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b) If the bread is constricted in the centre, the reasons may be:
–
too high temperature of water;
–
too much water used;
–
gluten-low flour used.
When it is possible to open the lid during operation?
Generally, the lid can be opened at any time during the kneading phase. Small amounts of
flour or liquids can be added during this phase. Proceed as follows if you require the bread
has to have some aspects: Open the lid before the last kneading phase and make a cut on
newly forming crust using a pre-heated knife, distribute cereals or mixture of potato flour
and water in order to achieve shiny crust. However, this is the last chance for opening the
lid, otherwise the crumb will collapse.
Flour
The most important flour element in baking of the bread is gluten. This is a natural agent
thanks to which dough has its shape and allows keeping carbon dioxide produced by
yeast. „Strong/solid“ flour is flour with high gluten content.
What is wheat whole grain flour?
The whole grain flour is produced from all types of cereals, including wheat. The term
„whole grain“ means the flour was ground from whole grains and therefore, it has higher
proportion of non-digestible particles and darker colour. However, darker colour of the
bread is not caused by the use of the whole grain flour.
What needs to be done when using rye flour?
The rye flour contains certain gluten level; this level is, however, lower than for other flours.
To produce easily digestible bread, the whole grain rye bread has to be produced with
higher yeast content.
How many different flours exist and how are they used?
a) Corn, rice and potato flour is suitable for people allergic to gluten or for those suffering
from low-absorption syndrome or stomach diseases.
b) Flour from spelt is expensive but without any chemical substances because this wheat
grows on poor soil and requires no fertilizers. The spelt flour is especially suitable for
allergic people. It can be used for all recipes described in the recipe book and replaces
flour 405, 550 and 1050.
c) Millet flour is particularly suitable for persons suffering from many allergies. It can be
used for all recipes described in the recipe book and replaces flour 405, 550 and 1050.
Durum flour is suitable for baguettes thanks to its consistency and it may be replaced by
durum semolina.
Number codes of flour types
00 Wheat fine-ground flour, light
T 400 Wheat semi-coarsely ground flour, selection
T 405 Wheat semi-coarsely ground flour made from grains with sprouts and bran removed;
it is the „lightest“ and „the least“ whole grained.
T 450 Coarse ground flour
T 512 Bakery special wheat flour
T 530 Light fine-ground wheat flour - bakery special
