Moulinex OW310E32 [114/128] Practical advice

Moulinex OW310E32 [114/128] Practical advice
114
PRACTICAL ADVICE
Preparation
1 Please read these instructions carefully: the
method for making bread with this appliance
is not the same as for hand-made bread.
2 All ingredients used must be at room temper-
ature (unless otherwise indicated) and must
be weighed exactly. Measure liquids with
the graduated beaker supplied. Use the
double doser supplied to measure tea-
spoons on one side and tablespoons on the
other. All spoon measures are level and not
heaped. Incorrect measurements give bad re-
sults.
3 For successful bread making using the correct
ingredients is critical. Use ingredients before
their use-by date and keep them in a cool,
dry place.
4 It is important to measure the quantity of
flour precisely. That is why you should weigh
out flour using a kitchen scale. Use packets
of flaked dried yeast (sold in the UK as Easy
Bake or Fast Action Yeast). Unless otherwise
indicated in the recipe, do not use baking
powder. Once a packet of yeast has been
opened, it should be sealed, stored in a cool
place and used within 48 hours.
5 To avoid spoiling the proving of the dough,
we advise that all ingredients should be put
in the bread pan at the start and that you
should avoid opening the lid during use (un-
less otherwise indicated). Carefully follow the
order of ingredients and quantities indicated
in the recipes. First the liquids, then the
solids. Yeast should not come into contact
with liquids, sugar or salt.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
Using
• Bread preparation is very sensitive to tem-
perature and humidity conditions. In case
of high heat, use liquids that are cooler than
usual. Likewise, if it is cold, it may be neces-
sary to warm up the water or milk (never ex-
ceeding 35°C).
• 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 improve-
ment 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 determine 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.

Содержание

PRACTICAL ADVICE Preparation 1 Please Using read method for these instructions making bread carefully with this the appliance is not the same as for hand made bread 2 All ingredients ature used unless be otherwise weighed the spoons on other heaped side spoon to and temper and must liquids with Use the measure tablespoons measures Incorrect room supplied supplied one All of at Measure beaker doser be indicated exactly graduated double must Bread preparation is very sensitive to tem perature and humidity conditions In case sary to For successful their is use by is than the water or milk never ex the kneading not comes give bad re If not all of the flour has been blended into bread making Use ingredients keep them date it should away and using the in correct before a cool form easily an from the even walls ball of which the pan if the flour to dried or in Once opened it kitchen sold Action a should the why a the powder is yeast Fast indicated measure That using flaked Bake you quantity should scale in Use the Yeast packets UK as Unless Easy otherwise recipe do packet of yeast has sealed stored in be not of weigh use baking been a cool Such spoiling advise the should less that bread avoid of the solids all pan the of the lid and during Carefully and First the should start indicated ingredients recipes proving ingredients at opening otherwise order the the quantities liquids dough be put that you use follow un the indicated then the Yeast should not come into contact with liquids sugar or salt General order to be followed Liquids butter oil eggs water milk Salt Sugar flour first half Powdered milk Specific solid ingredients flour second half Yeast wet and sticks to the no and should more wait to be than see if undertaken 1 tablespoon there is an very at a improve ment before continuing A common error is to think that adding more yeast will make the bread rise more Too bread much yeast more then fall state of dough avoid we corrections touching place and used within 48 hours To dough is too sides you may need to add a little flour gradually precisely out in cooler on critical important flour in are It can also sometimes be useful to check the state of the dough during the second time 5 up that is cold it may be neces and dry place of warm liquids if it the dough add a little more water ingredients 4It use ceeding 35 C sults 3 heat Likewise level are measurements tea high usual fragile while the it should makes the and it structure will rise baking You can dough just before lightly be with slightly your of the lot and determine baking fingertips resistant fingerprint should disappear little by little a and the by the the

Скачать