The kneading paddles are also made of stainless steel. The paddles
are mechanically extremely durable and unhealthy aluminium and Teflon
do not abrade. Supplied in matt (sand blasted - without any chemical
treatment).
Simply fine-tune the baking temperature by sticking a needle sensor in the
coldest part of the bread which is about one centimetre below the top edge
of the bread (when using “saving steam” glass lids, the coldest part is
exactly in the middle) and wait until the temperature reaches about 95 °C.
You can use e.g. the practical multifunctional multi-thermometer
SAVING GLASS LIDS
Put these glass lids onto the pan after the last kneading.
Usually, this is after the first three minutes of kneading.
They help to keep the heat in the form of steam in the
baking pan. The bread surface is softer and the baking
time is reduced by up to an incredible one third!
When you measure the temperature of the bread, just slide the lids
aside to create a narrow gap in the middle to insert the needle. By
setting the size of the gap, you can also let the steam escape to dry
the bread crust (we do not recommend to use the "dry" method of
preparation too often).
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