2. Adapting the doses. signal. If you add the ingredients too early,they
If the doses need to be increased or reduced, will be crushed during the kneading.
make sure that the proprtions of the original 4. Recipes for the Pane Automatic Bread
recipe are maintained. To obtain a perfect Baking Machine
result, the basic rules below for the adaptingg The following recipes are for various bread
of the ingredient doses must be following: sizes. The total weight of the ingredients should
- Liquids / flour: the dough ought to be soft not exceed 900 grams.
(not too soft) and easy to knead without If no levels are specified in the recipe, it means
becoming stringy. A ball can be obtained by that they are not envisaged in the proposed
kneading it lightly. This is not the case with programs and that both small and large
heavy doughs like rye wholemeal or cereal quantities cn be used.
bread. Check the dough five minutes afte the 5. Bread weights and volumes
kneading. If it is to moist, add some four until - In the following recipes you will find exact
the dough has reached the right consistency. indications regarding the bread weight. You’ll
If the dough is tto dry add a spoonful of water see that the weight of pure white bread is less
at a time during the kneading. than that of wholemeal bread. This depends
- Replacing liquids: when using ingredients on the fact that white flour raises more and
containing liquids in a recipe (e.g. curd cheese, hence limits need to be posed.
yogurt, etc.), the required amount of liquid - Despite the precise weight indications there
must be reduced. When using egs beat them may be slight differences. The actual bread
in the measurring beaker and fill it with the weight depends much on the air humidity of
other required liquid to the envisaged amount. the room at the moment of the preparation.
If you are living in aplace located at a high - All breads with a substantial portion of wheat
altitude (more than 750m) the dough rises reach a large volume and exceed the container
faster. The yeast can be reduced in these edge after the last rising in the case of the
cases by 1/2 to 1/4 of a teaspoon to highest weight class. But the bread does not
proportionally reduce its rising.The same is spill over. The part of the bread outside the
true of places with particularly soft water. tin is more easilyy browned compared to the
3. Adding and measuring the ingredients and bread in the tin.
quanities - When the RAPID or SUPER RAPID program
- Always put in first the liquid and the yeast is suggested for sweetbreads, you can use
at the end. To avoid that the yeast acts too the ingredients in smaller quantities also for
fast (in particular when using the timing the SWEET BREAD program to make a lighter
function), contact between the yeast and bread.
the liquid must be avoided. 6. Baking results
- When measuring use the same measuring - The result of the baking depends on the on
units, that is to say use either the measuring site conditions (soft water-high air humidity-
spoon supplied with the bread baking machine high altitude-consistency of the ingredients,
or a spoon used in your home when the etc.)Therefore, the recipe indications are
recipes require doses measured in reference points which can be adopted. If one
tablespoons and teaspoons. recipe or another does not go straight the first
- The measures in grams must be weighed time, do not let yourself be discouraged. Try
precisely. to find thee cause and try it again by varying
- For the milimeter indications you can use the the proportions.
supplied measuring beaker which has a - If the bread is too pale after baking, you can
graduated scale of 30 to 300 ml. leave it to Brown with the baking program.
- Fruit, nuts or cereal ingredients. If you wish - It is recommended to bake a test bread before
to add other ingredients, you can do so in actually setting the timing function for use
specific programs (see the “Program Phase ovenight so that you can maket he necessary
Timing” table), when you hear the acqoustic change if necessary.
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