Ingredients - TEFAL Bread of the World PF611838 Manual De Instrucciones

INGREDIENTS

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Fat and oil: fats make the bread softer and tastier. It will also keep better and for longer. Too
much fat slows down rising. If you use butter, make sure that it is cold and dice it to distribute
it evenly in the preparation. Do not add warm butter. Avoid the fat coming into contact with
the yeast because the fat could prevent the yeast from rehydrating.
Eggs: eggs enrich the dough, improve the colour and encourage good development of the
interior. Recipes are calculated for one medium egg weighing 50 g; if the eggs are larger, add
less liquid; if the eggs are smaller then you will have to add a little more liquid.
Milk: you can use fresh milk (cold, unless stated otherwise in the recipe) or powdered milk.
Milk also has an emulsifying effect which forms more regular air cells and therefore gives the
interior of the bread a good appearance.
Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and
allows the interior of the bread to be formed. Water may be partially or completely replaced
by milk or other liquids. Temperature: see paragraph in the "preparation of recipes" section
(page 296).
Flour: the weight of the flour varies considerably depending on the type of flour used.
Depending on the quality of the flour, the baking results of the bread may also vary. Keep
the flour in an airtight container because it reacts to ambient conditions, either absorbing or
losing humidity. It is preferable to use "strong", "bread making quality" or "bakery" flour rather
than standard flour. Adding oats, bran, wheat germ, rye or even whole grains to the bread
dough will give a heavier bread that has not risen as much.
The use of T55 flour is recommended, unless stated otherwise in the recipes. If using
special flour mixtures for bread or brioche or milk bread, do not exceed a total of 1000 g
of dough. See the manufacturer's recommendations for the use of these preparations.
Sieving the flour also affects results: the more complete the flour is (i.e. it contains part of
the wheat grain husk, the less the dough will rise and the heavier the bread will be.
Sugar: use white or brown sugar or honey. Do not use sugar lumps. Sugar feeds the yeast,
gives the bread a good flavour and improves browning of the crust.
Salt: gives the bread taste and regulates the activity of the yeast. It should not come into
contact with the yeast. Thanks to the salt, the dough is firm, compact and does not rise too
quickly. It also improves the structure of the dough.
Yeast: baker's yeast comes in several forms: fresh in small cubes, dried active yeast for
rehydration or instant dried yeast. Yeast is sold in supermarkets (bakery or chilled sections),
but you can also buy fresh yeast at the bakery. Fresh or instant dried yeast should be directly
incorporated into the baking pan of your machine with the other ingredients. However, you
can break up the fresh yeast with your fingers to spread it around the mixture. Only dried
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active yeast (which comes in small balls) should be mixed with a little warm water before
use. The ideal temperature is around 35°C; below this it will be less effective and above this it risks losing its activity. Make sure that you keep to the recommended doses and think about
multiplying the quantities if you use fresh yeast (see the table of equivalences below).
Quantity/weight equivalence between dried yeast and fresh yeast:
Dried yeast (cc) 1 1,5 2 2,5 3 3,5 4 4,5 5
Fresh yeast (g)
9 13 18 22 25 31 36 40 45
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