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Mixture Ratio of Water and Flour:
Different flours have different water absorption efficiency. Please adjust the amount of water used in
accordance with the flour used.
1. If too much water is added, the dough will become too soft and sticky. This may lead to bread that
has a rough surface and a texture with no elasticity. Good bread should be half-rounded in shape.
If you find that your dough is damp and sticky after 10 minutes of kneading, please continue to add
one or two big spoons of flour gradually, until the dough is soft, elastic and smooth.
2. If there is not enough water in your dough, you will end up with dry flour accumulating at the
bottom of the barrel. This may lead to bread that is rough and inelastic. To rectify a dry dough,
gradually add 1 or 2 big spoons of water and knead until dough is elastic, smooth and soft.
Other Recipes
Sugar and eggs often lead to a deeper and richer coloured bread. Please add these ingredients in
the amount recommended in your recipe. Too much sugar or egg in a recipe may lead to burnt or
over-browned bread.