Toastmaster 1771 Guía De Uso Y Cuidado página 9

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2 ⁄ teaspoons or more of yeast. Remember to adjust your recipe for the ⁄ cup
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of water and 2 ⁄ teaspoons of yeast used in the test. The sugar does not need
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to be adjusted. Add this mixture with the liquids in the recipe.
FLOUR: Bread Flour Is Essential For Bread
Use bread flour in yeast bread recipes. Bread flour is a white flour that is a
blend of hard, high-protein wheats and has greater gluten strength and
protein content than all-purpose flour. It is available at most grocery stores.
Protein varies from 12-14 percent.
Pre-sifting or sifting the flour is not necessary with yeast bread. First stir,
then spoon into a dry measuring cup and level off.
The amount of flour called for in a yeast bread recipe is meant as a guide.
Dough is affected by heat, humidity, sugar, and altitude. If too much flour
is used, the bread may be very heavy and stiff. If too little is used, the bread
will not hold up and a low-volume bread will result.
FAT: Dough Enhancer And Conditioner
You may substitute in equal proportions solid shortening, real butter, or
margarine. Light and whipped margarines do not work well.
LIQUIDS: Activate The Yeast And Bind The Dough
It is important that the liquid temperature is 120°-130°F/49°-54°C. When
higher temperatures are used, the yeast activates too quickly and the
dough becomes too warm.
RISING DOUGH: Optimum Temperature of Room 80°-85°F/27°-29°C
Rising times will vary due to recipe, temperature and humidity level of your
kitchen. Rising is the most essential feature in bread making. After the
dough comes out of the mixer, the dough ferments and rises before
punching and resting. The gluten becomes pliable and elastic with a soft,
smooth quality. Fermentation conditions gluten, develops flavor and
leavens the product.
Dough has doubled in bulk when an indentation remains after the tip of a
finger is pressed lightly and quickly into the dough. If the indentation
springs back, cover and let rise a few more minutes and check again. After
punching down and dividing dough, cover and let rest 10 minutes. Resting
allows the gluten to relax and makes handling easier. Then shape the dough
as desired.
Sometimes a second dough rising is beneficial especially for whole grain or
100% whole wheat bread. Let the dough rise once, punch down, let rise
again, punch down, let rest 10 minutes and shape.
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