8
ENGLISH
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Let the form cool down for 10 minutes.
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Separate the pastry from the form (6) walls and bottom using a spatula with non-stick coating.
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In order to remove the bread turn the form (6) upside down and shake it carefully.
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Remove the paddles (7) out of bread with the hook (10) and let it cool down for 10 minutes.
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Cut the bread with a sharp bread knife.
IMPORTANT RECOMMENDATIONS
Ingredients
Flour
The characteristics of flour are determined not only by the sort but also by the conditions of grain cultivation,
processing method and storage. Try to bake bread using flour of different manufacturers and grades and find
the one corresponding to your needs. The basic types of bread flour are wheat and rye flour. Wheat flour is more
commonly used due to its nice palatability properties and high nutrition value of pastry made of wheat flour.
Bread flour
Bread (refined) flour made of inner part of grain only, contains the maximal gluten quantity that provides the crumb
elasticity and prevents bread dropping. Pastry made of bread flour is more puffy.
Whole-wheat flour (wholemeal)
Whole-wheat (wholemeal) flour is obtained by grinding whole wheat grains together with the membrane. This sort
of flour is distinguished for its enhanced nutrition value. Whole-wheat bread is usually smaller in size. In order to
improve the consumer properties of bread whole-wheat flour is often mixed with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and additional flavor properties mix wheat or rye flour with corn or oatmeal one.
Sugar
Sugar enriches the pastry in additional flavors and gives bread golden color. Sugar is a nutritional medium for yeast
growth. Add to pastry not only refined but brown sugar and sugar powder as well.
Yeast
Yeast growth is accompanied by emission of carbon dioxide, that contributes to the formation of porous crumb.
Flour and sugar are a nutritional medium for yeast growth. Add fresh compressed yeast or fast-acting yeast powder.
Dissolve fresh compressed yeast in warm liquid (water, milk, etc.), and add fast-acting yeast to the flour (it does
not require preliminary activation, i.e. adding of water). Follow the recommendations on the packing or observe the
following proportions:
1 tea spoon of fast-acting yeast powder is equal to 1,5 of tea spoon of fresh compressed yeast.
Store yeast in a refrigerator. Yeast is destructed at high temperatures, and the dough rises poorly.
Salt
Salt gives bread additional flavor and color, but slows down the yeast growth. Do not use excessive quantities of salt.
Always use fine salt (coarse one can damage the form’s non-stick coating).
Eggs
Eggs improve the structure and volume of the pastry, give additional flavor. Eggs should be whipped carefully before
adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer and increase its storage life. Before adding butter cut it into small
cubes or let it melt a little before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the time necessary for dough rising. Use leaven or soda when baking in
«EXTRA FAST MODE». It is necessary to mix soda with citric acid and a little flour beforehand (5 g of baking soda, 3
g of citric acid and 12 g of flour). This amount of the powder (20 g) is rated for 500 g of flour. Do not use vinegar for
soda slaking, it will make the crumb less homogeneous and damper. Baking powder (leaven) is just to be poured
into the form following recipe instructions.
Water
Water temperature plays the crucial role in bread making process. Optimal water temperature is 20-25°С, and for
EXTRA FAST MODES – 45-50°С. You may as well use milk instead of water or enrich bread flavor by using some
natural juice.
Dairy foods
Diary foods improve the nutrition value and flavor of the bread. The crumb becomes more beautiful and savoury. Use
fresh diary foods or powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for jam making.
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