F
TR
I
E
D
GB
PRACTICAL ADVICE
1. P
REPARING THE RECIPES
• All ingredients used must be at room
temperature (unless otherwise indicated)
and must be weighed exactly.
Measure liquids with the graduated
beaker supplied. Measure liquids with
the graduated beaker supplied. Use the
double doser supplied to measure
teaspoons on one side and tablespoons
on the other.
All spoon measures are level
and not heaped. Incorrect measurements
give bad results.
• Follow the preparation order.
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
• It is important to measure the quantity of
flour precisely. That is why you should weigh
out flour using a kitchen scale. Use packets
of flaked dried yeast (sold in the Uk as Easy
Bake or Fast Action Yeast). Unless otherwise
indicated in the recipe, do not use baking
powder. Once a packet of yeast has been
opened, it should be sealed, stored in a
cool place and used within 48 hours.
• To avoid spoiling the proving of the dough,
we advise that all ingredients should be
put in the bread pan at the start and that
you should avoid opening the lid during
use (unless otherwise indicated). Carefully
follow the order of ingredients and
quantities indicated in the recipes. First the
liquids, then the solids.
Yeast should not
come into contact with liquids, sugar or
salt.
•
Bread preparation is very sensitive to
temperature and humidity conditions.
In
case of high heat, use liquids that are
cooler than usual. Likewise, if it is cold, it
may be necessary to warm up the water
or milk (never exceeding 35°C). Any liquid
used should be tepid, about 20 to 25°C
(except for Super Fast Bread which should
be 35 to 40°C max.).
•
It can also sometimes be useful to
check the state of the dough during the
second kneading:
it should form an even
ball which comes away easily from the
walls of the pan.
> if not all of the flour has been blended
into the dough, add a little more water,
> if the dough is too wet and sticks to the
sides, you may need to add a little flour.
Such corrections should be undertaken
very gradually (no more than 1 tablespoon
at a time) and wait to see if there is an
improvement before continuing.
• A common error is to think that adding
more yeast will make the bread rise
more.
Too much yeast makes the structure
of the bread more fragile and it will rise a
lot and then fall while baking. You can
determine the state of the dough just
before baking by touching it lightly with
your fingertips: the dough should be
slightly resistant and the fingerprint should
disappear little by little.
2. U
SING YOUR BREAD MACHINE
• If there is a power cut:
if, during the
cycle, the programme is interrupted by a
power cut or mishandling, the machine
has a 7-min protection time during which
the settings are saved. The cycle starts
again where it stopped. Beyond that time,
the settings are lost.
• If you plan to run a second programme
bake a second loaf,
open the lid and
wait 1 hour before beginning the second
preparation.
• For the baguette programme, after the
kneading and dough rising stages, you
have to use the dough within one hour
following the sound signals. Beyond that
time, the machine resets itself and the
baguette programme is lost.
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