Moulinex Bread Maker Guide de dépannage télécharger pdf (Page 21)

Bread preparation is very sensitive to temperature

and humidity conditions. In case of high heat, use

liquids that are cooler than usual. Likewise, if it is cold,

it may be necessary to warm up the water or milk

(never exceeding 35°C). Any liquid used should be

tepid, about 20 to 25°C (except for Super Fast Bread

which should be 35 to 40°C max.).

It can also sometimes be useful to check the state

of the dough during the second kneading: it should

form an even ball which comes away easily from the

walls of the pan.

> if not all of the flour has been blended into the

dough, add a little more water,

> if the dough is too wet and sticks to the sides, you

may need to add a little flour.

Such corrections should be undertaken very gradually

(no more than 1 tablespoon at a time) and wait to

see if there is an improvement before continuing.

A common error is to think that adding more yeast

will make the bread rise more. Too much yeast

makes the structure of the bread more fragile and it

will rise a lot and then fall while baking. You can deter-

mine the state of the dough just before baking by

touching it lightly with your fingertips: the dough

should be slightly resistant and the fingerprint should

disappear little by little.

small cubes, dried and active to be rehydrated or

dried and instant. Fresh yeast is sold in supermarkets

(bakery or fresh produce departments), but you can

also buy fresh yeast from your local baker’s. In its

fresh or instant dried form, yeast should be added

directly to the baking pan of your breadmaker with

the other ingredients. Remember to crumble the

fresh yeast with your fingers to make it dissolve more

easily. Only active dried yeast (in small granules)

must be mixed with a little tepid water before use.

Choose a temperature close to 37°C, less and it will

not rise as well, more will make it lose its rising power.

Keep to the stated amounts and remember to mul-

tiply the quantities if you use fresh yeast (see equiva-

lents chart below).

Equivalents in quantity/weight between dried yeast

and fresh yeast:

ADDITIVES (OLIVES, BACON PIECES, ETC.): you can

add a personal touch to your recipes by adding

whatever ingredients you want, taking care:

> to add following the beep for additional ingre-

dients, especially those that are fragile such as

dried fruit,

> to add the most solid grains (such as linseed or

sesame) at the start of the kneading process to

facilitate use of the machine (delayed starting, for

example),

> to thoroughly drain moist ingredients (olives),

> to lightly flour fatty ingredients for better blending,

> not to add too large a quantity of additional

ingredients, especially cheese, fresh fruit and fresh

vegetables, as they can affect the development

of the dough,

> to finely chop nuts as they can cut through the

loaf structure and reduce the cooked height.

Dried yeast (in tsp.)

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

Fresh yeast (in g)

9 13 18 22 25 31 36 40 45

PRACTICAL ADVICE

depending on the type of flour used. Depending on

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

Keep flour in a hermetically sealed container, as

flour reacts to fluctuations in atmospheric conditions,

absorbing moisture or losing it. Use “strong flour”,

“bread flour” or “baker’s flour” rather than standard

flour. Adding oats, bran, wheat germ, rye or whole

grains to the bread dough will give a smaller, heavier

loaf of bread.

Using T55 flour is recommended unless otherwise

specified in the recipe. Our recipes are optimised

for the use of standard T55 flour. If you are using

special flour blends for bread, brioche or rolls, do

not exceed 1 kg of dough in total.

Sifting the flour also affects the results: the more the

flour is whole (i.e. the more of the outer envelope of

the wheat it contains), the less the dough will rise and

the denser the bread. You can also find ready-to-use

bread preparations on the market. Follow the manu-

facturer’s instructions when using these preparations.

Usually, the choice of the programme will depend

on the preparation used. For example: Wholemeal

bread - Programme 3.

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. Thanks to salt, the dough is firm, compact

and does 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: baker’s yeast exists in several forms: fresh in

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