Volk-Siroed BM1403C Instruction Manual - (Basic Model
And if you like working with rye, you can knead a 100% rye dough, though rye does not
have the proper gluten for reverse drawing of the dough to kneaders. There is nothing
easier than put dough from the walls to the kneaders with wooden spatula. With fast
kneading function (P = 3), even the rye dough is finished in 3 minutes!
And one more advantage of fast kneading: controlled about two minute long kneading has
much less gears and bearings wear as compared to 20 minutes of kneading in conventional
bread makers.
Rise 1.
Rising is so variable that it is possible to set a quick process with industrial leaven
as well as slow rising with natural leaven and special two-phase rising.
Knead 2.
Short kneading between “Rise 1” and “Rise 2” is rarely used with the healthy
bread. Although, dough becomes more vivid, fluffy and nicer, this not means it will be of a
higher quality, because of more oxygenation causing oxidation and degradation of
important nutrients. However for occasional cakes with large pores, this method is really
attractive.
Rise
2
In the case that 5 hours of rising (Rise 1) is not enough for some leaven recipes, it
can continue another 5 hours within the Rise 2. Those, who already have deeper
knowledge of two-phase rising, will use this function.
Bake 1, 2, 3.
3-phase baking is another novelty in this field. For the first time, you are able
to adjust the temperature distribution during baking.
Sample setting for a basic bread with program No. 1 – without glass lids
(basic model
)
Remember, the basic bread is made just of flour and water. Other ingredients are just
accessories to be added appropriately! Refine according to your results.
500 g of water,
700 g of flour, 150
g of leaven,
5
g salt, 2
tbsp of oil,
spices and seed to
taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
Delayed start
Preheating
OFF
20-50 °C
0 minutes – the function is off
When off, temperature does not matter.
Knead 1
0:03 hrs
P = 3
With higher amount of added seeds, is can be repeated for
another three minutes.
P 3 is the highest motor speed = fast kneading
Rise 1
5:00 hrs
27 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 27-28 °C.
Knead 2
OFF
P = 0
0 minutes – the function is off
Motor power (speed) – off
Rise 2
OFF
27 °C
0 minutes – the function is off
When off, temperature does not matter.
Bake 1
1:45 hrs
130 °C
Healthier slow gentle baking process at a lower temperature is
set here.
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