eta Delicca - Page 131

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Rye ours
T 500 Rye light
T 930 Rye dark (bread)
T 960 Rye bread
T 1150 Rye ne-ground bread our
T 1700 Rye whole grained
Yeast
Yeast is a live organism. It reproduces in dough and produces carbon dioxide bubbles
causing rising of dough. Dried yeast is the most suitable for baking of home-made bread.
They are available in a sack and fermentation of yeast is not linked to sugar. They have
lower sugar content and they are healthier. Store unused dried yeast at low temperature
in dry place in air-proof packaging. Of course, you can also use fresh yeast; however it is
necessary to accept potentially different rising intensity depending on freshness of the yeast.
In principle, fresh yeast must be rst let rising in a liquid specied in the recipe. Roughly 10
– 13 g of fresh yeast is required per 500 g of our if you bake your bread in the bread maker
because due to moisture and hot environment created by the bread maker the yeast rises
more intensively than in a classic oven. If you prepare dough only in the bread maker and
bake the bread in an oven, 20 g of yeast is recommended.
Salt
Of course, salt gives the right taste to bread. It may, however, decelerate fermentation process.
Butter
Improves taste and softens; you can also use margarine or olive oil. If you use butter, cut it
into small pieces to disperse butter evenly in dough or let it soften. You can replace 15 g of
butter with one tablespoon of oil. Do not add hot butter. Fat must not contact yeast because
it may prevent rehydratation. Too much fat decelerates rising. Do not use low-fat creams or
butter alternatives.
Sugar
Sugar improves taste of bread and it is partially the reason of browning crust. To have crust
lighter and thinner, you can reduce sugar content up to 20% without changing taste of the
bread. If you prefer softer and lighter crust, use honey instead of sugar. Sugar may not be
replaced by articial sweeteners because yeast do not react with them.
Note: some types of dried yeast may not ferment if you add sugar. Do not use sugar cubes
or coarse sugar.
Water
Always use water of room temperature, best at 22 °C.
Other ingredients
They may include everything from dried fruits, cheeses, eggs, nuts, brown our, condiments,
herbs etc. It’s on you. Don‘t forget that ingredients such as cheese, milk and fresh fruit have
higher water content that inuences nal loaf appearance. You should rather use dried
alternatives such as dried cheese, milk etc. After gaining some experience in using the bread
baker, you will recognize where it is necessary to add water or our. Do not forget amount of
salt because it decelerates fermentation. Some ingredients may be mixed at the beginning,
e.g. dried milk and yoghurt; some add after the sound signal, e.g. nuts, dried fruit. If you
monitor the baking process, you will know where the signal will sound.