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PANE DELUXE
GB
If the bread must have particular aspect after baking, proceed as follows before the last
rising phase (Depending on the program the display must stil mount to a total timeof
approcimately 1:30 hours.) open the lid with caution and shortly and carve the bread
crust while it is forming with a sharp pre-heated knifeiscatter cereals on it or spread a
mixture of potato flour and water on the crust to give it a glossy finish. This is the last
time that the lid can be opened, otherwise the bread will go down in the middle.
What must be done when using rye flour?
Rye flour does not contain any gluten and the bread hardly rises, in order to make it
easily digestible a rye wholemeal bread with leaven is to be made.
The dough will rise only if one part of white flour is added four parts of rye flour without
gluten.
What is the gluten in flour?
The higher the type number - the lower the gluten contents of the flour are and the less
the dough will rise. The highest quantity of gluten is contained in white flour.
How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the flour and kneaded in the dough the fresh
bread is easier to digest.
What doeses of rising agent should be used?
For yeast and leaven which must be brought in different quantities follow the producer’s
instructions on the package and adapt the quantity to the amount of flour used.
What can be done if the bread tastes of yeast?
a) Reduce the amount of sugar if sugar is being used. The bread will be slightly lighter.
b) Add 1,5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large
loef to the water.
c) Use buttermilk or kefir instead of water. This is possible for all the recipes and it is
recommended for the freshness of the bread.
Why doeas the bread made in an oven taste different from the bread made with
the bread baking machine?
It depends on the different degree of humidity; the bread is baked drier in the oven
owing to the larger baking space, while the bread made in the machine moister.
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