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19
Bread preparation is very sensitive to temperature
and humidity conditions. In case of high heat, use
liquids that are cooler than usual. Likewise, if it is cold,
it may be necessary to warm up the water or milk
(never exceeding 35°C). Any liquid used should be
tepid, about 20 to 25°C (except for Super Fast Bread
which should be 35 to 40°C max.).
It can also sometimes be useful to check the state
of the dough during the second kneading: it
should form an even ball which comes away easily
from the walls of the pan.
> if not all of the flour has been blended into the
dough, add a little more water,
> if the dough is too wet and sticks to the sides, you
may need to add a little flour.
Such corrections should be undertaken very gra-
dually (no more than 1 tablespoon at a time) and
wait to see if there is an improvement before conti-
nuing.
A common error is to think that adding more yeast
will make the bread rise more. Too much yeast
makes the structure of the bread more fragile and it
will rise a lot and then fall while baking. You can
determine the state of the dough just before baking
by touching it lightly with your fingertips: the dough
should be slightly resistant and the fingerprint should
disappear little by little.
FLOUR: the weight of the flour varies significantly
depending on the type of flour used. Depending on
the quality of the flour, baking results may also vary.
Keep flour in a hermetically sealed container, as
flour reacts to fluctuations in atmospheric condi-
tions, 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 smal-
ler, heavier loaf of bread.
Using T55 flour is recommended unless otherwise
specified in the recipe. Our recipes are optimised
for the use of standard T55 flour. If you are using
special flour blends for bread, brioche or rolls, do
not exceed 1 kg of dough in total.
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. You can also find ready-
to-use bread preparations on the market. Follow the
manufacturer’s instructions when using these prepa-
rations. Usually, the choice of the programme will
depend on the preparation used. For example:
Wholemeal bread - Programme 3.
SUGAR: use white sugar, brown sugar or honey. Do
not use unrefined sugar or lumps. Sugar acts as
food for the yeast, gives the bread its good taste
and improves browning of the crust. Artificial swee-
teners cannot be substituted for sugar as the yeast
will not react with them.
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. Use ordinary table salt. Do
not use coarse salt or salt substitutes.
YEAST: yeast is what makes the dough rise. Use
active dry baker’s yeast in packets. The quality of
yeast can vary, and it does not always rise in the
same way. Bread can therefore come out differently
depending on the yeast used.
Old or poorly stored yeast will not work as well as a
freshly opened packet of dry yeast.
The proportions indicated are for flaked dried yeast.
If you use fresh yeast, multiply the quantity by 3 (in
weight) and dilute the yeast in a small amount of
warm water with a little sugar for more effective
action.
There are dry yeasts in the form of small granular
pellets that have to be rehydrated with a small
amount of warm water with a little sugar. These are
used in the same proportions as flaked dry yeast,
but we recommend the latter as it is easier to use.
ADDITIVES (OLIVES, BACON PIECES, ETC.): you can
add a personal touch to your recipes by adding
whatever ingredients you want, taking care:
> to add following the beep for additional ingre-
dients, especially those that are fragile such as
dried fruit,
> to add the most solid grains (such as linseed or
sesame) at the start of the kneading process to
facilitate use of the machine (delayed starting, for
example),
> to thoroughly drain moist ingredients (olives),
> to lightly flour fatty ingredients for better blending,
> not to add too large a quantity of additional
ingredients, especially cheese, fresh fruit and
fresh vegetables, as they can affect the develop-
ment of the dough,
> to finely chop nuts as they can cut through the
loaf structure and reduce the cooked height.
PRACTICAL ADVICE
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TEFAL OW5000 not Ref. 3313995 11/10/06 8:33 Page 19
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