Handleiding Kenwood xd 652 (pagina 7 van 11) (Engels)

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Bread preparation is very sensitive to temperature

and humidity conditions. In case of high heat, use

liquids that are cooler than usual. Likewise, if it is cold,

it may be necessary to warm up the water or milk

(never exceeding 35°C). Any liquid used should be

tepid, about 20 to 25°C (except for Super Fast Bread

which should be 35 to 40°C max.).

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 gra-

dually (no more than 1 tablespoon at a time) and

wait to see if there is an improvement before conti-

nuing.

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.

FLOUR: the weight of the flour varies significantly

depending on the type of flour used. Depending on

the quality of the flour, baking results may also vary.

Keep flour in a hermetically sealed container, as

flour reacts to fluctuations in atmospheric condi-

tions, absorbing moisture or losing it. Use “strong

flour”, “bread flour” or “baker’s flour” rather than

standard flour. Adding oats, bran, wheat germ, rye

or whole grains to the bread dough will give a smal-

ler, heavier loaf of bread.

Using T55 flour is recommended unless otherwise

specified in the recipe.

Sifting the flour also affects the results: the more the

flour is whole (i.e. the more of the outer envelope of

the wheat it contains), the less the dough will rise

and the denser the bread. You can also find ready-

to-use bread preparations on the market. Follow the

manufacturer’s instructions when using these prepa-

rations. Usually, the choice of the programme will

depend on the preparation used. For example:

Wholemeal bread - Programme 3.

If you use ready-made mixes for making bread,

brioches or milk loaves, do not exceed 1,000 g of

dough in total.

SUGAR: use white sugar, brown sugar or honey. Do

not use unrefined sugar or lumps. Sugar acts as

food for the yeast, gives the bread its good taste

and improves browning of the crust. Artificial swee-

teners cannot be substituted for sugar as the yeast

will not react with them.

SALT: salt gives taste to food and regulates the

yeast’s activity. It should not come into contact with

the yeast. Thanks to salt, the dough is firm, compact

and does not rise too quickly. It also improves the

structure of the dough. Use ordinary table salt. Do

not use coarse salt or salt substitutes.

YEAST: yeast is what makes the dough rise. Use

active dry baker’s yeast in packets. The quality of

yeast can vary, and it does not always rise in the

same way. Bread can therefore come out differently

depending on the yeast used.

Old or poorly stored yeast will not work as well as a

freshly opened packet of dry yeast.

The proportions indicated are for flaked dried yeast.

If you use fresh yeast, multiply the quantity by 3 (in

weight) and dilute the yeast in a small amount of

warm water with a little sugar for more effective

action.

There are dry yeasts in the form of small granular

pellets that have to be rehydrated with a small

amount of warm water with a little sugar. These are

used in the same proportions as flaked dry yeast,

but we recommend the latter as it is easier to use.

ADDITIVES (OLIVES, BACON PIECES, ETC.): you can

add a personal touch to your recipes by adding

whatever ingredients you want, taking care:

> to add following the beep for additional ingre-

dients, especially those that are fragile such as

dried fruit,

> to add the most solid grains (such as linseed or

sesame) at the start of the kneading process to faci-

litate use of the machine (delayed starting, for

example),

> to thoroughly drain moist ingredients (olives),

> to lightly flour fatty ingredients for better blending,

> not to add too large a quantity of additional

ingredients, especially cheese, fresh fruit and fresh

vegetables, as they can affect the development

of the dough,

> to finely chop nuts as they can cut through the

loaf structure and reduce the cooked height.

PRACTICAL ADVICE

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MOULI XXL not Ref. 3313353 31/05/06 12:23 Page 20

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