Fakir LINO Instruction Manual - page 26
26
want particularly light bread rich in
roughage. Use one tablespoon for 500 g of
flour and increase the quantity of liquid by
1/2 tablespoon.
• Wheat gluten is a natural additive obtained
from wheat proteins. It makes the bread
lighter and more voluminous.
The bread falls in more rarely and it is more
easily digestible. The effect can be easily
appreciated when baking wholemeal and
other bakery products made of home-milled
flour.
• The black malt used in some recipes is
dark-roasted barley malt. It is used to obtain
a darker bread crust and soft part (e.g.
brown bread). Rye malt is also suitable but
it is not as dark.You can find this malt in
whole food shops.
• Pure lecithin powder is a natural emulsifier
that improves the volume of the bread,
makes the soft part softer and lighter and
keeps it fresh longer.
General information about the
Ingredients
Use fresh ingredients. Most of the
ingredients you are likely to use will have
a limited lifespan. Generally, the fresher
ingredients will give you better the results.
Reasonable sized pieces.
Yeast
Yeast is a living organism. Given moisture,
food, and warmth, it releases carbon
dioxide gas, which forms bubbles in the
dough, making it rise. We recommend
‘active dry yeast’ or ‘easy blend dried
yeast’. They are usually sold in sachets
and don’t have to be dissolved in water
first. Some dried yeasts, generally sold
in tins or boxes, must be pre-activated
in water. When using these, follow the
instructions supplied with the yeast. Yeast
that needs pre-activation can’t be used
with the timer. You will also see ‘fast
action’ or ‘bread machine’ yeasts. These
are three times as potent, and can make
the dough rise up to 50% faster. You will
need to experiment with this type of yeast
to get the best results. Generally, with
fast action yeast, use about one third of
the quantity you’d normally use.
You
must use fast action yeast with the
Rapid program.
Salt
Salt helps to control the growth of the
yeast. Without salt, the bread could rise
too much, the collapse. It also adds to
the flavor. Keep it away from the yeast
till the last minute, or it might inhibit it.
Liquids
The liquid ingredient is usually water or
milk, or a mixture of these. Water makes
a crispier crust. Milk gives a softer crust
with a velvety texture. The liquid should
be warm, not hot or cold. Both hot and
cold water will inhibit the yeast. Some
recipes call for hand-hot water (that’s 46-
52 degrees Celsius or 115-125
Fahrenheit), to speed up the process.
Only the fast yeasts can handle this
temperature. Don’t use milk with the timer;
it may curdle before the brad-making
process starts.
Butter and Oil
These make the dough more tender and
enhance the flavor, giving the finished
loaf a richer quality. They help to retain
moisture, making the bread keep fresh
longer, Margarine can be used instead
of butter, but you may find it makes the
crust slightly tougher.
Sugar
Sugar activates and feeds the yeast. It
adds flavor and texture, and helps brown
the crust. Many sachet yeasts do not
need sugar to activate. You can use
honey, syrup, or molasses instead of
sugar, provided the liquid ingredient is
adjusted to compensate.
Don’t use artificial sweeteners. They
won’t feed the yeast, they may kill it.