Operation Manual

59
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 cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
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 specic role for the successful baking of the
bread, the measuring is just as important as the order in which the ingredi-
ents 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 quanti-
ties in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared immedi-
ately. If you wish to set the program phase timing function, 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 with-
out 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 thoroughly. 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 specied on the package. Fill the measuring cup with
the liquid leaven and top it up with the other liquid ingredients in the right
dosage as specied 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 VOLLKORN program when baking 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 proteins. 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 speci-
cations.
• Pure lecithin powder is a natural emulsier 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 propor-
tions of the original recipe are maintained. To obtain a perfect result, the
basic rules below for the adjustment of the ingredient doses must be follow-
ing:
• 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 knead-
ing.
• 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.
3. Add and Measure Ingredients and Quantities
• Always put in rst the liquid and the yeast at the end.
To avoid that the yeast acts too fast (in particular when using the timing
function), 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 maker, 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 milliliter indications you can use the supplied measuring cup,
which has a graduated scale of 50 ml – 250 ml.
The abbreviations in the recipes mean:
tbs = level tablespoonful (or large measuring spoon)
tsp = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7 g dry yeast for 500 g of our – corresponds to 20 g of fresh
yeast
4. Recipes for the Bread Maker
The following recipes are for various bread sizes. In some programs a differ-
ence is made in weight.
CAUTION:
• Adjust the recipes to the appropriate weight.
• Ensure that the weight of the ingredients does not exceed 700 g in level
1 or 1000 g in level 2.
5. Bread Weights and Volumes
• In the following recipes you will nd exact indications regarding the bread
weight. You will see that the weight of pure white bread is less than that
of wholewheat bread. This depends on the fact that white our rises more
and hence limits need to be posed.
• Despite the precise weight indications there may be slight differences.
The actual bread weight depends much on the humidity of the room at
the time of preparation.
• All breads with a substantial portion of wheat reach a large volume and
exceed the baking tin edge after the last rising in case of the higher
weight level. But the bread does not spill over. The part of the bread
outside the tin is more easily browned compared to the bread in the tin.