Domo B3962 Manual De Instrucciones página 74

B3962
clean the parts again.
6. The quality of the baked bread will depend on a whole range of factors. Please
make sure all ingredients are at room temperature and that you keep to the correct
amount of each ingredient, as indicated in the recipes.
INGREDIENTS
Baking a great bread will largely depend on 3 main factors: quality, freshness and
correct measurement of quantities.
Caution: never exceed the maximum capacity of your bread maker! (900 g)
Never use more than these maximum quantities of the following ingredients for 1
baking session:
Flour: 605 g max.
Yeast: 19 g fresh yeast or 3 teaspoons dry yeast max.
Water: 360 ml max.
FLOUR
Flour is the basic component of bread. The weight of the flour varies, depending on
the type of flour used. It is therefore absolutely neccesary that you weigh the right
quantity on a pair of scales. Please make sure you buy a variety of flour which is
suitable for bread making. Check the packaging.
GLUTEN
Gluten is a natural ingredient of flour and stimulates the bread to rise.
YEAST
Yeast is a micro-organism found on several vegetable foodstuffs. Yeast converts sugars
into alcohol and carbon dioxide. This ability is ideal for the bread to rise and to make
it lighter and easier to digest. We recommend the use of dry yeast for this bread maker.
This (granular) yeast is easier to work with, keeps for a longer time than fresh yeast
and generally gives you a better result as well.
SALT
Salt does not only lend the bread a certain flavour but equally regulates the activity of
the yeast, strengthens the dough and prevents the bread from rising too hard.
BUTTER / OIL
Butter and oil improve the general taste of the bread and equally soften it. Butter or oil
should both be at room temperature when you add them to the other ingredients.
SUGAR
Sugar is the nutritional source for the yeast and is of great importance for the
bread's rising process. You can use plain white sugar, brown sugar, syrup or honey.
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