The Art Of Baking - tomado TBM8001W Mode D'emploi

The quality of the bread that you bake in the bread maker depends on many factors. The more often you work with our
bread maker, the quicker you get to understand these factors, which will be beneficial to the baking result. The bread maker
is relatively simple to use, but does require a correct dosing of the ingredients. We therefore recommend using kitchen scales,
preferably scales that weigh in grammes.
The machine allows you to choose between different programmes. Select the programme for the type of loaf you want,
or as indicated in the recipe.
Make sure the yeast is the last ingredient you place in the tin, on top of the flour, so it does not come into contact with the salt,
sugar and water and/or milk. Make sure your ingredients are fresh. You can establish the freshness of the yeast by dissolving
1 teaspoon of sugar in a beaker half filled with water and adding 1 teaspoon of yeast to this mixture. After a few minutes the
mixture should start to buzz and bubble, only then you will know that the yeast is fresh.
Check the dough during the kneading process.
After 5 to 10 minutes, it should look like a smooth, elastic round ball. Add 1 tablespoon of water each time when the dough
is too lumpy or add 1 tablespoon of flour when the dough is too wet.
Make sure you add the ingredients, water included, in the indicated order and that they are at room temperature.
Therefore take butter and yeast out of the refrigerator in time. Sometimes the bread can rise too fast. This can be caused
by a room temperature that is too high or ingredients that are too warm.
After baking a loaf, allow the bread maker to cool down for 15-20 minutes before baking another one.
The most important factors for baking a successful loaf are the quality, freshness and correct weight of your ingredients.
Flour/ Meal
Flour or meal is the basic ingredient of bread.
The weight of the flour or meal differs per type. That is why it is absolutely necessary to measure the correct amount
by means of scales. Advice: when buying meal, pay attention to the text on the packaging. It should state that the meal
is also suitable for making bread (do not use patent flour).
Gluten
Gluten are natural components of flour/ meal and help the bread to rise.
Yeast
Yeast is a micro-organism that grows on various vegetable foods. Yeast has the capacity to convert sugars to alcohol and
carbon dioxide, allowing it to multiply very quickly. Ideal therefore to make the dough rise and make it lighter and more
digestible. We recommend using dry yeast in the bread maker. This (grain) yeast is easier to process and has a longer
use-by date than fresh yeast, and it also yields a more constant baking result compared to fresh yeast.
Salt
Salt does not only ensure a particular taste of the bread, but also controls the activity of the yeast, making the dough firm
and compact and preventing the bread from rising too fast.
Butter/oil
Butter or oil adds a better taste to the bread and makes the bread softer. The butter or oil should be at room temperature
before adding it to the other ingredients.
Sugar
Sugar is the source of nutrition for the yeast and is a major part of the leavening process. You can use normal white sugar,
brown sugar, syrup or honey. It adds some softness to the taste of the bread, increases the nutritional value and allows you
to use the bread for a longer period of time. Caution: Do not use coarse sugar or sugar cubes, such as for sugar loafs, as this
will damage the non-stick coating of the baking tin.
Water
When the flour/ meal is mixed with the water, the gluten are formed and the air is sealed in, allowing the loaf to rise.
At a normal ambient temperature you use lukewarm water to make the bread: cold water does not activate the yeast and
warm water activates the yeast too much.
Milk
Milk ensures a brown crust, improves the taste of the bread, increases the nutritional value and provides a beautiful
creamy colour on the inside. When using fresh milk, you must of course reduce the amount of water to keep the liquid level
in balance. Caution: Do not use fresh milk when programming the baking process with time delay. The milk could become
sour.
Other ingredients
In cookery books you may find recipes that require herbs, nuts, currants, fruit or vegetables, etc. Always use fresh
ingredients. When using nuts, sunflower seeds, dried fruit or anything similar, we recommend soaking them in water
in advance, patting them dry properly and only then adding them to the dough. Do make sure these ingredients are not
too large and not too sharp, due to possible damages to the non-stick coating.

THE ART OF BAKING

THE INGREDIENTS
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