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Хлебопечка
OW310E32
Инструкция по эксплуатации Страница: 114

Moulinex OW310E32 [114/128] Practical advice

114

PRACTICAL ADVICE

Preparation

1 Please read these instructions carefully: the

method for making bread with this appliance

is not the same as for hand-made bread.

2 All ingredients used must be at room temper-

ature (unless otherwise indicated) and must

be weighed exactly. Measure liquids with

the graduated beaker supplied. Use the

double doser supplied to measure tea-

spoons on one side and tablespoons on the

other. All spoon measures are level and not

heaped. Incorrect measurements give bad re-

sults.

3 For successful bread making using the correct

ingredients is critical. Use ingredients before

their use-by date and keep them in a cool,

dry place.

4 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.

5 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 (un-

less 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.

General order to be followed:

> Liquids (butter, oil, eggs, water, milk)

> Salt

> Sugar

> Flour, first half

> Powdered milk

> Specific solid ingredients

> Flour, second half

> Yeast

Using

• Bread preparation is very sensitive to tem-

perature and humidity conditions. In case

of high heat, use liquids that are cooler than

usual. Likewise, if it is cold, it may be neces-

sary to warm up the water or milk (never ex-

ceeding 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 improve-

ment 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.

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