Gallet Baguette MAP 201, Инструкция по эксплуатации

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BUTTER (or fat)
Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil.
SUGAR
Sugar adds to the flavour of the bread and goes some way to making the crust go brown. Note:
Most sachet yeasts do not rely on sugar to become active.
WATER
Use soft water if you can. There is often much debate on what temperature the water should
be. The answer is simple. If you put your hand in the water and it feels cool then it’s fine. There
is no need to warm the water first. If you’re worried the water may be too cold from the tap just
leave it to sit for an hour in the kitchen before you use it. Making the water warm could kill the
yeast prematurely.
OTHER INGREDIENTS
Other ingredients could mean anything from dried fruit, cheese, eggs, nuts or yoghurt to other
cereals like rye flour, corn meal or any number of herbs and spices. It’s up to you. There are a
couple of things to consider for best results. Always be aware of the moisture content and adjust
accordingly Things like cheese, milk and fresh fruit contain quite a lot of water, which will deter -
mine the look of the finished loaf. At first you can stick to dry substitutes like Parmesan cheese,
dried milk or dried fruit. As you become more proficient with the machine you will instinctively
know whether the dough looks too wet or too dry and can add flour or water during the process.
Remember to consider the salt content of the ingredients you add. Salt can slow down the
yeast. Finally, as a rule of thumb, if the added ingredients are wet like yoghurt or powdered like
dried herbs they can go into the mixture at the start of the process. For things like nuts or dried
fruit there is a time during the process where the machine will beep to let you know it’s time to
add these to the dough mixture. Refer to the TIMER FORM table so you know when to expect
the beep.
ENVIRONMENT
Last but not least of the ingredients is the environment in which the bread is made. The bread
maker will work well in a wide range of temperatures but there could be a difference of 15%
in loaf size between a very warm room and a very cold room. Do not site your bread maker
in a draughty part of the house. The machine will offer some protection to the dough against
draughts but it does have limits. If the humidity in the room is high this too could affect the loaf.
As a general rule, if the room is comfortable for you it will be comfortable for your bread maker.
STORING YOUR BREAD
Homemade bread contains no artificial preservatives. However, if you store the bread in a clean,
air-tight container in the refrigerator it should keep for 5-7 days. The bread is also good to freeze
but allow finished loaves to go cold before placing into a polythene bag and storing in the free -
zer.
Instruction for use
Preparation process
Remove all the cover materials; remove the bread maker and all accessories. Remove all the
adhesive films, labels, stickers or paper from the surfaces of the bread maker. Wash all the
parts that will be connected with food in hot water with detergent, rinse thoroughly by clean
water and dry eventually let it dry itself on a drainage board. Reassemble the dried parts, put
them back inside the bread maker and close the lid. Choose the 8 BAKE programme and turn
the empty bread maker on for 20 minutes then let it cool down. Small short unobjectionable
smoke may occur.