ADE KG 2137, Operating Instructions Manual

Page: 40 / 192

Baking bread
40
Bread Maker KG 2137
Baking bread
Overview of bread baking programme
See section “Recipes”.
Programmes 1 to 7 listed on the control panel are used for fully automatic bread
making.
1 BASIS For white and mixed grain breads, made mainly with plain
flour.
2 SCHNELL A fast programme for breads made with white flour only, with
a shorter baking process, producing bread with a slightly
more moist texture.
3 SÜSS For breads with additional ingredients such as fruit juices,
coconut flakes, raisins, dried fruit or chocolate. A longer
proving phase makes the bread light and airy.
4 WEISSBROT For light breads made with fine flour. Normally, the bread
is fluffy and has a crispy crust. It is not suitable for baking
recipes that require butter, margarine or milk.
5 VOLLKORN For baking breads with a high proportion of whole grains. This
programme has a longer preheating phase to allow the grains
to soak up water and expand. Wholegrain loaves are usually
smaller and more compact with a thick, crispy crust.
If possible, avoid using the timer function for this programme,
as it can produce poorer results.
6 REISBROT For breads made with cooked rice.
7 GLUTENFREI Breads made with gluten-free flours and bread mixes. Gluten-
free flours take longer to absorb liquid and behave differently
during baking.
Notes on dough and preparation
‚
Always prepare the dough directly in the dough container.
‚
All liquids used should be in the temperature range roughly between 18°C and
23°C.
‚
If possible, use dry yeast to make your dough. Fresh yeast is also suitable for use,
but it can be sensitive during the preparation.
‚
Rye flour hardly rises at all during baking. The flour mix should therefore be made
up of a maximum of seven parts rye to at least three parts wheat flour.
‚
If you are using very soft water or are located more than 900 metres above sea
level, the proving process will be stronger and your dough will rise more. If