IB_Breadmaker_GB.qxd 04.02.2005 10:14 Uhr Seite 15
14 Baking tips
Baking in different climatic regions
In areas located at higher altitudes, the lower atmospheric pressure causes yeast to ferment faster. Hence, less amount of yeast is required here.
In dry regions, the flour will be drier and requires more liquids.
In humid regions, the flour will be more moist and thus absorbs less amount of liquids. In such areas, more flour is required.
Ready-to-use baking mixtures
You can also use
Follow the manufacturer’s instructions on the package.
The following table provides you the examples of conversion for some of the baking mixtures. For the small baking mould use 2/3 of the quantity that is required for a 750g bread.
Slicing and storing the bread
You can achieve the best results, if you place the freshly baked bread on a grill before slicing it and allow it to cool down for 15 to 30 minutes. Use a bread slicing machine or a toothed knife to slice the bread. Unconsumed bread can be stored at room temperature for up to 3 days in suitable plastic bags or contai- ners. If you wish to store the bread for longer periods (up to 1 month), you should freeze it.
Since homemade bread does not con- tain preservatives, it gets spoilt faster than the commercially manufactured bread.
Varieties of bread | Baking mixture for a | Baking mixture for a |
| 750 g bread | 500 g bread (small baking mould) |
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White bread | 500 g baking mixture | 330 g baking mixture |
| 300 ml water | 200 ml water |
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Whole meal bread | 500 g baking mixture | 330 g baking mixture |
| 320 ml water | 213 ml water |
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Peasant bread | 500 g baking mixture | 330 g baking mixture |
| 340 ml water | 226 ml water |
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Note: A large baking mould for breads up to 1250 g is available as accessory. Use the enclosed form for placing an order.
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