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Yeast: Bread is made using baker's yeast. This type of yeast is sold in
several forms: small cubes of compressed yeast, active dry yeast to be
rehydrated or instant dry yeast. Yeast is sold in supermarkets (bakery or
fresh foods departments), but you can also buy compressed yeast from
your baker.
The yeast must be directly incorporated in your machine's pan with
the other ingredients. Nonetheless consider thoroughly crumbling the
compressed yeast between your fingers to facilitate its dispersion.
Follow the recommended amounts (see the equivalences chart below).
Quantity/weight equivalences between dry yeast and compressed yeast:
Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5
Compressed yeast (in g) 9 13 18 22 25 31 36 40 45
Flours: Using T55 flour is recommended, unless otherwise indicated in
the recipes. When using mixes of special flour types for bread, brioche
or milk bread, do not exceed 750 g of dough in total (flour + water).
Depending on the quality of the flour, the bread making results may also
vary.
• Keep flour in a hermetically sealed container, since flour reacts to
fluctuations in climate conditions (humidity). Adding oats, bran, wheat
germ, rye or whole grains to the bread dough, will produce a bread that
is denser and less fluffy.
• The more a flour is based on whole grains, that is, containing a part of
the outer layers of a wheat grain (T>55), the less the dough will rise and
the denser the bread will be.
INFORMATION ON THE INGREDIENTS
Example: adjust the quantity of liquid.
Exception: cake batter must remain quite liquid.
Too liquid OK Too dry
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