Zelmer 43Z010, Instruction Manual

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Wheat leaven is more often sold in the dry form.
It improves the workability of the dough, its freshness
and taste. It is also milder than rye leaven.
Use the NORMAL or WHOLEWHEAT program when
baking leavened bread.
You can replace leaven with baking ferment. The only
difference is in the taste. You can use the ferment in the
bread baking machine.
You can add wheat bran to the dough if you want the
bread to be lighter and richer in roughage. Add one
tablespoon of bran for 500g of lour and increase the
amount of liquid by ½ tablespoon.
Wheat gluten is a natural additive obtained from wheat
proteins. It makes the bread lighter, the bread also has
more volume. The bread falls more rarely and is easier to
digest. The effect can be easily appreciated when baking
whole meal and other bakery products made of home-
milled lour.
Black malt used is some recipes is dark-roasted barley
malt. It is used to obtain a darker bread crust and soft
part (e.g. brown bread). You can also use rye malt, but it
is not as dark. Both products can be purchased in whole
food shops.
Pure lecithin powder is a natural emulsiier which
improves the bread volume, makes the soft part softer
and lighter. The bread retains its freshness for longer.
2. Adjusting the amount of the ingredients
If the doses need to be increased or reduced, make sure
that the proportions of the original recipe are maintained.
To obtain a perfect result, follow the rules on adjusting the
amount of the ingredients below:
Liquids / lour: the dough should be soft (but not too
soft) and easy to knead. The dough should not be
stringy. It should be possible to easily make a ball out
of the dough. This is not the case with heavy dough like
rye whole meal or cereal bread. Check the dough ive
minutes after the irst kneading phase. If it is too moist,
add some lour until it reaches the right consistency. If
the dough is too dry add a spoonful of water at a time
during the kneading process.
Replacing liquids: When using ingredients containing
liquid (e.g. crud cheese, yoghurt, etc.) the amount of
liquid added should be reduced. When adding eggs, beat
them in the measuring beaker and ill the beaker with
the other required liquids to control the amount. Dough
prepared in a place located at a high altitude (above
750 meters) will rise faster. You can reduce the amount
of yeast by ¼ to ½ teaspoon, to proportionally reduce
the rising of the dough. The same concerns places with
particularly soft water.
3. Adding and measuring the ingredients and
quantities
Always add the liquid irst. Add yeast at the end.
Do
not allow the yeast to come into contact with liquid to
avoid fast rising of the yeast (especially when using the
timing function).
Use the same measuring units while measuring the
ingredients , that is measure the ingredients with the
included measuring spoon or spoons used at home, if the
recipe requires measuring the ingredients in tablespoons
and teaspoons.
Measure the ingredients given in grams correctly.
For the milliliter indications you can use the supplied
measuring beaker which has a graduated scale from 30
to 300 ml.
Adding fruits, nuts or cereals. You can add these
ingredients while using speciied programs after you
hear a beep. If you add these ingredients too early, they
will be crushed during the kneading process.
4. Recipes for the bread baking machine
The above-mentioned recipes are for various bread sizes.
The total weight should not exceed 1000 grams. If no speciic
instructions concerning the weight are given, it means that
both a small and a large amount of the ingredients may
be used for the given program. In case of the super rapid
program the recommended weight of the loaf is about 750
grams.
5. Bread weight and volume
The weight of the bread is precisely indicated in the
recipes. It is easy to see, that the weight of the pure
weight bread is lower than the weight of whole meal
bread. This is because white lour rises more quickly,
therefore it is necessary to control the bread during the
baking process.
Despite the precise weight indications there may be slight
differences. The actual weight of the bread depends
to a large extent on the air humidity in the room at the
moment of preparation.
Breads with a large wheat content always have a large
volume and they exceed the container edge after the
last rising phase even if the ingredients are precisely
measured. The bread does not spill over. The part of the
bread outside the tin is more easily browned than the
bread inside the tin.
For the bread to be lighter, in the SUPER-RAPID
program recommended for baking sweet bread, you can
use a smaller amount of ingredients than in the SWEET
program.
6. Baking results
The result of the baking depends on the conditions
(the hardness of the water, air humidity, altitude, the
consistency of the ingredients, etc.). Therefore, the
recipe indications should serve rather as a reference
point, which can be modiied depending on the
given conditions. Do not get discouraged in case of
unsuccessful baking attempts. Try to ind the cause of
the failure and try once again with changed proportions.
If the bread is not brown enough after baking, you can
leave it in the appliance and use the browning program.
It is recommended to bake a test bread before setting
the timing function for baking overnight to make the
necessary adjustments if needed.