Fakir PANE DELUXE, User Manual

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38
PANE DELUXE GB
- Gluten which is produced in the flour during the kneading provides for the structure of
the bread. The ideal flour mixture is composed of 40% wholemeal flour and 60%of
white flour.
- If you would like to bake wholemeal bread with a low proportion of wheat gluten it may
also be necessary to knead the bread by hand. See also the section “Questions on
Baking”.
- If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity
of flour and the liquid.(up to 1/5 less)
- Leaven is dispensible with rye flour. It contains milk anda acetobacteria that make the
bread lighter and ferment thoroughly. You can make your own leaven but it takes
time. For this reason concentrated leaven powder is used in the recipes below. The
powder is sold in 15g packets (for 1 kg of flour).Follow the instructions given in the
recipes(1/2, 3/4 or 1 packet).If less leaven that requested is used the bread will
crumble.
- If leaven powders with a different concentration (100g packet for 1 kg of flour) are
used, the quantity of flour must be reduced by 80g for a 1kg of flour.
- Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses
specified on the package. Fill the measuring beaker with the liquid leaven and top it
up with the other liquid ingredients in the right doses as specified in the recipe.
- Wheat leaven which often comes dry improves the workability of the dough, the
freshnesss and the taste. It is milder that rye leaven.
- Use either the NORMAL or WHOLEWHEAT program when baking leavened bread.
- Baking ferment can used to replace the leaven. The only difference is in the taste. It is
fit to be used in the bread baking machine.
- Wheat bran is added to the dough › f yo want particularly light bread rich in roughage.
Use on tablespoon for 500g of flour and increase the quantity of liquid by 1/2
tablespoon.
- Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread
lighter and more voluminous. The bread falls in more rarely and it is more easily
digestible. The effect can be easily appreciated when baking wholemeal and other
bakery products made of home-milled flour.