Moulinex Bread & Baguettines, Manual

Page: 133 / 190

133
INGREDIENTS
Fats and oils:
fats make the bread softer
and tastier. It also stores better and longer.
Too much fat slows down rising. If you use
butter, cut it into tiny pieces so that it is
distributed evenly throughout the preparation,
or soften it. You can substitute 15g butter for
1 tablespoon of oil. Do not add hot butter.
Keep the fat from coming into contact with
the yeast, as fat can prevent yeast from
rehydrating. Do not use low fat spreads or
butter substitutes.
Eggs: eggs make the dough richer, improve
the colour of the bread and encourage the
development of the soft, white part. Recipes
are designed for one 50 g size egg; if your
eggs are bigger, add a little flour; if they are
smaller, use less flour.
Milk: you can use fresh milk (cold, unless
otherwise indicated in the recipe) or powdered
milk. Milk also has an emulsifying effect which
evens out its airiness, giving the soft, white
part a better aspect.
Water:
water rehydrates and activates the
yeast. It also hydrates the starch in the flour
and helps the soft, white part to form. Water
can be totally or partially replaced with milk
or other liquids.
Temperature: see paragraph
1 in “Using” section (page 128).
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 conditions,
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 smaller, heavier loaf of bread.
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.
Follow the manufacturer’s instructions when
using these flour blends.
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.
Sugar: use white sugar, brown sugar or honey.
Do not use sugar lumps. Sugar acts as food for
the yeast, gives the bread its good taste and
improves browning of the crust.
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.
Yeast: baker’s yeast exists in several forms:
fresh in small cubes, dried and active to be
rehydrated or dried and instant. Fresh yeast is
sold in supermarkets (bakery or fresh produce
departments), but you can also buy fresh yeast
from your local baker’s. In its fresh or instant
dried form, yeast should be added directly
to the baking pan of your breadmaker with
the other ingredients. Remember to crumble
the fresh yeast with your fingers to make it
dissolve more easily. Only active dried yeast
(in small granules) must be mixed with a little
tepid water before use. Choose a temperature
close to 35°C, less and it will not rise as well,
more will make it lose its rising power. Keep to
the stated amounts and remember to multiply
the quantities if you use fresh yeast (see
equivalents chart below).
Equivalents in quantity/weight between dried
yeast and fresh yeast:
Dried yeast (in tsp.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Fresh yeast (in g)
9 13 18 22 25 31 36 40 45