i
I
i
package.
Fill the measuring beaker
with
the
liquid
leaven
and top
it
up
with
the other
liquid ingredients in
the
right
doses
as specified
in
the
recipe.
.
Wheat
leaven which often comes dry
improves
the
workabi|ity
of the dough,
the
Íreshness
and the taste.
It is milder that rye leaven.
.
Use
either the
BASIC
or
WHOLE WHEAT
program
when baking
leavened
bread.
Baking ferment can
used to
rep|ace
the
|eaven. The on|y difÍerence is
in
the taste.
lt
is Íit to be used
in
the bread baking
machine.
.
Wheat bran
is
added to the dough
if
you
want
particu-
larly light bread
rich in roughage.
Use one tablespoon
for 500
g
oÍ f|our and increase the
quantity
of |iquid by
% tablespoon.
.
Wheat
gluten
is
a
natural
additive obtained
from
wheat
proteins.
lt makes the bread lighter and more
vo|uminous. The bread Ía||s in more rare|y and it is
more
easi|y
digestib|e' The
efÍect
can
be easi|y
ap-
preciated
when
baking
wholemeal
and other bakery
products
made
oÍ home-miIled
f|our.
.
The black malt used in some recioes is dark-roasted
barley malt. lt is used to obtain a darker bread
crust
and soft
part
(e.9.
brown bread). Rye malt is
also
suitable but
it is not
as dark. You can find this ma|t ín
whole food shops,
.
You
can
add
bread spices to all of our
mixed
breads.
Add
to taste or
manufacturer
soecifications.
.
Pure lecithin
powder
is
a
natural
emulsifier that
improves the volume
of the bread, makes
the soft
part
soÍter and lighter
and
keeps it fresh |onger'
2. Adapting
the doses
lf
the doses
need
to be
increased
or reduced, make
sure
that the
proportions
oÍ the origina|
recipe
are
maintained.
To obtain
a
perfect
result,
the
basic
rules
below for
the
adapting
of the
ingredient
doses must
be Ío||owing:
.
Liquids/flour:
the dough ought
to be soft
(not
too
soÍt) and easy to knead
without
becoming stringy.
A ballcan
be obtained
by
kneading
it lightly. This
is
not the case with
heavy
doughs like rye wholemeal
or cerea| bread'
Check the
dough
Íive minutes
aÍter
the
first
kneading. lf
it is
too
moist,
add
some flour
untiI
the dough has reached
the right
consistency. |Í
the dough is
too dry
add a spoonfuI
oÍ
water
at a time
during
the kneading.
.
Replacing
liquids:
When
using ingredients
con-
taining liquids
in a recipe
(e.9.
curd cheese,
yogurt,
etc.), the required
amount
of liquid
must
be
reduced.
When
using eggs
beat them in
the measuring
beaker
and fill it with
the other required
liquid
up to the
envi-
saged amount.
lf
you
are living
in
a
place
located
at
a
high
altitude (more
than 750
m) the
dough rises
faster.
The
yeast
can
be
reduced
in
these
cases by
l/a
to
1/z
oÍ a teaspoon
to
pro-
portiona||y
reduce
its rising.
The
same is
true oÍ
p|aces
with
particu|ar|y
soÍt Water.
3. Adding
and measurlng
the ingredients
and
quan-
tities
.
Always
put
in Íirst
the
liquid
and
the
yeast
at
the
end. To
avoid that
the
yeast
acts too fast
(in
particular
when
using the
timing
Íunction),
contact
between
the
yeast
and
the liquid
must
be avoided.
When
measuring
use the same measuring
units,
that
is
to say
use
either the measuring
spoon supplied
with the bread baking machine or
a spoon used
in
your
home when the recipes require
doses
measured
in
tablespoons and teaspoons.
The measures in
grams
must be weighed
precisely.
For
the
millimeter
indications
you
can use the sup-
plied
measuring
beaker
which has
a
graduated
scale
of 50 to
200
ml.
The
abbreviations
in
the
recipes mean:
EL=
TL=
g=
ml
=
|evel
tab|espoonÍuI
(or
large measuring
spoon)
leveI teaspoonÍul
(or
small measuring
spoon)
grams
milliliter
Packet
(Pckg)
=
79
dry
yeast
for 500
g
of
flour
-
corresponds to 20
g
oÍ
Íresh
yeast.
4. Bread weights
and volumes
.
You will
see that
the
weight
of
pure
white
bread is less
than that
of wholemeal
bread. This
depends
on the
Íact
that
white
Í|our raises more
and hence limits
need
to be
posed.
.
The
actual bread weight
depends much
on the air hu-
midity
of the room
at the moment
of the
preparation.
.
All
breads with a substantial
portion
of
wheat
reach
a
large volume
and exceed the container
edge
after the
last rising in
the case
of the
highest
weight
class. But
the
bread
does
not spi|l
over.
The
part
oÍ the bread
outside
the tin is more
easily browned
compared
to
the bread in the tin.
.
When
the
QU|CK
program
is
suggested Íor
sweet-
breads,
you
can use the ingredients
in
smaller
quan-
tities also for
the SWEET
program
to make
a
lighter
bread.
5. Baking results
.
The
result
of
the baking
depends
on the
on-site
con-
ditions
(soft
water
-
high air humidity
-
high
attitude
-
consistenöy
of the ingredients,
etc.)' ThóreÍore,
the
recipe
indications
are reference
points
which
can
be
adapted. lf
one recipe
or
another
does not
go
straight
the first
time,
do
not let
yourself
be discouraged.
Try
to
find
the cause
and
try
it
again
by varying
the
proportions.
.
lf
the bread is
too bright|y
co|ored
aÍter
baking,
you
can continue
baking in
the hot
air mode
untildone.
.
|t is recommended
to bake
a test
bread
beÍore
actua|-
ly
setting
the
timing function
for
use
overnight
so
that
you
can make
the necessary
changes
iÍ necessary.
Questions & Answers
on Baking
.
The
bread
sticks
to
the container
aÍter
baking
Leave
the
bread
to coo| for
about
10 minutes
aÍter
baking
-
turn
the container
upside
down.
lf necessary
move
the
kneading peg
shaÍt back
and
Íorth.
Grease
the kneading
pegs
beÍore
baking'
.
HoW
do
you
avoid
the forming
oÍ hoIes
in
the
bread
owing to
the
presence
oÍ the kneading pegs
You
can remove
the kneading
pegs
with
your
Íingers
covered with
Í|our
before |eaving
the dough
to
rise for
27
