Tefal Recipe Book - Breadmaker [antikvár]

s ' ¦ • l ' ' Introduction Please read these few preliminary pages carefully, as they contain important information to make your recipes a success. Flour Wheat flour is classified according to the quantity of bran it contains and the ash content (mineral matter that remains after combustion in an oven at 900'C) - White flour for pastry: fine flour (TA5) - Bread flour, special bread flour, bread-making flour for white bread, white flour, wheat flour (T55) ¦ Half-wholemeal flour (T80)w - Wholemeal flour ai 10, T150) (Note: Rye flour is classified as: T70, T130 and T170). In the indication of the type, the number therefore denotes a flour that is more or less rich in bran, fibres, vitamins, minerals and oligo-elements. You will not obtain well-leavened loaves if you use a higher proportion of bran-rich flour. The quantity of water necessary will also vary according to the type of flour. Pay attention to the consistency of the dough, which once formed, must be soft and elastic, without sticking to the pan. Flour can be classified under two groups: bread flour (gluten-rich: wheat, spelt, and kamut flour) and non-bread flour (rye, corn, buckwheat, chestnut, etc), which must be used in addition to bread-making flourdOto 50%). Baker's yeast {saccharomyces cerevisiae): This is a living product essential for making bread. It comes in several forms: fresh yeast in small cubes, active dry yeast that must be rehydrated, instant dry yeast or liquid yeast It is sold in supermarkets (bakery or fresh products departments), but you can also buy it from your baker. If you are using fresh yeast, remember to crumble it with your fingers so that it dissolves easily. Quantity/weight equivalence between dry yeast, fresh yeast and liquid yeast: Dry yeast (in c.s.) 1 V- 2« Dry yeast (in g) 3 6 9 -lO'/. 12 13« 15 Fresh yeast (in g) 9 13 18 22 25 31 36 UO ?.5 Liquid yeast (in ml) 13 20 27 33 38 ?i7 5A 60 67 Fermentable leaven: You can use it instead of yeast This is a natural dehydrated leaven you can find in organic food stores (2 tablespoons for 500 grams of flour). Baking powder It can be used only for preparing fruit cakes or cakes and is never used for making bread. Liquids: The sum of the temperatures of the water, the flour and the room should be 60°C As a rule, use tap water at 18-20°C, except in summer, when cooled water should be used. Salt: It is essential for making bread and must be measured accurately. Remember always to use fine salt (preferably unrefined). Sugar: It also contributes to the fermentation process; it nourishes the yeast and gives your bread a beautiful golden crust lust like salt it must be measured correctly and must not come into contact with the yeast OTHER INGREDIENTS: Fat: It makes your bread softer and tastier. You can use all kinds of fiats. If you are using butter, make sure you cut it into small pieces so that it is distributed evenly in the dough. Milk and milk products: They modify the taste and consistency of the bread and hove an emulsifying effect giving the soft interior a lovely texture. You can use fresh products or add a little powdered milk. Eggs: They enrich the dough, enhance the colour of the bread and contribute to a well-developed soft interior. Flavours and herbs: You can add all kinds of ingredients to your bread. You must place these ingredients in the pan after the machine makes a beep, so they are not ground during the kneading (except for powdered ingredients). Your machine carries out all the stages of bread-making, from rising to baking. You just have to leave it to rest on a rack for an hour before enjoying it h-u D U o h- ¦i If you are using fresh yeast, multiply the quantity indicated for dry yeast by three (in weight).