7
PRATICAL ADVICE
1. 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
• 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). For best results, we recommend that
you stick to an overall temperature of 60° C (water temperature + flour temperature +
surrounding air temperature). For example: if the surrounding air temperature in your
home is 19°C, make sure that the flour temperature is 19°C and the water temperature is
22°C (19 + 19 + 22 = 60°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.
2. Using your bread machine
• 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 (except
for programmes 1 and 12).
*• When you use the Baguette program after the dough had been kneaded and has risen, you
must use the dough within an hour after you hear the sound signals. After one hour, the
machine restarts and the Baguette program is lost.
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
