eta Duplica Vital plus Bedienungsanleitung Seite 62

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If you prepare dough only in the bread maker and bake the bread in an oven, 20 g of yeast
is recommended.
Salt
Of course, salt gives the right taste to bread. It may, however, decelerate fermentation
process. Thanks to salt dough is solid, compact and does not rise so quickly. Salt also
improves structure of dough. Use standard table salt. Do not use large grained salt or
alternatives.
Butter/fats
Improves taste and softens; you can also use margarine or olive oil. If you use butter,
cut it into small pieces to disperse butter evenly in dough or let it soften. You can replace
15 g of butter with one tablespoon of oil. Do not add hot butter. Fat must not contact yeast
because it may prevent rehydratation. Too much fat decelerates rising. Do not use low-fat
creams or butter alternatives.
Sugar
Sugar improves taste of bread and it is partially the reason of browning crust. To have
crust lighter and thinner, you can reduce sugar content up to 20% without changing taste of
the bread. If you prefer softer and lighter crust, use honey instead of sugar. Sugar may not
be replaced by artificial sweeteners because yeast do not react with them.
Note: some types of dried yeast may not ferment if you add sugar. Do not use sugar cubes
or coarse sugar.
Water
Always use water of room temperature, best at 22 °C. Water can be fully or partially
replaced by milk or other liquids.
Other ingredients
They may include everything from dried fruits, cheeses, eggs, nuts, brown flour,
condiments, herbs etc. It's on you. Don't forget that ingredients such as cheese, milk and
fresh fruit have higher water content that influences final loaf appearance. You should rather
use dried alternatives such as dried cheese, milk etc. After gaining some experience in
using the bread baker, you will recognize where it is necessary to add water or flour. Do not
forget amount of salt because it decelerates fermentation. Some ingredients may be mixed
at the beginning, e.g. dried milk and yoghurt; some add after the sound signal, e.g. nuts,
dried fruit. If you monitor the baking process, you will know where the signal will sound.
Conditions
Work conditions are very important; the difference in the bread size is 15% if prepared in
warm or cold environment.
Storing of bread
Home-made bread contains no preservatives. However, if you put bread to a clean and
air-tight utensil and then to your fridge, you can keep it for 5 - 7 days. Moreover, you can
freeze the bread.
How to bake fresh bread for good digestion?
Addition of mashed cooked potato to flour followed by dough kneading will make the fresh
bread more digestible.
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