TEFAL PAIN & DELICES PF240E40, Руководство пользователя

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EN
Flour: For bread making flour with a high gluten content is essential.
Only use flour specially sold for bread making labelled as “Strong
Bread Flour” or “Bread Flour”. These types of flour have a naturally
high protein content, which forms more gluten during kneading and
results in well-risen bread with a light texture. In bread making, the
gluten combines with water to form the elastic strands that trap
carbon dioxide bubbles created by the yeast, causing the bread to rise.
Do not use plain or self-raising flour for making yeast breads as they are
unsuitable.
Some of the types of flours available in the United Kingdom are listed below.
White strong bread flour: Used in the Basic White Loaf recipe and for
French bread. Always use strong bread flour.
Wholemeal bread flour (also called Wholewheat bread flour): All of
the bran and wheat germ are present in this flour. Loaves made with
wholemeal bread flour have a denser texture and are less well risen.
Recipes using a mixture of strong white bread flour and strong wholemeal
bread flour give a lighter texture loaf. If making a 100% wholemeal loaf,
do not use more than the stated quantity of wholemeal bread flour as it
could overload the motor.
Brown bread flour or Wheatmeal bread flour: During milling only 10-
15% of the bran and wheat germ has been extracted. Brown bread has a
lighter texture than wholemeal bread.
Granary
®
or Malted Grain bread flour: Crushed wheat or rye grains are
mixed with malted wholemeal flour. This gives the bread a nutty flavour
and coarse bits. The texture is slightly heavier than white bread.
Stoneground bread flour: Stoneground refers to the type of milling
process rather than a type of flour. Instead of the modern milling method
of using steel rollers, the grains are crushed between mill stones.
Rye flour: Bread baked with 100% rye flour, such as pumpernickel, has
a heavy and dense texture. Usually it is combined with other flours in a
recipe. Loaves often have flat or sunken top crust. Rye flour is available
from some large supermarkets and health food shops. Do not use more
than the stated quantity of rye flour as it could overload the motor.
Spelt flour: Spelt is an ancient variety of wheat that dates back to Roman
times. Although part of the wheat family, genetically it is a completely
different species. Some people who are allergic to ordinary wheat flour
can tolerate Spelt flour although it does contain gluten. Loaves often
have a flat or slightly sunken top. Spelt Flour is available from health
foods and large supermarkets.
For more information on different types of bread flour look at
www.fabflour.co.uk
Yeast: All the recipes in this book use flaked type dried yeast labelled ‘Fast
Action’, ‘Easy Bake’, ‘Easy Blend’ or ‘Quick’ on the packet. Do not dissolve
this type of yeast in water before use. It can be combined with the dry
ingredients in the bread machine. Once the dried yeast has been opened,
seal well immediately and use within the time stated on the packaging.
Bread or dough that fails to rise is often caused by stale yeast.
Yeast for baking can also be purchased in two other types – Fresh
Yeast and Dry Granular Yeast. Fresh yeast is generally available from
supermarkets which have an instore bakery or your local bakers. If using
fresh yeast instead of flaked dried yeast, crumble it with your fingers into
the bread pan so that it dissolves more easily. Use the table below as
a conversion guide. Dried granular yeast (which comes in small balls) is
usually sold in small tins and must be dissolved in a little lukewarm water
before use. The ideal temperature is around 35°C. If the temperature is
any less the bread will not rise as well, but if too hot it could kill the yeast.
We do not recommend using this type of yeast in the Pain & Delices..
If adapting recipes to use fresh yeast, use the conversion table below.
Quantity/weight equivalents for dried flaked yeast and fresh yeast
Fast Action or Easy Bake type
dried flaked yeast (in tsp)
1 1½ 2 2½ 3 3½ 4 4½ 5
Fast Action or Easy Bake type
dried flaked yeast (in grams)
3 4.5 6 7.5 9 10.5 12 13.5 15
Fresh yeast (in g) 9 13 18 22 25 31 36 40 45
INGREDIENTS USED FOR BREAD MAKING
Example: how to adjust the quantity of liquid for gluten bread.
Exception: gluten free cake batter made using ready-to-use mixes
must remain quite liquid.
Too liquid OK Too dry