When can the lid of the bread baking machine be opened during the baking?
Generally speaking, it is always possible while the kneading is underway. During this phase small
quantities of flour or liquid can still be added.
If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase
(see the Program Phase Timing table and the message on the display) open the lid with caution and
shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it
or spread a mix-ture of potato flour and water on the crust to give it a glossy finish. This is the last time
that the lid can be ope-ned, otherwise the bread will go down in the middle.
What do the type numbers for flour mean?
The lower the type number, the less roughage the flour contains and the lighter it will be.
What is wholemeal flour?
Wholemeal flour is made of all types of cereals including wheat. The term “wholemeal” means that the
flour was ground from whole grain and herce it has greater contents of roughage thus making the
wheat whole-meal flour darker. However, the use of wholemeal flour does notmake the bread darker
as it is widely believed.
What must be done when using rye flour?
Rye flour does net contain any gluten and the bread hardly rises. In order to make it easily digestible a
rye wholemeal bread with leaven is to be made.
The dough will rise only if one part of 550 type flour is added to every four parts of rye flour without
gluten.
What is the gluten is flour?
The higher the type number, the lower the gluten contents of the flour are and the less the dough will
rise. The highest quantity of gluten is contained in 550 type flour.
How many different flour types are there and how are they used?
a) Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from
sprue or celiac disease. See the relevant recipes in the operating instructions.
b) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool
sol and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in
all those recipes described in the operating instructions requiring flour types 405,550 or 1505.
c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all
recipes requiring flour types 405,550 or 1050 as described in the operating instructions.
d) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with
durum wheat semolina.
How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to
digest.
What doses of rising agent should be used?
