Fakir LINO Instruction Manual - page 25
25
Solutions for the problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that
all the ingredients have been added.
c) Use another liquid or leave it to cool at room
temperature. Add the ingredients specified
in the recipe in the right order. Make a small
ditch in the middle of the flour and put in
the crumbled yeast or the dry yeast. Avoid
letting the yeast and the liquid come into
direct contact.
d) Use only fresh and correctly stored
ingredients.
e) Reduce the total amount of the ingredients,
do not use more than the specified amount
of flour. Reduce all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients
containing water are used, the dose of the
liquid to be added must be duly reduced.
g) In case of very humid weather remove 1 2
tablespoons of water.
h) In case of warm weather do not use the
timing function. Use cold liquids.
i) Take the bread out of the tin immediately
after baking and leave it on the grid to cool
for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the
ingredient doses by 1/4.
k) Never grease the tin!
l) Add a tablespoon of wheat gluten to the
dough.
REMARKS ON THE RECIPES
1. Ingredients
Since each ingredient plays a specific role
for the successful baking of the bread, the
measuring is just as important as the order
in which the ingredients are added.
• The most important ingredients like the
liquid, flour, salt, sugar and yeast (either
dry or fresh yeast can be used) affect the
successful outcome of the preparation of
the dough and the bread. Always use the
right quantities in the right proportion.
• Use lukewarm ingredients if the dough
needs to be prepared immediately. If you
wish to set the program phase timing
function, it is advisable to use cold
ingredients to avoid that the yeast starts to
rise too early.
• Margarine, butter and milk affect the flavor
of the bread.
• Sugar can be reduced by 20% to make the
crust lighter and thinner without affecting
the successful outcome of the baking. If
you prefer a softer and lighter crust replace
the sugar with honey.
• Gluten which is produced in the flour during
the kneading provides for the structure of
the bread. The ideal flour mixture is
composed of 40% wholemeal flour and 60%
of white flour.
• If you would like to bake wholemeal bread
with a low proportion of wheat gluten it may
also be necessary to knead the bread by
hand. See also the section "Questions on
Baking".
• If you wish to add cereals grains, leave them
to soak overnight. Reduce the quantity of
flour and the liquid (up to 1/5 less).
• Leaven is indispensable with rye flour. It
contains milk and acetobacteria that make
the bread lighter and fermen thoroughly.You
can make your own leaven but it takes time.
For this reason concentrated leaven powder
is used in the recipes below. The powder
is sold in 15g packets (for 1 kg of flour).
Follow the instructions given in the recipes
(1/2, 3/4 or 1 packet). If less leaven that
requested is used the bread will crumble.
• If leaven powders with a different
concentration (100 g packet for 1 kg of flour)
are used, the quantity of flour must be
reduced by 80 kg for a 1 kg of flour.
• Liquid leaven sold in bags is also available
and it is suitable for use. Follow the doses
specified on the package. Fill the measuring
beaker with the liquid leaven and top it up
with the other liquid ingredients in the right
doses as specified in the recipe.
• Wheat leaven which often comes dry
improves the workability of the dough, the
freshness and the taste. It is milder that rye
leaven.
• Use either the NORMAL or WHOLEMEAL
program when baking leavened bread.
• Baking ferment can used to replace the
leaven. The only difference is in the taste.
It is fit to be used in the bread baking
machine.
• Wheat bran is added to the dough if you