T-Fal Actibread, Manual

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21
Using
• 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 95°F).
• 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 all the flour has not 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 gradually (no more than 1 tablespoon at a time) and wait to
see if there is an improvement before continuing.
• 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.
Precautions for using gluten-free programs
• The flour mixtures have to be sifted with the yeast to avoid clumps.
• The kneading needs some encouragement: to foster their incorporation, scrape down any unmixed
ingredients from the sides to the middle of the bowl using a spatula (made of wood or plastic to avoid
scratching the coating).
• You should also help with incorporation when adding ingredients.
• The nature of the ingredients used for gluten-free recipes does not allow the bread to brown as it normally
would. The top of the bread often remains rather light.
• Gluten-free bread cannot rise like traditional bread and often remains flat on top.
• Not all premix brands deliver the same results: the recipes may need to be adjusted. Therefore, we
recommend that you experiment (see example below).
Example: adjust the quantity of liquid according to the consistency of the dough. It should be relatively
supple, but not too moist.
Exception: cake dough should have more liquid.
Too much liquid OK Too dry