What Do I Need To Note When Baking Bread - gourmetmaxx 01383 Mode D'emploi

What Do I Need to Note When Baking Bread?

The quality of the bread depends on many different factors: Always make sure that the
ingredients used are fresh and are at room temperature. Note the following information:
Ingredients
• Flour
Flour is the main component of bread. Flour forms gluten when liquid is added to
it. Gluten is in turn responsible for the rise and the strength of the dough. The bak-
ing capability is therefore heavily dependent on the gluten formation. Before baking,
you should therefore check in the manufacturer's information on the fl our packaging
whether the fl our is suitable for baking bread (fl our type). As fl our is the main com-
ponent of bread, in bread recipes the amount of fl our is usually used as the basis for
calculating the rest of the ingredients. Make sure you always weigh out the amount of
fl our specifi ed in the recipe correctly.
• Yeast
Yeast allows the dough to rise and makes the bread more airy and easier to digest.
For baking in the bread maker, we recommend using dry yeast as dry yeast lasts
longer and is easier to process than fresh yeast.
• Salt
Salt enriches the fl avour and also aids the fermentation process.
• Butter / oil
Butter or oil enrich the fl avour and also give the bread a softer consistency. The butter
or oil should be at room temperature.
• Sugar
Sugar is used to "feed" the yeast and is very important to the fermentation process.
Both refi ned and brown sugar or honey is suitable for this. Sugar increases the nutri-
tional value of the bread and makes it last longer.
• Eggs
Eggs can make a bread more nutritious and bigger. They should be raw, whisked and
always without the shell.
Note: Never use eggs if the timer function is to be used as eggs can quickly go
off if they are not kept cool.
• Baking powder
Baking powder is used for "quick" bread doughs and sponge cakes. The dough does
not require any time to rise, as is the case with yeast, and the doughs contain more
air.
• Soda
Soda has the same function as baking powder in doughs. Soda and baking powder
are also frequently used together.
• Water
We recommend that you use normal tap water. Make sure that the water is not too hot
or too cold, but is at room temperature. If the water is too cold, the yeast will not start
the fermentation process. If the water is too hot, the yeast ferments too quickly (only
recommended if the "Schnell backen (Fast Baking)" programme is used).
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