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59
QUESTIONS AND ANSWERS
Bread sticks to the container after being baked.
Leave the bread to cool after baking for about 10 minutes, then turn the form upside down. Move the
kneading hooks after baking from left to right if necessary. Grease the entire baking form including
kneading hooks for the next baking process.
How to prevent holes in the bread caused by kneading hooks?
Kneading hooks can be removed by flour-covered hands in the final phase of dough yeasting.
The dough rises over the edge of the container.
This occurs particularly if wheat flour is used, caused by a higher content of gluten.
a) Reduce the amount of flour and adapt other ingredients. The finished bread product will still have
a sufficient volume.
b) Spread a tablespoon of hot melted margarine on the dough.
The bread has not raised enough.
a) If a V-shape groove is formed in the middle of the bread, the flour does not contain enough
gluten. This indicates the flour contains an insufficient amount of proteins (which occurs mainly in
summers with high rainfall), or the flour is too moist.
Measure: add a tablespoon of wheat gluten for each 500 g of flour.
b) If the bread is narrow in the middle, this can be caused by one of the following: the temperature
of water was too high, too much water was used, or the flour was low on gluten.
When can the lid be opened during operation?
Generally, the lid of the bread maker can be opened always during the kneading phase. During this
phase, small amounts of flour or liquids can be added. If bread is intended to have certain aspects after
baking, proceed as follows:
Before the final yeasting phase, open the lid and carefully slit the crust with a pre-heated knife, scatter
cereal on to the bread or spread a mixture of potato flour and water to achieve a shiny surface. This,
however, is the last moment where the lid can be opened, otherwise the bread product will sink.
What is whole grain wheat flour?
Whole grain flour is produced from all types of cereals (grains), including wheat. The term “whole
grain” indicates the flour was milled from entire grains and therefore contains indigestible particles
and a darker colour. The use of whole grain flour, however, does not give the bread a darker colour, as
generally perceived.
What is required when using rye flour?
Rye flour does not contain gluten and the bread will barely rise. To make the bread easily digestible,
whole grain rye bread must be prepared with yeast.
How many various types of flour exist and how do I use them.
a) Corn, rice and potato flour is suitable for individuals allergic to gluten or for those suffering from
malabsorption syndrome or stomach diseases. See respective recipes in the book of recipes.
b) Flour from spelt wheat is expensive, but does not contain chemical additives, since wheat grows
on very poor land and does not require any fertilizer. Spelt flour is particularly suitable for allergic
persons. It can be used for all recipes described in the recipe book and containing type 405, 550
and 1050 flour.
c) Flour from millet is particularly suitable for individuals suffering from many allergies. It can be used
for all recipes prescribing type 405, 550 and 1050 flour, as described in the recipe book.
d) Flour from hard wheat is suitable for baguettes thanks to its consistency and can be replaced with
hard wheat semolina.
PCB 538 CZ+SK+DE+EN.indb 59 18.6.2010 15:30:14
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