Manual Tomado TBM9001B (page 19 of 64) (English, German, Dutch, French, Spanish)

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The quality of the bread that you bake in the bread maker depends on many factors. The more oen you work with our bread

maker, the quicker you get to understand these factors, which will be benecial to the baking result. The bread maker is

relavely simple to use, but does require a correct dosing of the ingredients. We therefore recommend using kitchen scales,

preferably scales that weigh in grammes.

The machine allows you to choose between dierent programmes. Select the programme for the type of loaf you want,

or as indicated in the recipe.

Make sure the yeast is the last ingredient you place in the n, on top of the our, so it does not come into contact with the salt,

sugar and water and/or milk. Make sure your ingredients are fresh. You can establish the freshness of the yeast by dissolving

1 teaspoon of sugar in a beaker half lled with water and adding 1 teaspoon of yeast to this mixture. Aer a few minutes the

mixture should start to buzz and bubble, only then you will know that the yeast is fresh.

Check the dough during the kneading process.

Aer 5 to 10 minutes, it should look like a smooth, elasc round ball. Add 1 tablespoon of water each me when the dough

is too lumpy or add 1 tablespoon of our when the dough is too wet.

Make sure you add the ingredients, water included, in the indicated order and that they are at room temperature. Therefore

take buer and yeast out of the refrigerator in me. Somemes the bread can rise too fast. This can be caused by a room

temperature that is too high or ingredients that are too warm.

Aer baking a loaf, allow the bread maker to cool down for 15-20 minutes before baking another one.

THE ART OF BAKING

The most important factors for baking a successful loaf are the quality, freshness and correct weight of your ingredients.

Flour/Meal

Flour or meal is the basic ingredient of bread.

The weight of the our or meal diers per type. That is why it is absolutely necessary to measure the correct amount by

means of scales. Advice: when buying meal, pay aenon to the text on the packaging. It should state that the meal is also

suitable for making bread (do not use patent our).

Gluten

Gluten are natural components of our/ meal and help the bread to rise.

Yeast

Yeast is a micro-organism that grows on various vegetable foods. Yeast has the capacity to convert sugars to alcohol and

carbon dioxide, allowing it to mulply very quickly. Ideal therefore to make the dough rise and make it lighter and more

digesble. We recommend using dry yeast in the bread maker. This (grain) yeast is easier to process and has a longer use-by

date than fresh yeast, and it also yields a more constant baking result compared to fresh yeast.

Salt

Salt does not only ensure a parcular taste of the bread, but also controls the acvity of the yeast, making the dough rm

and compact and prevenng the bread from rising too fast.

Buer/oil

Buer or oil adds a beer taste to the bread and makes the bread soer. The buer or oil should be at room temperature

before adding it to the other ingredients.

Sugar

Sugar is the source of nutrion for the yeast and is a major part of the leavening process. You can use normal white sugar,

brown sugar, syrup or honey. It adds some soness to the taste of the bread, increases the nutrional value and allows you

to use the bread for a longer period of me. Cauon: Do not use coarse sugar or sugar cubes, such as for sugar loafs, as this

will damage the non-sck coang of the baking n.

Water

When the our/ meal is mixed with the water, the gluten are formed and the air is sealed in, allowing the loaf to rise.

At a normal ambient temperature you use lukewarm water to make the bread: cold water does not acvate the yeast

and warm water acvates the yeast too much.

Milk

Milk ensures a brown crust, improves the taste of the bread, increases the nutrional value and provides a beauful creamy

colour on the inside. When using fresh milk, you must of course reduce the amount of water to keep the liquid level in

balance. Cauon: Do not use fresh milk when programming the baking process with me delay. The milk could become sour.

Other ingredients

In cookery books you may nd recipes that require herbs, nuts, currants, fruit or vegetables, etc. Always use fresh

ingredients. When using nuts, sunower seeds, dried fruit or anything similar, we recommend soaking them in water in

advance, pang them dry properly and only then adding them to the dough. Do make sure these ingredients are not too

large and not too sharp, due to possible damages to the non-sck coang.

THE INGREDIENTS

EN - 19

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Tomado TBM9001B Manual

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