Krups Expert KX7000 Mode D'emploi page 51

pheric conditions, absorbing moisture or losing it. Use "French T55 flour", "strong flour", "bread flour" or "baker's flour"
rather than standard flour, unless otherwise indicated in the recipe. Do not exceed a total of 1000 g of dough
when using mixed and special flours for bread, brioche or milk-bread. Adding oats, bran, wheat germ, rye or
whole grains to the bread dough will give a smaller, heavier loaf of bread. Sifting the flour during manufacture 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 or bread mixes on the mar-
ket. Follow the manufacturer's instructions when using these preparations. Usually, the choice of the programme will
depend on the preparation used. For example: Wholemeal bread - Programme 3.
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 sweeteners 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 ordi-
nary table salt. Do not use coarse salt or salt substitutes.
Yeast: baker's yeast exists in several forms: fresh in small cubes, dried and active to be rehydrated or dried and ins-
tant. Fresh yeast is sold in supermarkets (bakery or fresh produce departments), but you can also buy fresh yeast from
your local baker's. In its fresh or instant dried form, yeast should be added directly to the baking pan of your breadma-
ker with the other ingredients. Remember to crumble the fresh yeast with your fingers to make it dissolve more easily.
Only active dried yeast (in small granules) must be mixed with a little tepid water before use. Choose a
temperature close to 37°C, less and it will not rise as well, more will make it lose its rising power. Keep to the stated
amounts and remember to multiply the quantities if you use fresh yeast (see equivalents chart below).
Equivalents in quantity/weight between dried yeast and fresh yeast:
Dried yeast (in tsp.)
1 1,5 2
Fresh yeast (in g)
12 20 25
Additives (olives, bacon pieces, etc.): you can add a personal touch to your recipes by adding whatever ingre-
dients you want, taking care:
- to add following the beep for additional ingredients, especially those that are fragile such as dried fruit,
- To fold in the most solid seeds (such as flax or sesame) right at the start of the kneading process, in order to make
using the machine easier (delayed start 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
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 45°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 gradually (no more than 1 tablespoon at a time) and wait to see
if there is an improvement before continuing.
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.
2,5 3 3,5
30 35 40
4 4,5 5
50 55 60
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