Operation Manual

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