Bedienungsanleitung Sencor SBR 760 (Seite 8 von 10) (Englisch)

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05/2017

BAKING BREAD

A short description of the most common ingredients used for

baking bread

1) Bread our

Bread our has alarge gluten content (therefore, we can also

call it high-gluten our containing alarge amount of protein),

has good elasticity and can rise and retain the size of the bread

without collapsing in on itself. Because it has ahigher gluten

content than ordinary our, it can be used for baking larger

loaves. Bread our is the most important ingredient when

baking bread.

2) Ordinary our

Ordinary our is made by blending thoroughly selected soft

and hard wheat, and it is suitable for quickly baking bread or

cakes.

3) Wholemeal our

Wholemeal our is made by milling wheat and contains

wheat bran and gluten. Wholemeal our is heavier and more

intensive than normal our. Bread made from wholemeal

our is usually smaller in size. Therefore, many recipes usually

combine wholemeal our and bread our in order to achieve

the best possible results.

4) Rye our

Rye our is intended primarily for baking dark breads. It

contains a large amount of mineral compounds. It has less

gluten than wheat our and, therefore, it is usually used in

combination with wheat our.

5) Corn our and oatmeal

Corn our and oatmeal are made by milling corn and oats. Both

these are adjunct baking ingredients and are used to improve

the taste and structure of the bread.

6) Sugar

Sugar is avery important ingredient for achieving asweet taste

and bread colour. White sugar helps the fermentation process.

7) Yeast

Yeast activates the fermentation process in the dough and

produces carbon dioxide, which helps the bread to increase its

volume and to modify the inner bres.

1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast

1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast

2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast

Yeast must be stored in arefrigerator as it would spoil at ahigh

temperature; check its use-by date before using it. Quickly

return it to the refrigerator after every use.

Tip:

Following the procedure described below, you may nd

out whether the yeast is fresh and active, or not.

1. Pour 1/2 a cup of warm water (45–50 °C) into

ameasuring cup.

2. Add 1 teaspoon of white sugar and mix it in, then

sprinkle everything with 2 teaspoons of yeast.

3. Place the measuring cup in awarm location for approx.

10 minutes. Do not mix this mixture.

4. The foam must reach all the way to the edge of the

measuring cup. If not, the yeast is not active.

8) Salt

Salt is essential for improving the aroma of the bread and crust

colour. Likewise, salt slows down rising.

9) Eggs

Eggs may improve the structure of the bread, make the bread

more nutritious and larger, and give the bread aspecic egg

aroma. If you wish to use eggs, you must remove the shells and

mix it together evenly.

10) Fat, butter and vegetable oil

Fat can make the bread ner and extend its shelf-life. After

being taken out of the refrigerator, butter should be melted or

cut into small parts so that it is mixed in evenly.

11) Baking powder

Baking powder is used primarily for leavening when baking

bread and cakes in the Ultra Fast program. It does not need any

time for fermentation and generates agas that creates bubbles

and makes the bread structure ner.

12) Baking soda

The same applies as for baking powder. It can also be used in

combination with baking powder.

13) Water and other liquids

Water is an essential ingredient in breadmaking. It generally

applies, that the most suitable water temperature is 20–25 °C.

Nevertheless, for leavening in accelerated programs, water

should have a temperature of 48–50 °C. Water may be

substituted for by milk or water mixed with a2% milk powder,

which may improve the aroma of the bread and create abetter

crust colour.

■ Various types of our look similar, however the eectiveness

of yeast or the absorption ability of various types of our

dier substantially depending on the growing region, growth

conditions, milling process and shelf life. For testing purposes,

select various our brands available on the market, taste it and

compare the results - then select the our that, based on your

experience and taste preferences, delivers the best results.

RECIPE TIPS

■ Please consider the ratios for weight and volume in all the

provided recipes only as informative in nature. Baking results

depend on multiple factors:

– water hardness (when water that is too soft is used, the

dough rises faster).

– air humidity (in the event of humidity, it is necessary to

reduce the water amount by 1–2 tablespoons)

– altitude above sea level (at over 750 m, the dough rises

faster)

– consistency of the ingredients

■ For the above-mentioned reasons, we recommend that you

adjust your recipe based on the existing conditions.

■ Ameasuring spoon A8 and and measuring cup A7 are standard

accessories of the breadmaker. The measuring spoon A8 has

a measuring spoon on each end (large and small). Capacity

of the small measuring spoon is 5 ml. Capacity of the large

measuring spoon is 15 ml. The measuring cup A7 has acapacity

of 250 ml.

■ One level measuring cup A7 is equivalent to 150 g of our or

250 ml of water.

■ One level small measuring spoon is equivalent to 6 g of salt,

3.5 g of dried yeast, 4.5 g of our improver, 3.5 g of cream of

tartar or 6 g of baking soda.

■ One level large measuring spoon is equivalent to 14 g of sugar,

7 g of raisins, 6 g of nuts, 6.5 g of dried milk, 16 g of oil. One

whole egg weighs approximately 50 to 60 g.

■ When measuring out the ingredients, have the measuring

cup or spoon placed on alevel surface. Check the exact liquid

amount with the measuring cup or spoon at eye level.

Tip:

If for whatever reason you do not wish to bake the bread

according to the recipe, you can purchase ready-made

bread mixes at the grocery store. With ready-made mixes,

always proceed exactly according to the instructions

provided on the product's packaging. Also please take

into consideration that even such ready-made bread mixes

sometimes require yeast to be added separately.

Sencor SBR 760 Seite 8

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