ARIETE 132 Mode D'emploi page 26

EN
Other flours for bread
They include wholegrain flour and other cereals.
They provide an excellent dietary fibre intake but contain lower levels of gluten than white "type 0"
flour. This means that the wholegrain loaves tend to be smaller and denser than the white loaves.
In general terms, if in the recipe you replace white "type 0" flour with half wholegrain flour, you can
prepare a product with wholegrain bread taste and the texture of white bread.
Yeast
Yeast is a living organism that multiplies in the dough. In the presence of moisture, food and heat, the
yeast will grow and will release carbon dioxide gas. The latter produces bubbles that are trapped in
the dough and make it grow.
Among the various types of yeast available we recommend using dried active yeast. These are nor-
mally sold in bags and must not be previously dissolved in water.
You may also find "fast-acting" yeast or "yeast for bread machines". These are stronger yeasts that
have the ability to make the dough rise 50% faster compared to other ones. Use them only with the
"QUICK OPTION" setting. Yeast in bags is very sensitive to moisture, so do not store partially used
bags for more than one day. Alternatively, you can use fresh yeast blocks: 1 g of dry active yeast is
equivalent to 3.5 g of fresh active yeast.
DRY AND FRESH ACTIVE YEAST EQUIVALENCE TABLE
1/4 bag
1/2 bag
3/4 bag
1 bag
1.5 bag
2 bag
Liquid ingredients
The liquid ingredient normally consists of water or milk or from a mixture of the two. Water makes the
crust crispier. Milk makes it softer and also the texture is softer.
There are conflicting opinions on what should be the temperature of the water. You can decide for
yourself as you get more familiar with the appliance. Water is another essential ingredient for bread.
Generally a water temperature between 20°C (68°F) and 25°C (77°F) is the most appropriate. But
if you want to accelerate the bread making process the water temperature must be between 45°C
(115°F) and 50°C (122°F). It is essential that water is of good quality, and preferably bottled, as the
limestone in the water can compromise the successful outcome of the bread. Instead of water you
can also put the fresh milk or water with 2% milk powder, which enhances the taste and improves the
colour of the crust. Some recipes even mention fruit juice.
Dry
2g 1 tablespoon
4g 2 tablespoons
6g 3 tablespoons
7g 3.5 tablespoons
10g 5 tablespoons
14g 7 tablespoons
- 24 -
Fresh
7g
13g
21g
25g
37g
50g