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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. Use ordinary table salt. Do not use coarse salt
or salt substitutes.
Yeast
Yeast is what makes the dough rise. 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
Additives
(olives, bacon
pieces, etc.)
You can add a personal touch to your recipes by adding whatever ingredients you want,
taking care:
> to add following the beep for additional ingredients, especially those that are fragile
such as dried fruit,
> to add the most solid grains (such as linseed or sesame) at the start of the kneading
process to facilitate use of the machine (delayed starting, for example),
> to thoroughly drain moist ingredients (olives),
> to lightly flour fatty ingredients for better blending,
> not to add too large a quantity of additional ingredients, especially cheese, fresh fruit
and fresh vegetables, as they can affect the development of the dough. Follow the
amounts indicated in the recipes,
> not to drop additional ingredients outside the baking supports or the tank.
7
PRACTICAL ADVICE
1. PREPARING THE RECIPES
• All ingredients used must be at room temperature (unless otherwise indicated) and must be weighed
exactly.
Measure liquids with the graduated beaker supplied. Measure liquids with the graduated
beaker supplied. Use the double doser supplied to measure teaspoons on one side and
tablespoons on the other. Incorrect measurements give bad results.
• Follow the preparation order
> Liquids (butter, oil, eggs, water, milk) > Powdered milk
> Salt > Specific solid ingredients
> Sugar > Flour, second half
> Flour, first half > Yeast
• 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 (sold in the Uk as Easy Bake or Fast Action 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.
• 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 otherwise 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.
•
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 35°C).
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