Emerilware T-fal Troubleshooting Guide download pdf (Page 15)

INGREDIENTS

Butter or Oils: Oils make the bread softer and

tastier. It also improves the preservation qualities of

the bread. However, too much oil slows down rising.

If you use butter, soften it or cut it into tiny pieces so

that it is distributed evenly throughout the dough. You

can substitute 1 tablespoon of butter for 1 tablespoon

of oil. Do not add hot butter. Keep the oil from

coming into contact with the yeast, as oil can prevent

yeast from rehydrating. Do not use low fat spreads or

butter substitutes.

Eggs: Eggs make the dough richer, improve the

color of the bread and encourage the development of

the soft, white interior. If you use eggs, reduce the

quantity of liquid you use proportionally. Break the

egg in the graduated beaker, then add the liquid until

you reach the quantity of liquid indicated in the

recipe. Recipes are designed for large eggs; if your

eggs are bigger, add a little flour; if they are smaller,

use less flour.

Milk: Recipes use either fresh or powdered milk. If

using powdered milk, add the quantity of water

stated in the recipe. Milk enhances the flavor and

improves the preservation qualities of the bread. For

recipes using fresh milk, you can substitute some of

it with water but the total volume must equal the

quantity stated in the recipe. 2% or skim milk

provides the best texture. Milk also has an

emulsifying effect which evens out airiness, giving

the soft, white interior a better texture.

Water: Water rehydrates and activates the yeast. It

also hydrates the starch in the flour and helps the

soft, white interior to form. Water can be totally or

partially replaced with milk or other liquids. Use

liquids at room temperature.

Flour: The weight of the flour varies significantly

depending on the type of flour used. Depending on

the quality of the flour, baking results may also vary.

Keep flour in an air-tight container, as flour reacts to

humidity in the air, absorbing moisture or losing it.

For best results use “bread flour” or “flour for bread

machines” rather than standard flour unless

otherwise specified in the recipe. In the event that

you use a blend of special flours, do not exceed 2.5

lbs. of dough in total for the bread pan and 1 lb. of

dough in total for baguettes. The more the flour is

whole (i.e. the less refined or the more of the outer

envelope of the wheat it contains), the less the

dough will rise and the denser the bread will be.

Adding oats, bran, wheat germ, rye or whole grains

to the bread dough will give a smaller, heavier loaf of

bread. Sifting the flour also affects the results.

Sugar: Use white sugar, brown sugar or honey. Do

not use unrefined sugar or lumps. Sugar acts as food

for the yeast, gives the bread its good taste and

improves browning of the crust. Artificial sweeteners

cannot be substituted for sugar as the yeast will not

react with them.

Salt: Salt gives taste to food and regulates the

yeast's activity. It should not come into contact with

the yeast. Salt causes the dough to be firm, compact

and 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. Use can

use any of the following yeasts: active dry yeast,

quick-rise yeast or bread machine yeast. The quality

of yeast can vary, and it does not always rise in the

same way. Bread can therefore come out differently

depending on the yeast used. Old or poorly stored

yeast will not work as well as a freshly opened

packet of dry yeast. The proportions indicated are for

dried yeast. If you use fresh yeast, multiply the

quantity by 3 (in weight) and dilute the yeast in a

small amount of warm water with a little sugar for

more effective action.

Additives (olives, bacon pieces, etc.): You can add a

personal touch to your recipes by adding a variety of

ingredients. When adding ingredients, be sure to:

• add them following the beep for additional

ingredients, especially those that are fragile such

as dried fruit

• add the most solid grains, such as sesame seeds,

at the start of the kneading process to ensure even

distribution

• thoroughly drain moist ingredients (olives)

• lightly flour fatty ingredients for better blending

• not add too large a quantity of additional

ingredients, especially cheese, fresh fruit and fresh

vegetables, as they can affect the development of

the dough

• finely chop nuts as they can cut through the loaf

structure and reduce the cooked height.

Ready to Use Bread Mixes: Ready-to-use bread

mixes can be found in many local grocery stores.

Follow the manufacturer's instructions when using

these mixes. Usually, the choice of the program will

depend on the the type of mix purchased. For

example: Whole wheat bread - Program 3.

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Emerilware T-fal Troubleshooting Guide Page 15

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