Manual DeLonghi EOB2071 (page 11 of 31) (English)

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Baking bread: an art and a science

Baking bread is both an art and a science.

The appliance does most of the work, but there are some

things you need to know about each of the basic ingredients

and the bread baking process.

The ingredients of classic bread are the simplest: our, sugar,

salt, liquid (water or milk), possibly a fat (butter or oil) and

yeast.

Each of these ingredients has a particular function and gives a

particular taste to the end product.

It is therefore important to use the ingredients in exactly the

right proportions to guarantee the best results.

Yeast

Yeast is an active microorganism which encourages the fer-

mentation process known as rising.

Once moistened with a liquid, nourished with sugar and

correctly warmed, the yeast produces the gases which make

the dough grow when kept at the right temperature (about

25°C).

The most common yeast is brewer’s yeast, available fresh or

dried.

For cakes, pastries and desserts, baking powder made from

bicarbonate of soda and cream of tartar is more suitable.

Flour

Flour is the basic ingredient used to make bread and it is the-

refore important for you to know the characteristics of the

products available on the market.

• Strong our:

Strong our is gluten-rich and consists of general purpo-

se plain our (type 0) and extra strong “Manitoba” high

protein our.

It is ideal for coarser doughs and making bread.

• Fine our 00:

Fine our (type 00) is ground for longer and is therefore

more rened. It is more suitable for making cakes and

pastries or other more delicate doughs.

• Wholemeal our:

This bre-rich our usually rises less than the above

ours.

It can be mixed with other ours to dilute the bre con-

tent and improve rising.

Wholemeal bread tends to be denser and smaller than

white bread.

• Durum wheat our:

This is obtained from wheat usually grown on more arid

soils.

The our is more granular and straw yellow. It is easily

digestible and tasty.

• Spelt our:

Obtained by grinding spelt, the oldest form of cereal in

the bread-making tradition.

The resulting bread has a high bre content and is there-

fore laxative and refreshing.

It tastes very similar to white bread.

• Gluten-free our:

These ours are mixtures of such raw materials as maize,

rice, potato akes, etc. which are naturally gluten-free,

unlike wheat.

Sugar

Sugar sweetens the bread, makes the crust darker and gives it

a softer texture by feeding the yeast.

You can use equivalent quantities of white or brown sugar,

treacle, maple syrup, honey or other sweetener.

You can also use equivalent quantities of articial sweeteners,

butthetasteandtextureofthebreadwillbedierent.

Liquids

When the liquids are mixed with the our protein, they form

the gluten, necessary to make the bread rise.

The majority of recipes use water, but other liquids can be used

such as milk or fruit juice.

You should therefore experiment with the amount of these li-

quids needed to obtain optimum results as a recipe containing

excessive liquid may cause the bread to collapse during ba-

king, while too little liquid prevents it from rising. Use liquids

at room temperature.

Salt

Used in small quantities, salt makes the bread tasty and con-

trols the action of the yeast.

In excessive quantities, it prevents the bread from rising, so

make sure you use the right amount.

You can use any table salt.

Eggs

Eggs are used in some bread recipes. They add liquid, stimula-

te rising and improve the nutritional qualities and taste of the

bread. They are therefore contained in the sweeter recipes.

Fats

Many types of bread use fats for a stronger taste and to retain

moisture.

You can use oil or softened butter in equivalent quantities.

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Others manual(s) of DeLonghi EOB2071

DeLonghi EOB2071 User Manual - Dutch - 31 pages

DeLonghi EOB2071 User Manual - French - 31 pages

DeLonghi EOB2071 User Manual - Spanish - 31 pages

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DeLonghi EOB2071 Manual

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