UFESA PN5000 Mode D'emploi page 29

flour mixture is composed of 40% whole meal flour
and 60%of white flour.
● If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of flour and liquid (up to
1/5 less).
● It is necessary to use leaven with rye flour.
It contains milk and acetobacteria thanks to which the
bread is lighter and it ferments thoroughly. You can
make leaven by yourself, however it is time consuming.
Therefore, concentrated leaven powder is used in the
recipes below. The powder is sold in 15g packets (for
1 kg of flour). We recommend to follow the recipes
below (½, ¾ or 1 packet). The bread will crumble if you
add less leaven than indicated in the recipe.
● If leaven powder with a different concentration is
used (100g packet for 1 kg of flour) the quantity of flour
must be reduced by 80g for 1 kg of flour.
● You can also use liquid leaven. Follow the doses
indicated on the package. Fill the measuring beaker
with the liquid leaven and top it up with other liquid
ingredients in the right doses as specified in the recipe.
● Wheat leaven is more often sold in the dry form.
It improves the workability of the dough, its freshness
and taste. It is also milder than rye leaven.
● Use the básico or integral program when baking
leavened bread.
● You can replace leaven with baking ferment.
The only difference is in the taste. You can use the
ferment in the bread baking machine.
● You can add wheat bran to the dough if you want
the bread to be lighter and richer in roughage. Add one
tablespoon of bran for 500g of flour and increase the
amount of liquid by ½ tablespoon.
● Wheat gluten is a natural additive obtained from
wheat proteins. It makes the bread lighter, the bread
also has more volume. The bread falls more rarely and
is easier to digest. The effect can be easily appreciated
when baking whole meal and other bakery products
made of home-milled flour.
● Black malt used is some recipes is dark-roasted
barley malt. It is used to obtain a darker bread crust
and soft part (e.g. brown bread). You can also use
rye malt, but it is not as dark. Both products can be
purchased in whole food shops.
● Pure lecithin powder is a natural emulsifier which
improves the bread volume, makes the soft part softer
and lighter. The bread retains its freshness for longer.
2. Adjusting the amount of the ingredients
If the doses need to be increased or reduced, make
sure that the proportions of the original recipe are
maintained. To obtain a perfect result, follow the rules
on adjusting the amount of the ingredients below:
● Liquids / flour: the dough should be soft (but not
too soft) and easy to knead. The dough should not be
stringy. It should be possible to easily make a ball out
of the dough. This is not the case with heavy dough like
rye whole meal or cereal bread. Check the dough five
minutes after the first kneading phase. If it is too moist,
add some flour until it reaches the right consistency.
If the dough is too dry add a spoonful of water at
a time during the kneading process.
● Replacing liquids: When using ingredients
containing liquid (e.g. crud cheese, yoghurt, etc.) the
amount of liquid added should be reduced. When
adding eggs, beat them in the measuring beaker and
fill the beaker with the other required liquids to control
the amount. Dough prepared in a place located at
a high altitude (above 750 meters) will rise faster. You
can reduce the amount of yeast by ¼ to ½ teaspoon,
to proportionally reduce the rising of the dough. The
same concerns places with particularly soft water.
3. Adding and measuring the ingredients and
quantities
● Always add the liquid first. Add yeast at the end.
Do not allow the yeast to come into contact with liquid
to avoid fast rising of the yeast (especially when using
the timing function).
● Use the same measuring units while measuring the
ingredients, that is measure the ingredients with the
included measuring spoon or spoons used at home,
if the recipe requires measuring the ingredients in
tablespoons and teaspoons.
● Measure the ingredients given in grams correctly.
● For the milliliter indications you can use the supplied
measuring beaker which has a graduated scale from
30 to 300 ml.
● Adding fruits, nuts or cereals. You can add these
ingredients while using specified programs after you
hear a beep. If you add these ingredients too early, they
will be crushed during the kneading process.
4. Recipes for the bread baking machine
The above-mentioned recipes are for various bread
sizes. The total weight should not exceed 1000 grams.
If no specific instructions concerning the weight are
given, it means that both a small and a large amount
of the ingredients may be used for the given program.
In case of the super rapid program the recommended
weight of the loaf is about 750 grams.
5. Bread weight and volume
● The weight of the bread is precisely indicated in the
recipes. It is easy to see, that the weight of the pure
weight bread is lower than the weight of whole meal
bread. This is because white flour rises more quickly,
therefore it is necessary to control the bread during the
baking process.