Lagrange Fait Maison Instruction Book page 46

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page47
The use of heavier flour (wholemeal, rye) will result in a smaller, less
risen bread. For thicker bread, you can mix wholemeal flour with white
flour.
Flour that is too fine can make the bread rise too much. In this case, it is
recommended to reduce the quantity of yeast used.
Caution: Each flour brand has its own characteristics. It may be neces-
sary to adapt the recipe according to the flour used.
Liquids (water, milk)
Water is important as its rehydrates and activates the yeast. It is the flour
mixed with water that forms the gluten, required for the rising of bread.
Water must be used at a temperature of between 20 and 25°C., but for
the ultra-fast programme, it is recommended to use water at 45-50°C to
facilitate the quick rising of the bread.
For a recipe containing eggs, it is preferable to put them in before the
water.
Water can be replaced, fully or partially by fresh milk (or milk powder
diluted in water) in order to obtain beautiful gilding and a lovely appea-
rance of the fresh breadcrumbs and thereby increase the flavour of the
bread. Certain recipes require the use of fruit juices (apple, lemon, oran-
ge) that also increase the flavour of the bread.
Fats (oil, butter)
The use of fats enables to obtain softer bread. For an optimal result, do
not use hot butter and avoid the fats coming into direct contact with the
yeast as this will slow down the rising. It is recommended to cut the but-
ter into small pieces for a homogenous distribution in the preparation.
Eggs
Eggs enable to obtain bread that is richer and make the crust more gol-
den. If you are using eggs in a recipe where they are not planned, redu-
ce the quantity of water as a result.
Sugar
Sugar is an important ingredient as it increases the flavour of the bread
and makes the crust more golden. It also enables to preserve the bread
for longer as it absorbs a part of the humidity. Prefer white sugar or
powdered brown sugar. Caution, the use of diced sugar can damage
the non-stick coating of your trough.
Salt
Salt enables to obtain well risen and golden bread. It increases the fla-
vour of the bread and regulates the activity of yeast. Never put too
much salt as this will prevent the bread from rising. Never put the salt in
direct contact with the yeast.
Yeast
Yeast enables the bread to rise. This also enables a release of gas that
forms bubbles and thus lightens the texture of the bread, making it
easier to digest. Prefer active dried baker's yeast in packets, which
comes in the form of small grains.
If you are using fresh yeast, take into account the following equivalence
relation: 25g of fresh yeast = 7g of dried yeast.
It is essential to dilute fresh yeast in approximately 2 tablespoons of
warm water.
Be careful to always check the use-by date indicated on the yeast pac-
kaging.
Fresh yeast must be used, once opened, within 48h and must never be
used with a deferred start-up of your appliance.
Order of ingredients
CAUTION, for executing "bread" type programmes, the order of ingre-
dients is essential for your preparation to succeed. (Cf. " Preparing the
dish" paragraph page 56)
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