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223
INGREDIENTS
Fats and oils:fatsmakethebreadsofterand
tastier.Italsostoresbetterandlonger.Too
muchfatslowsdownrising.Ifyouusebutter,
cutitintotinypiecessothatitisdistributed
evenlythroughoutthepreparation,orsoften
it.Youcansubstitute15gbutterfor1tables-
poonofoil.Donotaddhotbutter.Keepthe
fatfromcomingintocontactwiththeyeast,
asfatcanpreventyeastfromrehydrating.Do
notuselowfatspreadsorbuttersubstitutes.
Eggs:eggsmakethedough richer,improve
thecolourofthebreadandencourage the
developmentofthesoft,whitepart.Ifyou
useeggs,reduce thequantityofliquidyou
useproportionally.Breaktheeggandtopup
withtheliquiduntilyoureachthequantity
ofliquidindicatedintherecipe.Recipesare
designedforone50gsizeegg;ifyoureggs
arebigger,addalittleflour;iftheyaresmal-
ler,uselessflour.
Milk: recipes use either fresh or powdered
milk.Ifusingpowderedmilk,addthequantity
ofwaterstatedintherecipe.Itenhancesthe
flavourandimprovesthekeepingqualitiesof
thebread.Forrecipesusingfreshmilk,youcan
substitutesomeofitwithwaterbutthetotal
volumemustequalthequantitystatedinthe
recipe.Semi-skimmedorskimmedmilkisbest
toavoidbreadhavingaclosetexture.Milkalso
hasanemulsifyingeffectwhichevensoutits
airiness,givingthe soft,whitepartabetter
aspect.
Water: water rehydrates and activates the
yeast.Italsohydratesthestarchintheflour
andhelpsthesoft,whiteparttoform.Water
canbetotallyorpartiallyreplacedwithmilkor
otherliquids.Useliquidsatroomtemperature.
Flour: theweightoftheflourvariessignifi-
cantlydependingonthetypeofflourused.
Dependingonthequalityoftheflour,baking
results may also vary. Keep flour in a her-
metically sealed container, as flour reacts
to fluctuations in atmospheric conditions,
absorbingmoistureorlosingit.Use“strong
flour”,“breadflour”or“baker’sflour”rather
thanstandardflour.Addingoats,bran,wheat
germ,ryeorwholegrainstothebreaddough
willgiveasmaller,heavierloafofbread.
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.
Siftingtheflouralsoaffectstheresults:the
moretheflouriswhole(i.e.themoreofthe
outerenvelopeofthewheatitcontains),the
lessthedoughwillrise andthedenserthe
bread.Youcanalsofindready-to-usebread
preparationsonthemarket.Followthema-
nufacturer’s instructions when using these
preparations.Usually,thechoiceofthepro-
grammewilldependonthepreparationused.
Forexample:Wholemealbread-Programme4.
Sugar: usewhitesugar,brownsugarorhoney.
Donotusesugarlumps.Sugaractsasfood
fortheyeast,givesthebreaditsgoodtaste
andimprovesbrowningofthecrust.Artificial
sweetenerscannotbesubstitutedforsugaras
theyeastwillnotreactwiththem.
Salt:salt givestaste tofoodandregulates
theyeast’sactivity.Itshouldnotcomeinto
contactwiththe yeast. Thankstosalt, the
doughisfirm,compactanddoesnotrisetoo
quickly.Italsoimprovesthestructureofthe
dough. Use ordinary table salt. Do not use
coarsesaltorsaltsubstitutes.
Yeast:baker’syeastexistsinseveralforms:
freshinsmallcubes,driedandactivetobe
rehydratedordriedandinstant.Freshyeastis
soldinsupermarkets(bakeryorfreshproduce
departments),butyoucanalsobuyfreshyeast
fromyourlocalbaker’s.Initsfreshorinstant
driedform,yeastshouldbeaddeddirectlyto
thebakingpanofyourbreadmakerwiththe
otheringredients.
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