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QUESTIONS AND ANSWER CONCERNING THE USE OF THE BREADMAKER
The bread sticks in the pan after baking
Allow the bread to cool off for approx. 10 minutes. Stand
the pan on its head - if appropriate, lightly waggle the bla-
de (kneader connection) at the underside of the bread pan.
Before placing the kneading blade, fill the hole in it with
heat-resisting margarine (full-fat), this avoids, that dough
may penetrate between kneading blade and shaft and may
bake there. Before baking is commenced, rub a little oil on
the kneaders.
If you intend to make jam in the breadmaker we recom-
mend to buy a second bread pan exclusively for making
jam, as bread may stick in the pan of jam has been prepa-
red in the same one before.
How can the holes in the bread from the kneader be avoided?
Before the last raising phase, you can remove the kneader
with floured fingers (see the timing of the program process
on the display.
Should you not wish to do that, after baking use the hooked
skewer. If care is taken, larger holes are avoidable.
The dough flows over the bread pan
This may happen, when wheat flour is used, as wheat con-
tains more gluten and thus rises more. In this case
reduce the flour amount and adapt the other ingredients.
The bread will nevertheless have the desired volume.
add 1 tablespoon of liquid butter or margarine.
The bread rises, but sinks in the baking phase
If a “V”-formed channel appears in the bread flour gluten
is missing, that means that the flour contains too little pro-
tein (occurs in rainy summers) or the flour is damp.
Help:
Add to the flour 1 tablespoon of wheat gluten for
every 500 g of flour.
Use a shorter programm, e.g. SCHNELL or ULTRA-
SCHNELL.
If the bread sinks like a funnel in the middle then it could
be that:
the water temperature was too high,
too much water was used.
flour gluten is missing.
When can the Breadmaker lid be opened during the baking
process?
Basically it is always possible when the kneading is taking
place. In this time, one can add small amounts of flour or
liquid when applicable.
If the bread has to have a particular appearance after ba-
king, take the following steps: before the last raising, ca-
refully and shortly open the lid (see the program process
table), make a cut in the crust with a sharp pre-warmed
knife, strew corns on the surface or spread a potato-flour
and water mixture on the crust so that it shines after bak-
ing. This is the last phase in which the BREADMAKER lid
can be opened, otherwise the bread will sink.
What is wholemeal flour?
Wholemeal flour can be made from all sorts of grain, even
wheat. The designation whole meal means that the flour
is ground from the whole grain and thus has more rougha-
ge. Therefore wheat wholemeal flour is darker. Wholemeal
bread is not necessarily darker as is often assumed.
What has to taken into account when using rye flour?
Rye flour does not contain any binding substances, thus
bread made from it does not rise very much. To make it edi-
ble, a RYE WHOLEMEAL BREAD must be made with lea-
ven dough.
The dough will only rise when using rye flour that contains
no gluten, if at least ¼ of the amount is replaced by wheat
flour type 550.
What means binding substances in the flour?
The higher the type figure in the above schedule, the low-
er the contained binding substances. This means in gene-
ral that flours with high type figures do not rise as much as
flour with low type figures. The flour with the highest porti-
on of binding substances is wheat flour of type 550.
Which are the different kind of flour and how are they used?
Corn, rice, potato flour
is ideal for persons suffering from a gluten allergy or
from sprue or coeliakia. In the following you will find
recipes as well as contact addresses of manufacturers
for special allergy products.
Spelt flour
is quite expensive, but completely free of chemical
deposits, as spelt only grows on very poor ground and
does not tolerate any fertilizers. Sprout flour is ideal
for persons suffering from allergies. All recipies for
flour types 405 – 550 – 1050 can also be prepared
with spelt flour.
Hard wheat flour (durum/semolina)
is ideal for French baguette due to its consistency,
but can be replaced by hard wheat semolina.
How can fresh bread be made more edible?
If a boiled mashed potato is added to the dough, the fresh
bread is more edible.
In what proportion can one use rising substances?
It can be bought in various quantities, so the manufacturer’s
instructions on the packing have to be followed and the
quantity set in relation to the amount of flour used, with
both yeast and leaven dough. The rising capacity of yeast
is depending on the freshness of the yeast as well as of
the water quality. If the water is very soft, the yeast will
rise much more, so it may become necessary to reduce the
yeast by up to 25 % if you live in regions with soft water.
The bread tastes of yeast
If sugar is used, leave it out, but the bread will not be so
brown.
Add to the water a quantity of spirits vinegar, for a small
loaf = 1 tablespoon - for a large loaf 1.5 tablespoons.
Replace the water with buttermilk or kefir, which is possi-
ble with all recipes and is recommended due to the fresh-
ness of the bread.
