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Sodium bicarbonate
It works similar to baking powder. It can also be used in combination with baking
powder.
Water and other liquids
Water is an essential ingredient in bread making. In general, a water temperature
between 200 °C and 250 °C is best. You can replace the water with fresh milk
or water mixed with 2% milk powder, which improves the taste of the bread and
improves the color of the crust. Some recipes require the use of fruit juice to
improve the taste of the bread, e.g. apple, orange, lemon juice, etc.
2. Adjustment of benefits
If you want to increase or decrease the dose of individual ingredients, make
sure that you follow the ratio of ingredients according to the original recipe. To
achieve a perfect result, follow the basic rules of dose adjustment of individual
ingredients:
• Liquids / flour: The dough should be light (but not very) and easy to mix, but
must not remain fibrous. With light kneading you should get a nice, round loaf.
This does not apply to cereal or whole grain roads, which are heavier. Check
the dough after the first mixing after about 5 minutes. If it is very moist, add a
little flour to get the right consistency. If it is too dry, add water over spoons.
• Substitution of liquids: If the recipe prescribes the use of moist ingredients (e.g.
cottage cheese, yoghurt), reduce the amount of liquids to the expected total
volume. If you are adding eggs, beat them in a measuring cup and then add to
the expected amount of liquid.
If you live at an altitude of more than 750 m above sea level, the dough will rise
faster.
In this case, take a quarter to a half of a teaspoon of the prescribed amount of
yeast. Follow these instructions even if the water used is very soft.
3. Weighing and measuring of ingredients, procedure of their addition
• Always measure and add liquids first, then bulk ingredients and finally yeast. In
direct contact with the liquid, the yeast reacts too quickly (it is
this is an error when using the delay function), therefore direct contact must be
avoided.
• Always use the same units of measurement when measuring. This means that
if the recipe prescribes the use of 1 tablespoon of ingredients (coffee or soup),
use for dosing either the measuring cup for loose ingredients supplied with the
appliance or the spoons you have at home.
• Weights in grams must be weighed accurately.
• Fruits, nuts or cereals: If you want to add more ingredients during mixing,
you can do so using special programs after the sound signal. If you add the
ingredients early, they will crush when mixed.
4. Weight and volume of bread loaves
• You will find exact information on bread in the recipes listed. You will see that
the weight of white bread is less than whole grain. This is due to the fact that
the white flour dough sours more easily and more, and therefore may not
ferment as long as the wholemeal flour dough.
• Even though you weigh and measure all the ingredients accurately, the weight
