Gallet MAP 205 Baguette, Instruction Manual

Page: 40 / 56

ENG - 40
INTRODUCTION OF bREAD INGREDIENTS
1. bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour which con -
tains high protein), it has good elastic and can keep the size of the bread from collapsing after
rise. As the gluten content is higher than the common flour, so it can be used for making bread
with large size and better inner fiber. Bread flour is the most important ingredient of making bre -
ad.
2. Plain flour
Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is
heavier and more nutrient than common flour. The bread made by whole-wheat flour is usually
small in size. So many recipes usually combine the whole -wheat flour or bread flour to achieve
the best result.
4. black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high fiber flour, and it is similar with
whole-wheat flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder, it is used for making cakes specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and color of bread. And it is also con -
sidered as nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder
sugar or cotton sugar may be called by special requirement.
8. yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand
bread and make the inner fiber soften. However, yeast fast breeding needs carbohydrate in
sugar and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature,
before using, check the production date and storage life of your yeast. Store it back to the refri -
gerator as soon as possible after each use. Usually the failure of bread rising is caused by the
bad yeast.
The ways described below will check whether your yeast is fresh and active.
1/ Pour 1/2 cup warm water (45-50 °C) into a measuring cup.
2/ Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
3/ Place the measuring cup in a warm place for about 10min. Do not stir the water.
4/ The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from
rising. Never use too much salt in a recipe. But bread would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and large in size, the egg must
be peeled and stirred evenly.