HELPFUL HINTS
1. PREPARING THE RECIPES
• All ingredients used must be at room temperature (unless otherwise indicated) and must be measured
exactly.
•
For convenience, measure liquids with the graduated beaker included with your bread maker.
And use the double spoon supplied to measure teaspoons on one side and tablespoons on the
other.
All spoon measures are level and not heaping. Incorrect measurements will give poor results.
• Place all ingredients into the bread pan in the following order:
Liquids (butter, oil, eggs, water, milk)
Salt
Sugar
Flour, first half
Powdered milk
Specific solid ingredients
Flour, second half
Yeast
• It is important to measure the quantity of flour precisely.
• Use new or properly stored open packets or jars of dried yeast.
• Unless otherwise indicated in the recipe, do not use baking powder.
• To avoid incomplete rising of the dough all ingredients should be put in the bread pan at the start of
the program and you should avoid opening the lid during use (unless otherwise indicated).
• Yeast should not come into contact with liquids, sugar or salt.
•
Bread preparation is very sensitive to temperature and humidity conditions.
In case of high heat,
use liquids that are cooler than usual. Likewise, if it is cold, it may be necessary to warm up the water
or milk (never exceeding 90°F). Any liquid used should be tepid, about 68° to 77°F (except for Express
Bread which should be 90° to 104°F max.).
•
Sometimes it can be useful to check the state of the dough during the second kneading:
it
should form an even ball which comes away easily from the walls of the bread pan.
- if all of the flour has not been blended into the dough, add a little more water,
- if the dough is too wet and sticks to the sides, you may need to add a little flour.
Such corrections should be undertaken very gradually (no more than 1 tablespoon at a time), waiting
to see if there is an improvement before adding more.
•
A common error is to think that adding more yeast will make the bread rise more.
Too much
yeast makes the structure of the bread more fragile and it will rise a lot and then fall while baking. You
can determine the state of the dough just before baking by touching it lightly with your fingertips - the
dough should be slightly resistant and the fingerprint should disappear little by little.
2. USING YOUR BREAD MACHINE
•
Power failure:
If there is a power failure or the machine is mishandled during the cycles, the machine
has a 7-min protection time during which the settings are saved. The cycle will start again where it left
off. Beyond that time, the settings are lost.
•
If you plan to bake a second loaf
, open the lid and wait 1 hour before beginning the second
preparation.
• For the baguette program, after the kneading and dough rising stages, you have to bake the dough
within one hour following the sound signals. Beyond that time, the machine resets itself and the
baguette program is lost.
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