eta GUSTITO - Page 58

58
GB
• All breads of the highest weight level with substantial portion of wheat are larger and
they exceed the baking pan after the last rising. However, the bread will not spill. That
part exceeding the pan will brown easily when compared to the bread inside the pan.
• Where the 5-SLADKÝ(SWEET) program is proposed for sweet breads, you can use
ingredients of lower volume also for the 10-DORT(CAKE) program to bake a lighter
bread.
5.Bakingresults
• The baking result depends on local conditions (soft water, high air relative humidity,
high altitude, consistency of ingredients etc.). Therefore, data in the recipes consist of
reference points that may be suitably modified. If one or other recipe fails, don’t let it
discourage you. Try to find reason and try it again with modified proportions.
• If the bread is too light after baking, you can brown it in 12-PEČENÍ(BAKING) program.
• We recommend baking test bread before real over night bread baking setting to make
potential changes, if necessary.
• We can not be liable for perfect results of bread baked according to our recipes because
we can not control quality of the ingredients used as well as other factors such as local
temperature, air moisture etc.
STAGEOF
PEPARATION
PROGRAM
1.
CLASSIC
2.
TOAST
3.WHOLE-
GRAIN
4.
QUICK
5.
SWEET
6.GLUTEN-
FREE
2.0
LB
1.5
LB
2.0
LB
1.5
LB
2.0
LB
1.5
LB
2.0
LB
2.0
LB
1.5
LB
2.0
LB
1.5
LB
3:00
hour
2:55
hour
3:50
hour
3:40
hour
3:40
hour
3:32
hour
2:10
hour
2:55
hour
2:50
hour
2:55
hour
2:50
hour
H1
kneading
10 9 18 16 10 9 10 10 10 10 10
K1 rising 20 20 40 40 25 25 10 5 5 10 5
H2
kneading
15 A 14 A 22 A 19 A 20 A 18 A 10 A 20 A 20 A 10 A 10 A
K2 rising 25 25 30 30 35 35 - 30 30 30 30
K3 rising 45 45 50 50 65 65 30 45 45 45 45
BAKING 65 60 70 65 65 60 70 65 60 70 70
HEATING 60 60 60 60 60 60 60 60 60 60 60