Fakir PANE DELUXE Instruction Manua - page 22
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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) Contact 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 wheather gluten to the
dough.
Remarks on the Recipes
1. Ingredients
Since each ingredients plays a specific role
for the succesful 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 dr yor 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 imediately. 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 dispensible with rye flour. It contains
milk anda acetobacteria that make the bread
lighter and ferment 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
(100g packet for 1 kg of flour) are used, the
quantity of flour must be reduced by 80g for
a 1kg 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 freshnesss
and the taste. It is milder that rye leaven.
- Use either the NORMAL or WHOLEWHEAT
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 ›f yo want
particularly light bread rich in roughage. Use
on tablespoon for 500g of flour and increase
the quantity of liquid by 1/2 tablespoon.
- Wheat gluten is a natural additive obtained
from wheat proteins. It makes the bread lighter
and more voluminous. The bread falls in more
rarely and it is more easily digestible. The
effect can be easily appreciated when baking
wholemeal and other bakery products made
of home-milled flour.