2. Adjustment of doses
If you want to increase or decrease the doses, please ensure proportional adjustment of
original recipes. To achieve perfect result, follow the following basic rules for adjustments
of the ingredient doses:
- Liquids/flour
Dough should be soft (not too much) and easy to knead without being brous. Knead
lightly to create a sphere. However, this is not the case of heavy dough such as from whole
grain rye or cereal bread. Check the dough after ve minutes after the rst kneading. If too
moist, add our in small doses to reach proper dough consistency. If too dry, add water by
tablespoons during kneading.
- Replacement of liquids
When using ingredients with liquid content as prescribed in recipe (e.g. cottage cheese,
yoghurt etc.), reduce liquid content to forecasted total quantity. When using eggs, whip
them in the measurement cup and top up the cup with liquid to required liquid level.
• If you live at higher altitude (over 750 metres above sea level), the dough will
rise quicker. In this case, you can reduce yeast amount by 1/4 to 1/2 of teaspoon for
proportional reduction of rising. The same applies to soft water.
- Bread baking supporting products
For baking, you can add supporting products to the mixture (e.g. chlebostar, chlebovit,
topmix, essirol, vital, falco, emulger etc.).
3. Adding and measuring of ingredients and quantities
- Pour liquid first but the yeast as the last ingredient. To avoid premature activation of
yeast (particularly when using delayed start function), yeast must not contact the liquid.
- Use identical measurement units for measurement. Weights in grams must be
measured precisely.
- For specifications in millilitres, you can use the measurement cup with the scale steps
from 50 to 200 ml.
- Fruit, nut or cereal ingredients: If you want to add some other ingredients, you can do it
using special programs after the beep sound. If you add the ingredients too early, they
will be crushed during kneading.
4. Weights and volumes of bread
- The recipes below include approximate data related to weights of bread. You will see
that weight of pure white bread is lower than of the whole grain bread. This is due to the
fact the white flour rises more intensively.
- Despite approximate weight data there may be minor differences. The real bread weight
depends much on moisture level of the room during preparation.
- 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 2-SPRINT program is proposed for sweet breads, you can use ingredients of
lower volume also for the 6-DORT (CAKE), program to bake a lighter bread.
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