TEFAL BREAD & BAGUETTINES PF350138 Manual De Instrucciones página 275

INGREDIENTS
Fats and oils: fats make the bread softer and
tastier. It also stores better and longer. Too
much fat slows down rising. If you use butter,
cut it into tiny pieces so that it is distributed
evenly throughout the preparation, or soften
it. You can substitute 15g butter for 1 tables-
poon of oil. Do not add hot butter. Keep the
fat from coming into contact with the yeast,
as fat can prevent yeast from rehydrating. Do
not use low fat spreads or butter substitutes.
Eggs: eggs make the dough richer, improve the
colour of the bread and encourage the deve-
lopment of the soft, white part. Recipes are
designed for one 50 g size egg; if your eggs
are bigger, add a little flour; if they are smal-
ler, use less flour.
Milk: you can use fresh milk (cold, unless
otherwise indicated in the recipe) or powdered
milk. Milk also has an emulsifying effect which
evens out its airiness, giving the soft, white
part a better aspect.
Water: water rehydrates and activates the
yeast. It also hydrates the starch in the flour
and helps the soft, white part to form. Water
can be totally or partially replaced with milk
or other liquids. Temperature: see paragraph
1 in "Using" section (page 270).
Flour: the weight of the flour varies signifi-
cantly depending on the type of flour used.
Depending on the quality of the flour, baking
results may also vary. Keep flour in a her-
metically sealed container, as flour reacts
to fluctuations in atmospheric conditions,
absorbing moisture or losing it. Use "strong
flour", "bread flour" or "baker's flour" rather
than standard flour. Adding oats, bran, wheat
germ, rye or whole grains to the bread dough
will give a smaller, heavier loaf of bread.
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in
total.
Follow the manufacturer's instructions when
using these flour blends.
Sifting the flour also affects the results: the
more the flour is whole (i.e. the more of the
outer envelope of the wheat it contains), the
less the dough will rise and the denser the
bread.
Sugar: use white sugar, brown sugar or honey.
Do not use sugar lumps. Sugar acts as food for
the yeast, gives the bread its good taste and
improves browning of the crust.
Salt: salt gives taste to food and regulates
the yeast's activity. It should not come into
contact with the yeast. Thanks to salt, the
dough is firm, compact and does not rise too
quickly. It also improves the structure of the
dough.
Yeast: baker's yeast exists in several forms:
fresh in small cubes, dried and active to be
rehydrated or dried and instant. Fresh yeast is
sold in supermarkets (bakery or fresh produce
departments), but you can also buy fresh yeast
from your local baker's. In its fresh or instant
dried form, yeast should be added directly to
the baking pan of your breadmaker with the
other ingredients. Remember to crumble the
fresh yeast with your fingers to make it dis-
solve more easily. Only active dried yeast (in
small granules) must be mixed with a little
tepid water before use. Choose a temperature
close to 35°C, less and it will not rise as well,
more will make it lose its rising power. Keep
to the stated amounts and remember to mul-
tiply the quantities if you use fresh yeast (see
equivalents chart below).
Equivalents in quantity/weight between dried
yeast and fresh yeast:
Dried yeast (in tsp.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Fresh yeast (in g)
9 13 18 22 25 31 36 40 45
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