes! The cooled loaves have excellent freezing and thawing characteristics for at least 2 weeks. Thaw slowly in a microwave oven or wrap in foil and thaw in a normal oven on moderate for approx. 20 minutes, or place on a wire rack, cover with a cloth and allow to thaw naturally.
Yes! Whilst we are a dedicated Gluten Free Facility, we test all products to ensure there’s no trace of Gluten. We adhere to the Australian Standards which is 5 parts per million, compared to the US where they allow 20 parts per million. All testing is completed by a Certified Independent laboratory.
Unfortunately our shop in Bayswater is now permanently closed, if you wish to order from us then please send an email to [email protected] and we can assist you with your order, or you can shop online.
We recommend using digital (battery operated) scales. You can weigh your dry ingredients and liquid measures to get the right dough consistency from the start, rather than having to mix extra water into a dry dough.
Not all flours are created equal, therefore a cup of flour from another brand will not yield the same of ours, therefore we recommend weighing all ingredients.
Yes we do!
If you live locally and wish to order a click and collect then email [email protected] with your order, name and a contact number. We will respond with an invoice that can be paid via credit card over the phone or via bank deposit. Once payment has been received we will pack the order and advise when your order is ready (usually 1 business day)
Leaving your dough to rise for too long may result in excessive shrinkage during baking or dough collapse, or very open texture, or loaves that refuse to brown at all (due to yeast food depletion).
Ideal temperature is between 40°c – 45°c however you should aim for approx. 42°c
The ability to store fresh bread may vary with weather and climate. A basic rule is the warmer the temperature surrounding the bread, the 'fresher' it will remain but the quicker it will attract mould growth.
Storage in cool temperatures (like refrigerators) slows mould growth but also dries and stales bread quicker.
After the bread has completely cooled from baking, place in an airtight bag, gently suck the air out and seal with a tie. In moderate warm surrounding temperatures, the bread should be edible for up to 3 days without reforming. Cooler environments will reduce this and require quick refreshing/reforming in a microwave oven for approx. 10-20 seconds per slice. Allow to cool on a rack and enjoy as normal.
Using too much yeast, too much water, or too much vinegar in your recipe can result in a large cave in the centre of the bread or rolls.
Free standing breads like Vienna’s, Bloomers, Cottage loaves etc. require a slightly firmer dough and so a little less water compared to tin loaves and rolls. See the main recipes. When making salad rolls or hamburger buns, do not flatten the dough using a rolling pin as this may affect the rising and result in large holes inside your rolls.
You might have overproved your bread, so when it enters the hot oven it doesn’t have any more stretch, therefore it will rise slightly and then collapse. Try reducing the prove time. Letting your dough prove too much and rise above the pan will let too much air into dough and cause the loaf to either collapse in the oven or once removed from the oven.
The higher the sides of the baking tins you use, the more the cooling loaves will suck in at the sides .... up to around 1cm each side. This can be reduced by removing the loaves from the tins during the final 15 minutes of baking, but some suck will likely remain. It is one of the costs of having better keeping bread!
Lower sided tins or pans have less side-suck.
The most common causes of this are:
- Poor yeast (either dead, dying or not a very active brand), or a good yeast which has not been kept cold enough. Yeast needs to be kept refrigerated if it is not vacuum sealed (rock hard) otherwise it will need food or die. The cold simply puts it into hibernation till you activate it in warmth. Even supermarket shelves can have in-active yeast which has been there too long or have sat in a warm environment.
A good yeast will stay active for:
- a few weeks on your pantry shelf
- around 6 months in your fridge
- around 12 months in your freezer (it does not need thawing before use)
- Dry dough - If you are a little under the required liquid when making your dough, especially when rising it in tins, your rise will be poor and the loaf texture yellow and coarse.
A common cause of dry dough is inaccurate measuring of ingredients. We highly recommend using digital scales for both the dry and liquid ingredients. See main recipes.
- Cold Dough - If your dough gets cool or cold during the mixing, or the shaping on the board, or during the rising stage (check with the back of your hand), then the yeast will not activate and can take hours to rise.
Keep your dough warm at all stages so it will be fully risen within 60 minutes. Also keep in mind the surface temperature of your utensils as placing a warm dough on a cold surface or pan will affect the dough