Baking
21
– Dissolve the yeast in lukewarm liquid.
Then add to the flour and other
ingredients and knead until you get a
smooth dough. If dry yeast is used,
add 2 extra tablespoons of liquid.
– Yeast dough can be left to prove in
the oven by selecting Conventional
heat and setting the temperature to
35 °C or by using the appropriate
Automatic programme for proving
dough.
– Cover the dough and leave it in the
oven until doubled in size. Then
knead it briefly, and roll it out or
knead in other ingredients such as
raisins, citrus peel or almonds.
– Freshly baked items made with yeast
dough freeze well and can be stored
for up to one month in the freezer.
Frozen yeast baked items should be
baked using the Moisture plus
programme with an automatic burst
of steam.
Yeast dough Automatic programme
This Automatic programme with the
addition of moisture can be used to
prove dough.
Function: Automatic programmes
Programme: Cakes \ Yeast dough \
– Prove for 15 minutes
– Prove for 30 minutes
– Prove for 45 minutes
Shelf level and amount of water: see
display
Quark dough
– Quark dough is a very elastic, soft
dough and is a good alternative to
yeast dough.
– Because it is made using baking
powder there is no need to prove the
dough before using it.
Shortcrust pastry
– Shortcrust pastry is a firm dough,
made mainly from flour and fat in a
ratio of 2:1 together with a little
water.
– The dough should be rapidly
kneaded. It you take too long it will
get too warm, making it difficult to
work with.
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