DeLonghi DBM450 Mode D'emploi page 18

INGREDIENTS
The major ingredient in bread making is flour, so selecting the right
one is the key to a successful loaf.
Wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk,
often referred to as bran, and an inner kernel, which contains the
wheat germ and endosperm. It is the protein within the endosperm
which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are
trapped, making the dough rise.
White flours
These flours have the outer bran and wheat germ removed, leaving
the endosperm which is milled into a white flour. It is essential to
use strong white flour or white bread flour, because this has a
higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads
in your bread maker, as inferior loaves will be produced. There are
several brands of white bread flour available, use a good quality
one, preferably unbleached, for the best results.
Wholemeal flours
Wholemeal flours include the bran and wheat germ, which gives
the flour a nutty flavor and produces a coarser textured bread.
Again, strong wholemeal or wholemeal bread flour must be used.
Loaves made with 100% wholemeal flour will be more dense than
white loaves. The bran present in the flour inhibits the release of
gluten, so wholemeal doughs rise more slowly. Use the special
wholewheat programs to allow time for the bread to rise. For a
lighter loaf, replace part of the wholemeal flour with white bread
flour. You can make a quick wholemeal loaf using the rapid whole
wheat setting.
Strong brown flour
This can be used in combination with white flour, or on its own. It
contains about 80-90% of the wheat kernel and so it produces a
lighter loaf, which is still full of flavor. Try using this flour on the
basic white cycle, replacing 50% of the strong white flour with
strong brown flour. You may need to add a little extra liquid.
Granary bread flour
A combination of white, wholemeal and rye flours mixed with
malted whole wheat grains, which adds both texture and flavor.
Use on its own or in combination with strong white flour.
Non-wheat flours
Other flours such as rye can be used with white and wholemeal
bread flours to make traditional breads like pumpernickel or rye
bread. Adding even a small amount adds a distinctive tang. Do not
use on its own, as it will produce a sticky dough, which will pro-
duce a dense heavy loaf. Other grains such as millet, barley, buck-
wheat, cornmeal and oatmeal are low in protein and, therefore, do
not develop sufficient gluten to produce a traditional loaf.
These flours can be used successfully in small quantities. Try re-
placing 10-20% of white bread flour with any of these alternatives.
Salt
A small quantity of salt is essential in bread making for dough de-
velopment and flavor. Use fine table salt or sea salt, not coarsely
ground salt which is best kept for sprinkling on top of hand-shaped
rolls, to give a crunchy texture. Low-salt substitutes are best avoided
as most do not contain sodium.
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Salt strengthens the gluten structure and makes the dough more
elastic.
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Salt inhibits yeast growth to prevent over-rising and stops the
dough collapsing.
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Too much salt will prevent the dough rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup,
maple syrup, molasses or treacle.
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Sugar and liquid sweeteners contribute to the color of bread,
helping to add a golden finish to the crust.
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Sugar attracts moisture, so improving the keeping qualities.
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Sugar provides food for the yeast, although not essential, as
modern types of dried yeast are able to feed on the natural sug-
ars and starches found in the flour, it will make the dough more
active.
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Sweet breads have a moderate level of sugar with the fruit, glaze
or icing adding extra sweetness. Use the sweet bread cycle for
these breads.
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If substituting a liquid sweetener for sugar then the total liquid
content of the recipe will need to be reduced slightly.
Fats and oils
A small amount of fat or oil is often added to bread to give a softer
crumb. It also helps to extend the freshness of the loaf. Use butter,
margarine or even lard in small quantities up to 25 g (1 oz) or 22ml
(11⁄ 2 tbsp.) vegetable oil. Where a recipe uses larger amounts so the
flavor is more noticeable, butter will provide the best result.
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Olive oil or sunflower oil can be used instead of butter, adjust
the liquid content for amounts over 15ml (3 tsp) accordingly.
Sunflower oil is a good alternative if you are concerned about
the cholesterol level.
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Do not use low fat spreads as they contain up to 40% water so
do not have the same properties as butter.
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