10
Decide when you want your bread to be ready, for example at 6 a.m. Check what time it is
when you start the program, for example 9. Calculate the time between these two times,
in this case 9 hours. By manipulating the increase/decrease buttons (B), the timer will move
forward or backward 10 minutes each time you press. It is not possible to reduce the time
required by a program.
CONSISTENCY OF THE DOUGH
Check the product during the first 5 minutes of kneading, through the dedicated porthole
(H). A smooth loaf should be formed. If not, maybe it is necessary to review the ingredients.
If it is necessary to open the lid (G), do it during the kneading or the resting time. In all other
moments you may compromise the successful outcome of the bread.
If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of flour at
a time. If it is too dry, pour a teaspoon of hot water at a time. It is possible to gently remove the
ingredients remained stuck to the sides of the machine using a wooden or plastic spatula.
Warning
Do not leave the door open longer than necessary. Wait until the flour/water is completely
absorbed in the dough before adding more. Close the lid (G) before the end of the last kneading,
otherwise the bread will not rise properly.
STORING THE BREAD
The bread you find on the market usually contains additives (chlorine, limestone, mineral tar
dye, sorbitol, soybean, etc.). Your bread does not contain any of them, so it will not last long
as the bread sold on the market and will look different. Also, it will not have the flavour of the
bread on the market, it will have the taste that bread should always have.
It is preferable to eat it just made, but it can be store for two days at room temperature, in a
polyethylene bag from which you have removed all the air.
To freeze homemade bread, let it cool, put it in a polyethylene bag and remove all the air, then
seal and freeze.
HOW TO ADD THE INGREDIENTS
- Follow the order indicated in the recipe.
- Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them during
the second kneading when the appliance beeps 10 times.
- First introduce the liquid ingredients. Usually it is water but can include milk and/or eggs.
Water must be warm (37°C / 100°F), but not hot. The too hot or too cold water prevents
the leavening.
- Do not use milk with the timer. It could curdle before beginning the bread preparation
process.
- Add sugar and salt as indicated in the recipe.Add the “liquid” ingredients (honey, syrup,
molasses, etc).
- Add the “dry” ingredients (flour, milk powder, herbs and spices).
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