9
time of stirring and of leavening needed and even invent your own recipes.
• Press MENU and select program 14. Default time: 10 minutes.
• Adjustable time: 5 minutes to 1 hour 30 minutes.
Yoghurt:
• This program setting allows you to make yoghurt or rinse dough.
• Press MENU and select program 15. Default time: 8 hours
• Adjustable time: 5 hours to 13 hours
•
Ferment:
• Press MENU and select program 19. Default time: 30 minutes
• Adjustable time: 10 minutes to 2 hours.
Bread Mixes:
Follow the information for bread mixes on the bread mix packet. Use Programme 1, the basic
soft setting when using bread mixes, based on a 1.5lb loaf. Many Bread mixes will allow use of
Programme 6 (Quick Bake). Check the instructions on the packet.
There are 2 types of bread mixes currently available.
1. Just Add Water.
These mixes are complete and they have all the necessary ingredients provided, even yeast. You only
add water, occasionally butter/nuts/fruit.
IMPORTANT:
Follow the packet instructions carefully, as some mixes contain more than the normal amount of
yeast, which could over rise in the barrel. Use 3 cups of mix maximum.
These mixes are more prone to over-rising and collapsing when the weather is hot and humid. Since
these mixes are complete, we cannot advise how to adjust, as with our own recipes.
Bake in the coolest part of the day, use water between 21-28°C
2. Just Add Flour And Water.
These mixes have the necessary ingredients in separate sachets.
Remember strong white bread flour is required. A packet of this mix will usually produce a 1.5lb loaf.
Check the instructions carefully.
Troubleshooting
Symptom Likely Cause Remedy
Bread rises too much. Too much yeast or flour.
Not enough salt.
Check ingredients carefully.
Ingredients old, out of date
Reduce water content.
Bread does not rise
enough.
Too little yeast or wrong yeast.
Damp or out of date yeast.
Yeast in contact with salt. Water
too warm.
Wrong type of flour.
Damp, out of date flour.
Check yeast condition carefully. Only
use sachet yeast.
Keep ingredients separated.
Use fresh water at room temp.
Use fresh bread flour.
Keep flour dry and in a dark, cool
place.
Bread has collapsed. Ingredients too warm. Use water at room temp.
And fresh correctly stored
ingredients.
Bread rose well but
flattened during
baking.
Too much water Ingredients not
fresh.
Poor quality flour.
Reduce water slightly.
Do not exceed “use by” dates.
Use fresh proper bread flour.
Bread deformed after
baking.
Gluten content of flour too low.
Too much water
Use fresh proper bread flour. Reduce
amount of water slightly.
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