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CONSISTENCY OF THE DOUGH
Check the product during the first 5 minutes of kneading, through the dedicated porthole (H). A smooth loaf should
be formed. If not, maybe it is necessary to review the ingredients. If it is necessary to open the lid (G), do it during
the kneading or the resting time. In all other moments you may compromise the successful outcome of the bread.
If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of flour at a time. If it is too dry,
pour a teaspoon of hot water at a time. It is possible to gently remove the ingredients remained stuck to the sides of
the machine using a wooden or plastic spatula.
Warning
Do not leave the door open longer than necessary. Wait until the flour/water is completely absorbed in the
dough before adding more. Close the lid (G) before the end of the last kneading, otherwise the bread will
not rise properly.
STORING THE BREAD
The bread you find on the market usually contains additives (chlorine, limestone, mineral tar dye, sorbitol, soybean,
etc.). Your bread does not contain any of them, so it will not last long as the bread sold on the market and will look
different. Also, it will not have the flavour of the bread on the market, it will have the taste that bread should always
have.
It is preferable to eat it just made, but it can be store for two days at room temperature, in a polyethylene bag from
which you have removed all the air.
To freeze homemade bread, let it cool, put it in a polyethylene bag and remove all the air, then seal and freeze.
HOW TO ADD THE INGREDIENTS
- Follow the order indicated in the recipe.
- Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them during the second kneading
when the appliance beeps 10 times.
- First introduce the liquid ingredients. Usually it is water but can include milk and/or eggs. Water must be
warm (37°C / 100°F), but not hot. The too hot or too cold water prevents the leavening.
- Do not use milk with the timer. It could curdle before beginning the bread preparation process.
- Add sugar and salt as indicated in the recipe.Add the "liquid" ingredients (honey, syrup, molasses, etc).
- Add the "dry" ingredients (flour, milk powder, herbs and spices).
- If you use the timer, it will not be possible to add fruit or nuts during the second kneading, so add them now.
- At last add dry yeast (or baking powder/sodium bicarbonate). Place it over the other ingredients - do not put
it in the water, otherwise it will begin to act too soon.
- If you use the timer, it is essential to keep the yeast (baking powder/baking soda) separate from the water/
liquid, otherwise the yeast will come into action, it will rise and collapse before the bread making process
begins. The result will be a hard, dense, rough and edible product as a brick of a home. We advise to make
a hole in the centre of the dome of the flour and put the yeast.
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