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Pratical advice
Preparing the recipes
• All ingredients used must be at room temperature (unless otherwise indicated) and must be
weighed exactly.
Measure liquids with the graduated beaker supplied. Measure liquids with the graduated
beaker supplied. Use the double doser supplied to measure teaspoons on one side and
tablespoons on the other. All spoon measures are level and not heaped. Incorrect
measurements give bad results.
• Follow the preparation order.
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
• It is important to measure the quantity of flour precisely. That is why you should weigh out flour
using a kitchen scale. Use packets of flaked dried yeast (sold in the Uk as Easy Bake or Fast Action
Yeast). Unless otherwise indicated in the recipe, do not use baking powder.
Once a packet of yeast has been opened, it should be sealed, stored in a cool place and used
within 48 hours.
• To avoid spoiling the proving of the dough, we advise that all ingredients should be put in the
bread pan at the start and that you should avoid opening the lid during use (unless otherwise
indicated). Carefully follow the order of ingredients and quantities indicated in the recipes.
First the liquids, then the solids. Yeast should not come into contact with liquids, sugar or
salt.
• Bread preparation is very sensitive to temperature and humidity conditions. In case of
high heat, use liquids that are cooler than usual. Likewise, if it is cold, it may be necessary to warm
up the water or milk (never exceeding 35°C).
• It can also sometimes be useful to check the state of the dough during the second
kneading: it should form an even ball which comes away easily from the walls of the pan.
> if not all of the flour has been blended into the dough, add a little more water,
> if the dough is too wet and sticks to the sides, you may need to add a little flour.
Such corrections should be undertaken very gradually (no more than 1 tablespoon at a time) and
wait to see if there is an improvement before continuing.
• A common error is to think that adding more yeast will make the bread rise more. Too
much yeast makes the structure of the bread more fragile and it will rise a lot and then fall while
baking. You can determine the state of the dough just before baking by touching it lightly with
your fingertips: the dough should be slightly resistant and the fingerprint should disappear little
by little.
• When shaping the dough, do not work it for too long because you may not get the expected
result after cooking.
• If there is a power cut: if, during the cycle, the programme is interrupted by a power cut or
mishandling, the machine has a 7-min protection time during which the settings are saved. The
cycle starts again where it stopped. Beyond that time, the settings are lost.
• If you do make two loaves in succession with the traditional Loaf programme, wait 1 hour
before starting the second loaf. Otherwise the error code E01 is displayed.
Using your bread machine
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