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Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all ingredients
have been added.
c) Use another liquid or leave it to cool at room temperature.
Add the ingredients specied in the recipe in the right order.
Make a small ditch in the middle of the our and put in the
crumbled yeast or the dry yeast. Avoid letting the yeast and
the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more
than the specied amount of our. Reduce all the ingredients
by 1/3.
f) Correct the amount of liquid. If ingredients containing water
are used, the dose of the liquid to be added must be duly
reduced.
g) In case of very humid weather remove 1-2 tablespoons of
water.
h) In case of warm weather do not use the timer function. Use
cold liquids.
i) Take the bread out of the tin immediately after baking and
leave it on the grid to cool for at least 15 minutes before cut-
ting it.
j) Reduce the amount of yeast or of all the ingredient doses
by1/4.
k) Do not grease the baking tin!
l) Add a tablespoon of wheat gluten to the dough.
Tips for Recipes
1. Ingredients
Since each ingredient plays a specic role for the successful bak-
ing of the bread, the measuring is just as important as the order in
which the ingredients are added.
• The most important ingredients like the liquid, our, salt, sugar
and yeast (either dry or fresh yeast can be used) affect the
successful outcome of the preparation of the dough and the
bread. Always use the right quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared
immediately. If you wish to set the program phase timing func-
tion, it is advisable to use cold ingredients to avoid that the
yeast starts to rise too early.
• Margarine, butter and milk affect the avor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and
thinner without affecting the successful outcome of the baking.
If you prefer a softer and lighter crust replace the sugar with
honey.
• Gluten, which is produced in the our during the kneading
provides for the structure of the bread. The ideal our mixture
is composed of 40% wholewheat our and 60% white our.
• If you wish to add whole grains, leave them to soak overnight.
Reduce the quantity of our and the liquid (up to 1/5 less).
• Leaven is indispensable with rye our. It contains milk and
acetobacteria that make the bread lighter and ferment thor-
oughly. You can make your own leaven but it takes time. For
this reason concentrated leaven powder is used in the recipes
below. The powder is sold in 15 g packets (for 1 kg of our).
Follow the instructions given in the recipes (½, ¾ or 1 packet).
If less leaven than requested is used the bread will crumble.
• If leaven powders with a different concentration (100 g packet
for 1 kg of our) are used, the quantity of our must be reduced
by 80 g for 1 kg of our.
• Liquid leaven sold in bags is also available and it is suitable for
use. Follow the doses specied on the package. Fill the mea-
suring cup with the liquid leaven and top it up with the other
liquid ingredients in the right dosage as specied in the recipe.
• Wheat leaven, which often comes dry, improves the workability
of the dough, the freshness and the taste. It is milder than rye
leaven.
• Use either the BASIC or WHOLE WHEAT program when bak-
ing leavened bread.
• Wheat bran is added to the dough if you want particularly light
bread rich in roughage. Use one tablespoon for 500 g of our
and increase the quantity of liquid by ½ tablespoon.
• Wheat gluten is a natural additive obtained from wheat pro-
teins. It makes the bread lighter and more voluminous. The
bread falls in more rarely and it is more easily digestible. The
effect can be easily appreciated when baking wholewheat and
other bakery products made of home-milled our.
• The black malt used in some recipes is dark-roasted barley
malt. It is used to obtain a darker bread crust and soft part (e.g.
brown bread). Rye malt is also suitable but it is not as dark.
You can nd this malt in whole food shops.
• Bread seasoning can generally be added to all our brown
breads. The amount depends on your personal taste and the
manufacturer’s specications.
• Pure lecithin powder is a natural emulsier that improves the
volume of the bread, makes the soft part softer and lighter and
keeps it fresh for longer.
2. Adjust Doses
If the doses need to be increased or reduced, make sure that
the proportions of the original recipe are maintained. To obtain
a perfect result, the basic rules below for the adjustment of the
ingredient doses must be following:
• Liquids/our: The dough ought to be soft (not too soft) and
easy to knead without becoming stringy. A ball can be obtained
by kneading it lightly. This is not the case with heavy dough like
rye wholewheat or cereal bread. Check the dough ve minutes
after the rst kneading. If it is too moist, add some our until
the dough has reached the right consistency. If the dough is
too dry add a spoonful of water at a time during the kneading.
• Replacing liquids: When using ingredients containing liquids in
a recipe (e.g. curd cheese, yogurt, etc.) the required amount
of liquid must be reduced. When using eggs beat them in the
measuring beaker and ll it up with the other required liquids to
the envisaged amount.
If you are living in a place located at a high altitude (more than
750 m above sea level) the dough rises faster. The yeast can
be reduced in these cases by ¼ to ½ teaspoon to proportionally
reduce its rising. The same is true of places with particularly soft
water.
