Fakir PANE DELUXE Instruction Manua - page 19
19
Questions & Answers on Baking
The bread sticks to the container after
baking
Leave the bread to cool for about 10 minutees
after baking-turn the container upside down.
If necessary move the kneading peg shaft
back and forth. Grease the kneading pegs
before baking.
How do you avoid forming of holes in
bread owing to the presence of the
kneading pegs
You can remove the kneading pegs with your
fingers coverd with flour before leaving the
dough to rise for the last time. Depending on
the program the display must stil show a total
time of approx. 1:30 hours. If you do not wish
to do so, remove the hook after baking. If
you proceed with caution, you can avoid the
forming of a large hole.
The dough spills over when it is left to rise
This happens in particular when wheat flour
is used owing its greater content of gluten.
Remedy:
a) Reduce the amount of flour and adjust the
amounts of the other ingredients. When the
bread is ready, It will still have a large volume.
b) Spread a tablespoon of heated liquefied
margarine on the flour.
The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the
bread, the flour does not have enough gluten.
This means that the wheat contains too little
protein. It happpens during especially rainy
summers) or that the flour is too moist.
Remedy:
add one tablespoon of wheat gluten for 500g
of wheat.
b) If the bread has a tunnel shape in the middle,
the possible cause can be one of the
following:
- The water temperature was too high;
- Too much water used;
- The flour was poor in gluten
- Draft caused by opening the lid while baking.
When can the lid of the bread baking
machine be opened during the baking?
Generally speaking, it is always possible
while the kneading is underway. During this
phase small quantities of flourr or liquid can
stil be added.
If the bread must have particular aspect after
baking, proceed as follows before the last
rising phase (Depending on the program the
display must stil mount to a total timeof
approcimately 1:30 hours.) open the lid with
caution and shortly and carve the bread crust
while it is forming with a sharp pre-heated
knifeiscatter cereals on it or spread a mixture
of potato flour and water on the crust to give
it a glossy finish. This is the last time that the
lid can be opened, otherwise the bread will
go down in the middle.
What must be done when using rye flour?
Rye flour does not contain any gluten and
the bread hardly rises, in order to make it
easily digestible a rye wholemeal bread with
leaven is to be made.
The dough will rise only if one part of white
flour is added four parts of rye flour without
gluten.
What is the gluten in flour?
The higher the type number - the lower the
gluten contents of the flour are and the less
the dough will rise. The highest quantity of
gluten is contained in white flour.
How can fresh bread be made easier to
digest?
‹f a mashed boiled potato is added to the
flour and kneaded in the dough the fresh
bread is easier to digest.
What doeses of rising agent should be
used?
For yeast and leaven which must be brought
in different quantities follow the producer’s
instructions on the package and adapt the
quantity to the amount of flour used.
What can be done if the bread tastes of
yeast?
a) Reduce the amount of sugar if sugar is being
used. The bread will be slightly lighter.
b) Add 1,5 tablespoon of vinegar for a small
bread loaf and 2 tablespoons for a large loef
to the water.
c) Use buttermilk or kefir instead of water. This
is possible for all the recipes and it is
recommended for the freshness of the bread.
Why doeas the bread made in an oven
taste different from the bread made with
the bread baking machine?
It depends on the different degree of humidity;
the bread is baked drier in the oven owing
to the larger baking space, while the bread
made in the machine moister.