Solutions for the problems • Margarine, butter and milk affect the flavor
a) Measure the ingredients correctly. of the bread.
b) Adjust the ingredient doses and check that • Sugar can be reduced by 20% to make the
all the ingredients have been added. crust lighter and thinner without affecting
c) Use another liquid or leave it to cool at room the successful outcome of the baking. If
temperature. Add the ingredients specified you prefer a softer and lighter crust replace
in the recipe in the right order. Make a small the sugar with honey.
ditch in the middle of the flour and put in • Gluten which is produced in the flour during
the crumbled yeast or the dry yeast. Avoid the kneading provides for the structure of
letting the yeast and the liquid come into the bread. The ideal flour mixture is
direct contact. composed of 40% wholemeal flour and 60%
d) Use only fresh and correctly stored of white flour.
ingredients. • If you would like to bake wholemeal bread
e) Reduce the total amount of the ingredients, with a low proportion of wheat gluten it may
do not use more than the specified amount also be necessary to knead the bread by
of flour. Reduce all the ingredients by 1/3. hand. See also the section "Questions on
f) Correct the amount of liquid. If ingredients Baking".
containing water are used, the dose of the • If you wish to add cereals grains, leave them
liquid to be added must be duly reduced. to soak overnight. Reduce the quantity of
g) In case of very humid weather remove 1 2 flour and the liquid (up to 1/5 less).
tablespoons of water. • Leaven is indispensable with rye flour. It
h) In case of warm weather do not use the contains milk and acetobacteria that make
timing function. Use cold liquids. the bread lighter and fermen thoroughly.You
i) Take the bread out of the tin immediately can make your own leaven but it takes time.
after baking and leave it on the grid to cool For this reason concentrated leaven powder
for at least 15 minutes before cutting it. is used in the recipes below. The powder
j) Reduce the amount of yeast or of all the is sold in 15g packets (for 1 kg of flour).
ingredient doses by 1/4. Follow the instructions given in the recipes
k) Never grease the tin! (1/2, 3/4 or 1 packet). If less leaven that
l) Add a tablespoon of wheat gluten to the requested is used the bread will crumble.
dough. • If leaven powders with a different
concentration (100 g packet for 1 kg of flour)
REMARKS ON THE RECIPES are used, the quantity of flour must be
reduced by 80 kg for a 1 kg of flour.
1. Ingredients • Liquid leaven sold in bags is also available
Since each ingredient plays a specific role and it is suitable for use. Follow the doses
for the successful baking of the bread, the specified on the package. Fill the measuring
measuring is just as important as the order beaker with the liquid leaven and top it up
in which the ingredients are added. with the other liquid ingredients in the right
• The most important ingredients like the doses as specified in the recipe.
liquid, flour, salt, sugar and yeast (either • Wheat leaven which often comes dry
dry or fresh yeast can be used) affect the improves the workability of the dough, the
successful outcome of the preparation of freshness and the taste. It is milder that rye
the dough and the bread. Always use the leaven.
right quantities in the right proportion. • Use either the NORMAL or WHOLEMEAL
• Use lukewarm ingredients if the dough program when baking leavened bread.
needs to be prepared immediately. If you • Baking ferment can used to replace the
wish to set the program phase timing leaven. The only difference is in the taste.
function, it is advisable to use cold It is fit to be used in the bread baking
ingredients to avoid that the yeast starts to machine.
rise too early. • Wheat bran is added to the dough if you
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