Bedienungsanleitung Tower T11001 (Seite 22 von 32) (Englisch)

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The Basics Of Bread Making

An understanding of ingredients and their

interaction is essential to good bread making.

This short guide will help you understand some

of the processes and the materials used.

Flour:

is the essential ingredient. It should be fresh,

and stored in cool, dry conditions, preferably in

an airtight jar. Use only bread making our.

General-purpose ours do not contain enough

gluten to produce well structured bread.

Wholemeal wheat our contains the whole

grain. This results in heavier denser loaves than

bread made with white bread our, and takes

longer to rise - use the Wholemeal settings for

best results.

Flours such as oatmeal are often added to

bread ours to make speciality loaves. Many of

these ours contain no gluten so they cannot

be used entirely on their own.

Flours vary - millers all have their own special

methods, and age and storage play their part.

Although you should always follow the recipe

carefully there are occasions when you may

have to adjust the dough.

You may do this a few minutes into the

kneading cycle. Open the Bread Maker lid

and gently touch the dough. It should feel very

slightly sticky. If it is sloppy, add a little our (½

-1 tablespoon). Allow this to work in and re-

check if necessary. If the dough is too dry, add

the same amount of lukewarm water. Re-check

if necessary.

As you gain experience, you will get to know

the feel of good dough. It should be soft and

smooth with the faintest sticky feel, but should

leave no residue when turned out of the pan, as

in our recipes for doughnuts and other recipes

blended on the Dough programme.

The only time you can adjust the quality of

the dough is during the kneading cycle. Once

baking commences do not lift the lid or the

bread may spoil.

Milk:

Whole, semi-skimmed or skimmed milk can be

used in bread making but it should always be

added lukewarm. Refrigerated milk must be

heated to around 27ºC (80ºF). Never heat milk

above 37ºC (98ºF) as this can cause problems

with yeast.

Liquid Quantities:

Milk can usually be substituted for water in

most recipes, but the quantity may need to

be adjusted - usually slightly higher. If dried

milk features in the recipe, leave it out when

substituting milk for water.

Flour is absorbent, its texture will vary to

some extent with the prevailing atmospheric

conditions. The amount of liquid may have to

be adjusted if the conditions in your kitchen are

excessively dry or humid. If there is too much

water in the bread it will not rise properly, even

to the point of collapse. Insufcient liquid will

result in a poorly structured, lumpy loaf.

If you are in any way unsure, it is good policy

to monitor the dough while it is kneading, using

the notes above.

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