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NOTES TO RECIPES
1. Ingredients
As every ingredient plays a specifi c role for successful bread baking, the measurement is just as
important as the sequence in which the ingredients are added.
•
The most important ingredients such as liquids, fl our, salt, sugar and yeast (can be either dried
or fresh) affect the successful result of dough preparation and the bread. Always use the correct
amount in the correct ratio.
•
Use warm ingredients if the dough is to be prepared straight away. If you wish to set the function
of timing of the program stages, it is recommended to use cold ingredients, to prevent the yeast
from rising too early.
•
Margarine, butter and milk affect the taste and smell of the bread.
•
To make the crust lighter and thinner, it is possible to reduce the sugar amount by 20% without
affecting the successful results of baking. If you prefer a softer and lighter crust, use honey
instead of sugar.
•
If you wish to add cereal grains, allow them to soak over night. Reduce the amount of fl our
and liquids (by up to 1/5. With rye fl our the yeast is essential.
•
If you want an especially light bread, rich in nutrients to stimulate intestinal activity, add wheat
bran to the dough. Appropriate dosage is 1 tablespoon per 500 g of fl our and increase the
amount of liquids by 1 tablespoon.
2. Adjusting
dosages
If the dosages are to be increased of decreased, ensure that the ratios of the original recipes are
maintained. To achieve perfect results follow the here described basic rules for adjusting ingredient
dosages:
• Liquids/fl our: The dough should be soft (but not too soft) and easy to knead, without becoming
fi brous. Through easy kneading a ball should form. This is however not the case with heavy
doughs such as from whole grain rye or with cereal breads. Check the dough 5 minutes after
the fi rst kneading. If it is too moist, add fl our in small dosages to achieve the correct dough
consistency. If the dough is too dry, add water during kneading by tablespoon dosages.
•
Substitution of liquids: When using ingredients prescribed in a recipe containing liquids (e.g.
cottage cheese, yoghurt, etc.) the amount of liquid must be reduced to the expected total amount.
If you are using eggs, it is necessary to whip them in a measuring cup and to fi ll the cup with
another required liquid to the expected amount. If you life in a location high above the sea level
(over 750 m) dough will rise faster. In such a case the amount of yeast can be reduced by up to 1/4
to 1/2 of a teaspoon to relatively reduce its rising. The same applies to particularly soft water.
3.
Adding and measuring ingredients and amounts
•
Always add liquids fi rst, and yeast last. To slow down the rising of dough (especially when using
the timing function) the contact of the yeast with liquids should be prevented.
•
When measuring, always use the same measuring units. Weights in grams should be measured
exactly.
•
For millilitre measurements the supplied measuring cup can be used, having a scale from 50 to
300 ml.
•
Fruit, nut and cereal ingredients: If you wish to add further ingredients you can do so using
special programs after a sound signal is made. If- you add the ingredients too early, the will be
crushed during kneading.
