Team BBA 8 Mode D'emploi page 27

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Adjustment
Reduce yeast: For each
tsp in the recipe, decrease
by
Reduce sugar: For each
tbs in the recipe, decrease
by
Increase liquid: For each
cup in the recipe, add
Ingredients
One of the most important factors involved when making bread is the quality and freshness of
the ingredients. Moreover, it is absolutely necessary to follow the amounts prescribed
accurately.
All-purpose flour
All-purpose flour is a blend of refined hard and soft wheat flours especially suited for making
breads and cakes. While this type of flour may give acceptable results from your bread maker,
we recommend using bread flour.
Bread flour
Bread flour is high gluten/protein flour that has been treated with conditioners that give dough
a greater tolerance during kneading. Bread flour typically has a higher gluten concentration
than all-purpose flour, however, depending on different milling practices this may vary. Bread
flour is recommended for use with this bread maker, but all-purpose flour will give acceptable
results.
Whole-wheat flour
Whole-wheat flour is milled from the entire wheat kernel, which contains the bran and germ
and makes it heavier and richer in nutrients than all-purpose flour. Bread made with this flour is
usually smaller and heavier than white loaves. To overcome this, whole-wheat flour is usually
mixed with all-purpose flour, bread flour or gluten to produce taller, light-textured bread.
Rye flour
Rye flour is a high fibre flour similar to whole-wheat flour. Rye flour must always be mixed with a
high proportion of all-purpose flour, bread flour or gluten, as it does not contain enough gluten
to develop the structure for a tall, even-grained loaf.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
ALTITUDE
3,000 ft 5,000 ft
1/8 tsp 1/8 – 1/4 tsp
0-1 tsp 0-2 tsp
1 -2 tbs 2-4 tbs
27
Assembly page 27/140
7,000 ft
+ 1/4 tsp
1- 2 tsp
3-4 tbs
TEAM BBA 8 – 070420