TEFAL PF250135 - Инструкция по эксплуатации - Страница 98

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CHOICE OF INGREDIENTS FOR BREAD

Yeast: Bread is made using baker's yeast. This type of yeast is sold in 

several forms: small cubes of compressed yeast, active dry yeast to be 

rehydrated or instant dry yeast. Yeast is sold in supermarkets (bakery or 

fresh foods departments), but you can also buy compressed yeast from 

your baker.

The yeast can be directly incorporated in your machine's pan with 

the other ingredients or into the yeast dispenser (for instant dry yeast 

only). Nonetheless consider thoroughly crumbling the compressed yeast 

between your fingers to facilitate its dispersion.

Follow the recommended amounts (see the equivalences chart below).

Quantity/weight equivalences between dry yeast and compressed yeast:

Dry yeast (in tsp)

1 1.5 2 2.5 3 3.5 4 4.5 5

Compressed yeast (in g)

9

13 18 22 25 31 36 40 45

Flours: Using T55 flour is recommended, unless otherwise indicated in 

the recipes. When using mixes of special flour types for bread, brioche 

or milk bread, do not exceed 750 g of dough in total (flour + water).

Depending on the quality of the flour, the bread making results may also 

vary.

• Keep flour in a hermetically sealed container, since flour reacts to 

fluctuations in climate conditions (humidity). Adding oats, bran, wheat 

germ, rye or whole grains to the bread dough, will produce a bread that 

is denser and less fluffy.

• The more a flour is based on whole grains, that is, containing a part of 

the outer layers of a wheat grain (T>55), the less the dough will rise and 

the denser the bread will be.

• You will also find commercially available ready-to-use preparations for 

breads. Please refer to the manufacturer's recommendations for the use 

of these preparations.

Gluten-free flour: Using large quantities of these flour types to make 

bread calls for the use of the gluten-free bread program. There is a large 

number of flour types that do not contain any gluten. The best known are 

buckwheat flour, rice flour (either white or whole grain), quinoa flour, corn 

flour, chestnut flour, millet flour and sorghum flour.

INFORMATION ON THE INGREDIENTS

For gluten-free breads, in order to try to recreate the elasticity of gluten, 

it is essential to mix several types of non bread making flours and to add 

thickening agents.

Thickening agents for gluten-free breads: To obtain a proper consistency 

and to attempt to imitate the elasticity of gluten, you may add some 

xanthan gum and/or guar gum to your preparations.

Ready-to-use gluten-free preparations: They make it easier to make 

gluten-free bread since they contain thickeners and have the advantage 

of being completely guaranteed to be gluten-free — some are also 

organic.

All brands of ready-to-use gluten-free preparations do not yield the same 

results.

Sugar: Don't use sugar lumps. Sugar feeds the yeast, gives a good flavour 

to the bread and improves the crust colour.

Salt: It regulates the activity of the yeast and gives flavour to bread.

It must not come into contact with the yeast prior to the start of the 

preparation.

It also improve the structure of the dough.

Water: Water rehydrates and activates the yeast. It also hydrates 

the flour's starch and enables the loaf to be formed. Water may be 

replaced, in whole or in part, by milk or other liquids. 

Use liquids at room 

temperature, except for gluten-free breads, which require the use of 

warm water (approximately 35°C).

Fats and oils: Fats make the bread fluffier. It will also keep better and 

longer. Too much fat slows the rise of the dough. If you use butter, 

crumble it into small pieces or soften it. Do not incorporate melted butter. 

Prevent the fat from coming into contact with the yeast, since the fat 

could prevent the yeast from rehydrating.

Eggs: They improve the bread's colour and favour good development of 

the loaf. If you use eggs, reduce the quantity of liquid accordingly. Break 

the egg and add the necessary liquid until you obtain the quantity of 

liquid indicated in the recipe.

The 

recipes have been designed for a medium-sized egg of 50 g, if the 

eggs are larger, add some flour; if the eggs are smaller, add a little less 

flour.

Milk: Milk has an emulsifying effect that leads to the creation of more 

regular cells, and therefore an attractive loaf appearance. You may use