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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.
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
INFORMATION ON THE INGREDIENTS
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