Bodum BISTRO Instrucciones De Uso página 17

BREAD INGREDIENTS
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 com-
Bread flour
mon 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 flour is ground from grain. It contains wheat skin and gluten.
Whole-wheat Whole-wheat flour is heavier and more nutrient than common flour. The bread
flour 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 flour is also named as "rough flour". It is a kind of high fibre flour
Black wheat
and similar with whole-wheat flour. To obtain the large size after rising, it must
flour
be used in combination with a high proportion of bread flour.
Self-rising
A type of flour that contains baking powder, it is used for making cakes.
flour
Corn flour
These types of flour are the additive ingredients of making rough bread, to
and
enhance the flavour and texture.
oatmeal flour
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.
Sugar
Brown sugar, powder sugar or cotton candy sugar may be used by special
requirements.
• 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 unin-
tentionally (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 further prepara-
tion and/or Bake (No. 12) for baking according to your recipe. See
also: "Programs of the Bread Maker" for the required processes, or
"Applying Some Additional Baking Time".
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