Bedienungsanleitung Tefal PF6118 (Seite 19 von 92) (Englisch, Spanisch, Polnisch, Türkisch)

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INGREDIENTS6

Fat and oil: fats make the bread softer and tastier. It will also keep better and for longer. Too

much fat slows down rising. If you use butter, make sure that it is cold and dice it to distribute

it evenly in the preparation. Do not add warm butter. Avoid the fat coming into contact with

the yeast because the fat could prevent the yeast from rehydrating.

Eggs: eggs enrich the dough, improve the colour and encourage good development of the

interior. Recipes are calculated for one medium egg weighing 50 g; if the eggs are larger, add

less liquid; if the eggs are smaller then you will have to add a little more liquid.

Milk: you can use fresh milk (cold, unless stated otherwise in the recipe) or powdered milk.

Milk also has an emulsifying eect which forms more regular air cells and therefore gives the

interior of the bread a good appearance.

Water: water rehydrates and activates the yeast. It also hydrates the starch in the our and

allows the interior of the bread to be formed. Water may be partially or completely replaced

by milk or other liquids. Temperature: see paragraph in the “preparation of recipes” section

(page 296).

Flour: the weight of the our varies considerably depending on the type of our used.

Depending on the quality of the our, the baking results of the bread may also vary. Keep

the our in an airtight container because it reacts to ambient conditions, either absorbing or

losing humidity. It is preferable to use “strong”, “bread making quality” or “bakery” our rather

than standard our. Adding oats, bran, wheat germ, rye or even whole grains to the bread

dough will give a heavier bread that has not risen as much.

The use of T55 our is recommended, unless stated otherwise in the recipes. If using

special our mixtures for bread or brioche or milk bread, do not exceed a total of 1000 g

of dough. See the manufacturer’s recommendations for the use of these preparations.

Sieving the our also aects results: the more complete the our is (i.e. it contains part of

the wheat grain husk, the less the dough will rise and the heavier the bread will be.

Sugar: use white or brown sugar or honey. Do not use sugar lumps. Sugar feeds the yeast,

gives the bread a good avour and improves browning of the crust.

Salt: gives the bread taste and regulates the activity of the yeast. It should not come into

contact with the yeast. Thanks to the salt, the dough is rm, compact and does not rise too

quickly. It also improves the structure of the dough.

Yeast: baker’s yeast comes in several forms: fresh in small cubes, dried active yeast for

rehydration or instant dried yeast. Yeast is sold in supermarkets (bakery or chilled sections),

but you can also buy fresh yeast at the bakery. Fresh or instant dried yeast should be directly

incorporated into the baking pan of your machine with the other ingredients. However, you

can break up the fresh yeast with your ngers to spread it around the mixture. Only dried

active yeast (which comes in small balls) should be mixed with a little warm water before

use. The ideal temperature is around 35°C; below this it will be less eective and above this it

risks losing its activity. Make sure that you keep to the recommended doses and think about

multiplying the quantities if you use fresh yeast (see the table of equivalences below).

Quantity/weight equivalence between dried yeast and fresh yeast:

Dried yeast (cc)

1 1,5 2 2,5 3 3,5 4 4,5 5

Fresh yeast (g)

9 13 18 22 25 31 36 40 45

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