Home
Главная
Stadler Form
Хлебопечь
Three White
Книга рецептов Страница: 19

Stadler Form Three White Книга рецептов онлайн [19/67] 281147

has a higher gluten concentration than All purpose our; however, depen-

ding on different milling practices, this may vary. Strong plain our or bread

our are recommended for use with this breadmaker.

Wholewheat our/ wholemeal our

Wholewheat our/wholemeal our is milled from the entire wheat kernel

which contains the bran and germ and makes it heavier and richer in nutri-

ents than white our. Breads made with this our are usually smaller and

heavier than white loaves. To overcome this wholewheat our/wholemeal

our can be mixed with Bread our or strong plain our to produce a lighter

textured bread.

Self-raising our

Self-raising Flour contains unnecessary leavening ingredients that will in-

terfere with bread and cake making. It is not recommended for use.

Bran

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the

wheat or rye grains separated from our by sifting or bolting. They are often

added in small quantities to bread for nutritional enrichment, heartiness and

avour. They are also used to enhance the texture of bread.

Oatmeal

Oatmeal comes from rolled or steel-cut oats. They are used primarily to

enhance avour and texture.

OTHER INGREDIENTS

Yeasts (active dry yeast)

Yeast through a fermentation process produces gas (carbon dioxide) neces-

sary to make the bread rise. Yeast must be able to feed on sugar and our

carbohydrates in order to produce this gas. Fast action granular yeast is

used in all recipes that call for yeast. There are three different types of

yeast available: fresh, traditional dry active, and fast action. It is recom-

mended that fast action yeast be used. Fresh or compressed cake yeast is

not recommended as they will produce poor results. Store yeast according

to manufacturers instructions. Ensure your yeast is fresh by checking its

expiration date. Once a package or can of yeast is opened it is important

that the remaining contents be immediately resealed and refrigerated as

soon as possible for future use. Often bread or dough, which fails to rise is

due to stale yeast being used. The following test can be used to determine

whether your yeast is stale and inactive.

1. Place half a cup of lukewarm water into a small bowl or cup.

2. Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the

surface.

3. Place bowl or cup in a warm area and allow to sit for 10 minutes undi-

sturbed.

4. The mixture should foam and produce a strong yeast aroma. If this does

not occur, discard mixture and start again with another packet of dried

yeast.

Liquid measurements

Use the cups provided B. When reading amounts, the measuring cup must

be placed on a horizontal at surface and viewed at eye level (not on an

angle). The liquid level line must be aligned to the mark of measurement.

A ‘guesstimate’ is not good enough as it could throw out the critical balance

of the recipe.

Dry measurements

Dry measurements (especially ours) must be done using the measuring

cups provided. The measuring cups are based on the American standard 8

uid oz cup – British cup is 10 uid oz. Dry measuring must be done by gently

spooning ingredients into the measuring cup and then once lled, levelling

off with a knife C. Scooping or tapping a measuring cup will pack the ingre-

dients and you will end up with more than is required. This extra amount

could affect the balance of the recipe. Do not sift the our, unless stated.

When measuring small amounts of dry or liquid ingredients (ie yeast, sugar,

salt, powdered milk, honey, molasses) the small measuring spoon which is

provided must be used. Measurements must be level, not heaped as this

small difference could throw out the critical balance of the recipe D.

Your breadmaker produces delicious baked goods with ease. This machine

requires only that you carefully follow the recipe instructions. In basic coo-

king, normally ‘a pinch of this and a dash of that’ is ne, but not for breadma-

kers. Using an automatic breadmaker requires you accurately measure each

ingredient for best results.

• Always add ingredients in the order they are listed in the recipe.

• Accurate measuring of ingredients is vital. Do not use larger amounts.

UNDERSTANDING BAKING

It is often said that cooking is an art relying on the creativity of the chef,

while baking bread is much more of a science. This means that the pro-

cess of combining our, water and yeast, results in a reaction that produces

bread. You have to remember that when the ingredients combine with each

other they produce a specic result. Read the following information careful-

ly to gain a better understanding of the importance each ingredient plays in

the breadmaking process.

USING THE RIGHT FLOUR

Flours, while visibly similar, can be very different by virtue of how they were

grown, milled, stored, etc. You may nd that you will have to experiment

with different brands of our to help you make that perfect loaf. Storage

is also very important, as all ours should be kept in an airtight container.

All purpose our/plain our

All purpose our is a blend of rened hard and soft wheat ours especially

suitable for making cake. This type of our should be used for recipes in the

cake/quick bread section.

Strong white our/bread our

Bread our is a high gluten/protein our that has been treated with conditio-

ners that give dough a greater suitability for kneading. Bread our typically

Stadler Form Three White Книга рецептов онлайн [19/67] 281147

Содержание

Похожие устройства