Gastroback DESIGN BROTBACKAUTOMAT ADVANCED Bedienungsanleitung Seite 89

• For preparing yeast dough, all ingredients should have room temperature (20 - 25
°C) to maintain an optimal rising result of the yeast.
• The bread will be kept warm for up to 1 hour after the end of the baking process.
This prevents the bread from becoming too moist due to condensate. Take your
bread out of the appliance during this warm-keeping period.
• Immediately rinse the bread pan with warm water after removing the bread. This
prevents any food residues from accumulating on the drive shaft. Otherwise, the
kneading paddle could stick to the drive shaft.
• If you remove the kneading paddle after the last kneading of the dough, the bread
will remain intact, when you remove it from the bread pan.
• In the case of having cancelled a running baking program unintentionally (e.g.
when adding further ingredients or removing the kneading paddle), you can finish
the already prepared dough choosing the programs Knead, Mix or Dough for fur-
ther preparation and/or Bake (No. 16) for baking according to your recipe. See
also: "Programs of the Bread Maker" for the required processes, or "Applying
Some Additional Baking Time".
Bread Ingredients
Bread flour Bread flour has a high content of gluten and a high ability to keep the size of the bread from
collapsing after rise. As the gluten content is higher than the common flour, so it can be used for
making bread with large size and better inner fibre. Bread flour is the most important ingredient
for making bread.
Plain flour Flour that contains no baking powder. It is used for making Quick Bread.
Whole-wheat Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is
flour heavier and more nutrient than common flour. The bread made by whole-wheat flour is usually
small in size. Thus, many recipes usually combine whole-wheat flour and bread flour to achieve
the best results.
Black wheat Black wheat flour is also named as "rough flour". It is a kind of high fibre flour and similar with
flour whole-wheat flour. To obtain the large size after rising, it must be used in combination with a
high proportion of bread flour.
Self-rising flour A type of flour that contains baking powder, it is used for making cakes.
Corn flour and These types of flour are the additive ingredients of making rough bread, to enhance the flavour
oatmeal flour and texture.
Sugar Sugar is very important to increase sweetness and colour of bread. And it is also considered as
nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder sugar or cot-
ton sugar may be used by special requirements.
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