Operation Manual

SUGGESTIONS ON PREPARING THE BREAD
The consistency can be adjusted by adding some water or flour, one
spoon at a time, and waiting for some minutes until it is blended into
the dough and before adding something more, if needed.
Given the many factors that contribute to make bread (type of yeast,
room temperature, air humidity, etc.) any ‘bad’ results are not attributable
to the malfunctioning of the appliance but to these factors.
Carry out various tests to acquire suitable experience.
Let the bread cool down on a grill
After baking, let the bread cool down on a grill. The heat can then
escape from all sides. Cut the bread when it is cold. Homemade bread
can be cut better when it is cold.
Storing bread
Once the homemade bread is cold, it is advisable to wrap it in a tea-
towel. This keeps the crust fresh and crisp. Some special paper bags
are also available. The bread becomes soft it is kept in a plastic bag or
in the refrigerator.
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To achieve a good result, especially with a recipe which has never
been experienced before, it is necessary to check if the dough
consistency is correct. After about 10 minutes from the beginning of
the working, observe the dough appearance through the viewing window
(6): its surface must be quite homogeneous and it must move around
the basket without crumbling nor remaining attached to the walls.
In order to get a more precise idea about it, observe the three pictures
below. The first one shows a too hard dough, the second one a too
soft dough and the third one, on the contrary, a dough with the correct
consistency.
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