TEFAL Home B, User Manual

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Practical advice
Preparation
1 Please read these instructions carefully: the
method for making bread with this appliance
is not the same as for hand-made bread.
2 All ingredients used must be at room temper-
ature (unless otherwise indicated) and must
be weighed exactly.
Measure liquids with
the graduated beaker supplied. Use the
double doser supplied to measure tea-
spoons on one side and tablespoons on
the other. All spoon measures are level
and not heaped.
Incorrect measurements
give bad results.
3 For successful bread making using the correct
ingredients is critical. Use ingredients before
their use-by date and keep them in a cool, dry
place.
4 It is important to measure the quantity of
flour precisely. That is why you should weigh
out flour using a kitchen scale. Use packets of
flaked dried yeast. Unless otherwise indicated
in the recipe, do not use baking powder. Once
a packet of yeast has been opened, it should
be sealed, stored in a cool place and used
within 48 hours.
5 To avoid spoiling the proving of the dough, we
advise that all ingredients should be put in the
bread pan at the start and that you should
avoid opening the lid during use (unless oth-
erwise indicated). Carefully follow the order of
ingredients and quantities indicated in the
recipes. First the liquids, then the solids.
Yeast
should not come into contact with liquids,
sugar or salt.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
Using
• Bread preparation is very sensitive to tem-
perature 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 exceed-
ing 35°C).
• 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 not all of the flour has 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 improve-
ment 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 fin-
gerprint should disappear little by little.
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