Gallet Baguette MAP 201, Instruction Manual

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ENG - 38
ABOUT BREAD MAKERS
It is nice to know that technology is actually helping to preserve the art of home bread making
for generations to come.Like most kitchen appliances, your bread maker is a labour-saving devi -
ce. The principal benefit is that all the kneading, rising and baking is performed within a space
saving, self-contained unit. Your Home Bakery will easily produce superb loaves time and again
provided the user follows the instructions and understands a few basic principles. Unless you
enjoy eating breeze blocks, it is not wise to expect the machine to think for you. It cannot tell
you that you’ve forgotten the yeast or that the flour was the wrong type or measured incorrectly.
With the continued success of the our bread maker it is nice to know that technology is actually
helping to preserve the art of home bread making for generations to come. Like most kitchen
appliances, your bread maker is a labour-saving device. The principal benefit is that all the
kneading, rising and baking is performed within a space saving, self-contained unit. Your Home
Bakery will easily produce superb loaves time and again provided the user follows the instructi -
ons and understands a few basic principles.
INGREDIENTS
The most important part of the bread making process is the wise selection of ingredients. You
and your bread maker will produce outstanding results with the right ingredients. In order to
save you time we have included information on each major element used in the making of bread
which will enable you to obtain perfect results first time every time.
FLOUR
In bread making the most important element in the flour is the protein called gluten, which is
the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide
produced by the yeast. The term ‘strong flour’ means that it has a high gluten content. It has
probably been milled from hard wheat and is particularly suitable for bread makin
BROWN FLOUR (or FARMHOUSE FLOUR)
Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kerne -
lhas been removed. Loaves made with all brown flour tend to be smaller than white loaves due
to the lower gluten content but there tends to be more flavour and texture to brown loaves.When
buying this type of flour the strong, finely ground type will give better results in the bread maker.
WHOLEMEAL OR WHOLE-WHEAT FLOUR
This type of flour contains all of the original wheat kernel including the bran; the tough outer skin
of the wheat which is an excellent source of fibre. As with the brown flour, you should specify a
strong fine ground variety when using your bread maker. The bran in the wholemeal flour inhi -
bits the release of gluten so wholemeal loaves tend to be smaller and more dense than white
loaves. However, the flavour is superb. Your bread makier has a special process for wholemeal
bread, which devotes more time to the kneading and rising processes.
YEAST
Yeast is the living organism that multiplies in the dough. It produces the carbon dioxide bubbles
that make the dough rise. For bread making machines it is best to use the ‘Easy Blend’ dried
yeast that comes in sachets. This yeast does not rely on sugar in order to ferment so it is easier
to reduce the sugar content of your loaf without any adverse effects. Sachet yeast is very sensi -
tive to moisture so do not store part used sachets for more than a day.
SALT
Salt adds to the flavour of the bread of course but it can also be used to slow down a
particularly lively yeast.