Bedienungsanleitung Domo b 3650 (Seite 44 von 48) (Deutsch, Englisch, Holländisch, Französisch)

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PROLINE B-3650

HOW TO BAKE A DELICIOUS BREAD

A FEW PRACTICAL SUGGESTIONS:

Please make sure your ingredients are at room temperature and that they are carefully weighed. Add

the ingredients in the right order. You should only use fresh ingredients.

The yeast needs to be the last ingredient you put in the bread pan. Put the yeast into a little hole in

the flour, thus ensuring it does not come in contact with the added salt, sugar, water or milk. You

can verify the freshness of your yeast by submitting it to the following test: dissolve 1 teaspoonful of

sugar in half a cup of lukewarm water and subsequently add the yeast to this mixture. If the substance

starts sparkling and boiling after a few minutes, you can be sure that you are using fresh yeast.

Approximately 5 to 10 minutes after your bread maker has been activated, you can equally test the

quality of the dough. The dough should look like a smooth and elastic round ball. Open the lid and

gently touch the top of the dough with your fingers. Be careful and make sure the kneading paddle

remains in action. If the dough somewhat sticks to your fingers, this implies the dough is going to be

fine. Should the dough however stick to the bread pan, then it is probably too moist. If the dough does

not stick to your fingers at all, the pastry you are making is too dry.

Salt brakes the effect of the yeast and sugar exactly does the opposite. If you are not allowed to use

either sugar or salt for dietary reasons, you must not add the other ingredient either. Your bread will

not contain sugar or salt.

If you want to start baking another bread straight away, you will first have to allow the bread maker to

cool down for 10 to 20 minutes.

Different types of bread will have different structures and sizes, due to the different nature of the

ingredients used. These differences are completely normal and need not to worry you.

For some recipes, you may need to adjust the quantities, i.e. the amount of yeast, flour or water.

Never adjust all these quantities at the same time, for it will not have any effect. Adjusting a

quantity may be necessary because of the quality and specific gravity of the flour, differences in

ambient temperature or freshness of the ingredients. Home-made bread, made with this bread

maker, does not contain any preservatives and is therefore perishable. If you wrap the bread in a

vacuum package after cooling down, you will be able to keep it for a few days. Of course you can

also freeze the bread.

PROBLEMS WHICH MIGHT OCCUR

Several factors can cause your bread to fail. In the following list you will find a series of problems and

possible solutions.

The bread has caved in

If your bread looks caved in, this means the dough you made was too moist. Try adding a smaller

quantity of water. When you use preserved fruits or vegetables, please make sure they have been

soaked and thoroughly dried beforehand. You could also try using a lighter variety of flour. If your

bread caves in, this could also be the result of over-rising. The dough has risen to an extent it could

not cope with. In this case, try adding a little less yeast, 1 or 2 grammes.

The centre of the bread is not sufficiently baked

This may be due to the type of flour you used, often too heavy varieties such as rye flour or

wholemeal flour. Try to program an extra kneading process when using these types of flour. As soon

as the bread maker has terminated the first kneading process, you press stop. Next, you reprogram the

bread maker and press start: the appliance will start kneading again, a larger quantity of air has now

been absorbed by the dough. You could also try selecting the dark crust colour, because this slightly

increases the baking temperature.

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