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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 specific
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 flour 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 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 modified depending on the
given conditions. Do not get discouraged in case of
unsuccessful baking attempts. Try to find 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.
Ecology – environment protection
Each user can protect the natural environment. It is neither
difficult nor expensive.
In order to do it: put the cardboard packing into
recycling paper container; put the polyethylene
(PE) bags into container for plastic.
When worn out, dispose the appliance to
particular disposal centre, because of the
dangerous elements of this appliance, which
can be hazardous for natural environment.
Do not dispose into the domestic waste disposal!!!
●
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 flour.
●
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 emulsifier 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 / flour: 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 five
minutes after the first kneading phase. If it is too moist,
add some flour 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 fill 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 first. 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 specified programs after you
hear a beep. If you add these ingredients too early, they
will be crushed during the kneading process.
The manufacturer/importer does not accept any liability for any
damages resulting from unintended use or improper handling.
The manufacturer/importer reserves his rights to modify the product
any time in order to adjust it to law regulations, norms, directives,
or due to construction, trade, aesthetic or other reasons, without
notifying in advance.
BM1000-001PI_v01