Questions and Answers
Questions and Answers continued
About Ingredients:
Q:Can other bread recipes be made in this machine?
A:The recipes in this book are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use only recipes with similar quantities of ingredients.
Q: Can fresh milk be used instead of dry milk?
A:Yes – but not when using the ‘PRESET TIMER’. Bread made with fresh milk will have a heavier texture than bread made with milk powder.
If using fresh milk substitute the water with fresh milk and omit the milk powder. Scald the milk and cool before adding to the other dough ingredients.
Q:Can butter or margarine be used in place of oil?
A:Yes, but the bread crumb may appear a more creamy, yellow colour.
Q:Can other sweetening agents be used in place of sugar?
A:Yes – honey, golden syrup or brown sugar can be used. Do not use powdered or liquid artificial sweeteners. However granulated ‘SPLENDA’ was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount.
Q: Can salt be omitted?
A:Salt plays a very important part in bread making. Omitting it will decrease water retention in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing flavour.
Q:Why do the ingredients need to be placed into the pan in the specified order?
A:To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the ‘PRESET TIMER’.
About Baking Bread:
Q:The bread setting has been accidentally cancelled/reset or a power failure has occurred during the bread making process. What can I do?
A:If the power is accidentally turned off for 30 minutes or less during the operation, the Baker’s Oven has a 30 minute memory function, that will automatically resume bread making, where it was interrupted, when power is restored.
A:If the operation cannot be resumed or the setting is cancelled:
A:During the kneading stage – Reselect the bread setting again and allow dough to
A:During the rising stage – Turn the bread machine off. Leave the dough in the pan and in the baking chamber with the lid closed. Allow the dough to rise until almost near the top of the pan. Turn the bread machine on. Select the ‘BAKE ONLY’ setting, set time for between 5 minutes and 2 hours. Press the ‘Start’ button.
A:During the baking cycle – Select the ‘BAKE ONLY’ setting. Select required baking time (Between 5 minutes and 2 hours). Press the ‘Start’ button.
Q:What happens if the bread isn’t removed when the bake cycle is complete?
A:The bread machine will automatically go into a keep warm cycle, (in the ‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’, ‘GLUTEN FREE’, ‘FRENCH’ and ‘SWEET’ settings) holding the temperature of the bread for up to 60 minutes. However, as the loaf cools it gives off steam which can’t escape from the bread pan. The bread crust may become soft and the loaf may slightly lose its shape.
Q: Why did the bread not rise?
A:There may be several reasons. Check the protein level of the flour and
Q: Why do large holes appear inside the bread?
A:Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state. This could be caused by too much water and/or yeast or insufficient flour. Check the recipe ingredients and method of weighing/measuring.
Q: Why does the top of the bread collapse?
A:Usually this is because the ingredients are not in balance or a low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, or insufficient flour, may cause the bread to be pale on top and collapse with baking.
Q: Why does bread colour differ?
A:This is probably because the ingredients used in each recipe may vary. A different crust colour may also have been selected.
Q:Are the room and water temperatures important?
A:Yes – Room and water temperature influences yeast activity and therefore can affect the quality of your bread. The average room temperature is approximately
NEVER use hot water as it will kill the yeast.
Note
About Using the Timer:
Q:Why can’t the ‘PRESET TIMER’ be set past 13 hours?
A:The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially the case during summer, when the ‘PRESET TIMER’ should be set to a shorter period of time.
Q:Why can’t some ingredients be used with the ‘PRESET TIMER’?
A:Most protein foods, such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate if left unrefrigerated for more than one hour.
22 | 23 |
