When it is possible to open the lid during operation?
Generally, the lid can be opened at any time during the kneading phase. Small amounts of
our or liquids can be added during this phase. Proceed as follows if you require the bread
has to have some aspects: Open the lid before the last kneading phase and make a cut on
newly forming crust using a pre-heated knife, distribute cereals or mixture of potato our
and water in order to achieve shiny crust. However, this is the last chance for opening the
lid, otherwise the crumb will collapse.
Flour
The most important our element in baking of the bread is gluten. This is a natural agent
thanks to which dough has its shape and allows keeping carbon dioxide produced by
yeast. „Strong/solid“ our is our with high gluten content.
What is wheat whole grain our?
The whole grain our is produced from all types of cereals, including wheat. The term
„whole grain“ means the our was ground from whole grains and therefore, it has higher
proportion of non-digestible particles and darker colour. However, darker colour of the
bread is not caused by the use of the whole grain our.
What needs to be done when using rye our?
The rye our contains certain gluten level; this level is, however, lower than for other ours.
To produce easily digestible bread, the whole grain rye bread has to be produced with
higher yeast content.
How many different ours exist and how are they used?
a) Corn, rice and potato our is suitable for people allergic to gluten or for those suffering
from low-absorption syndrome or stomach diseases.
b) Flour from spelt is expensive but without any chemical substances because this wheat
grows on poor soil and requires no fertilizers. The spelt our is especially suitable for
allergic people. It can be used for all recipes described in the recipe book and replaces
our 405, 550 and 1050.
c) Millet our is particularly suitable for persons suffering from many allergies. It can be
used for all recipes described in the recipe book and replaces our 405, 550 and 1050.
Durum our is suitable for baguettes thanks to its consistency and it may be replaced by
durum semolina.
Number codes of our types
T 405 Wheat semi-coarsely ground our made from grains with sprouts and bran removed;
it is the „lightest“ and „the least“ whole grained.
T 550 Semi-coarsely ground light wheat our
T 1050 Bread wheat our
Yeast
Yeast is a live organism. It reproduces in dough and produces carbon dioxide bubbles
causing rising of dough. Dried yeast is the most suitable for baking of home-made bread.
They are available in a sack and fermentation of yeast is not linked to sugar. They have
lower sugar content and they are healthier. Store unused dried yeast at low temperature in
dry place in air-proof packaging.
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