Questions & Answers on Baking rising phase (Depending on the program the
The bread sticks to the container after display must stil mount to a total timeof
baking approcimately 1:30 hours.) open the lid with
Leave the bread to cool for about 10 minutees caution and shortly and carve the bread crust
after baking-turn the container upside down. while it is forming with a sharp pre-heated
If necessary move the kneading peg shaft knifeiscatter cereals on it or spread a mixture
back and forth. Grease the kneading pegs of potato flour and water on the crust to give
before baking. it a glossy finish. This is the last time that the
lid can be opened, otherwise the bread will
How do you avoid forming of holes in go down in the middle.
bread owing to the presence of the
kneading pegs What must be done when using rye flour?
Rye flour does not contain any gluten and
You can remove the kneading pegs with your the bread hardly rises, in order to make it
fingers coverd with flour before leaving the easily digestible a rye wholemeal bread with
dough to rise for the last time. Depending on leaven is to be made.
the program the display must stil show a total The dough will rise only if one part of white
time of approx. 1:30 hours. If you do not wish flour is added four parts of rye flour without
to do so, remove the hook after baking. If gluten.
you proceed with caution, you can avoid the
forming of a large hole. What is the gluten in flour?
The higher the type number - the lower the
The dough spills over when it is left to rise gluten contents of the flour are and the less
This happens in particular when wheat flour the dough will rise. The highest quantity of
is used owing its greater content of gluten. gluten is contained in white flour.
Remedy: How can fresh bread be made easier to
a) Reduce the amount of flour and adjust the digest?
amounts of the other ingredients. When the İf a mashed boiled potato is added to the
bread is ready, It will still have a large volume.flour and kneaded in the dough the fresh
b) Spread a tablespoon of heated liquefied bread is easier to digest.
margarine on the flour.
What doeses of rising agent should be
The bread rises and spills over anyway used?
a) If a V-shaped ditch forms in the middle of the For yeast and leaven which must be brought
bread, the flour does not have enough gluten. in different quantities follow the producer’s
This means that the wheat contains too little instructions on the package and adapt the
protein. It happpens during especially rainy quantity to the amount of flour used.
summers) or that the flour is too moist.
Remedy: What can be done if the bread tastes of
add one tablespoon of wheat gluten for 500g yeast?
of wheat. a) Reduce the amount of sugar if sugar is being
b) If the bread has a tunnel shape in the middle, used. The bread will be slightly lighter.
the possible cause can be one of the b) Add 1,5 tablespoon of vinegar for a small
following: bread loaf and 2 tablespoons for a large loef
- The water temperature was too high; to the water.
- Too much water used; c) Use buttermilk or kefir instead of water. This
- The flour was poor in gluten is possible for all the recipes and it is
- Draft caused by opening the lid while baking. recommended for the freshness of the bread.
When can the lid of the bread baking Why doeas the bread made in an oven
machine be opened during the baking? taste different from the bread made with
Generally speaking, it is always possible the bread baking machine?
while the kneading is underway. During this It depends on the different degree of humidity;
phase small quantities of flourr or liquid can the bread is baked drier in the oven owing
stil be added. to the larger baking space, while the bread
If the bread must have particular aspect after made in the machine moister.
baking, proceed as follows before the last
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