Baking Tips; Baking Mixes - Silvercrest SBB 850 B2 Manual De Instrucciones

FATS: BAKING FAT, BUTTER, OIL
Baking fats, butter and oil make yeasty bread more
crumbly. French bread gets its unique crust and
structure thanks to its low-fat ingredients. However,
bread that is made using fat stays fresh longer. If
you use butter straight from the refrigerator, you
should cut it into small pieces to achieve optimum
mixing during kneading.
GLUTEN-FREE
Coeliac disease, also called celiac sprue, is a
chronic disease which is triggered by eating foods
containing gluten. The gluten (gliadin) contained
in wheat and spelt and similar protein-containing
grains such as rye, barley and oats triggers
damage to the mucous membranes in the small
intestine. Sufferers can only eat special breads
from health food shops or self-baked breads using
gluten-free flours.
Baking bread and cakes with gluten-free flours takes
a bit of practice, however. Gluten-free flours take
longer to absorb liquids and they have differing
rising properties. Gluten-free flours also need to
be combined or raised with gluten-free raising
agents. These include wine scale baking powder,
yeast, sourdough made of cornflour or rice flour,
corn-based baking enzymes or binding agents
such as guar gum, locust bean gum, kudzu, pectin,
arrowroot or carrageen. The bread will also have
a different flavour from regular bread. The consist-
ency of gluten-free breads is different to that of
breads made with wheat flour.
MEASURING THE INGREDIENTS
This breadmaker is delivered with the following
measuring vessels that will help you measure your
ingredients:
1 measuring beaker with quantity scale
1 large measuring spoon, corresponds to one
tablespoon (tbsp.)
1 small measuring spoon, corresponds to one
teaspoon (tsp.)
Place the measuring beaker on a level surface.
Ensure that the measured quantities exactly match
the measure lines. When measuring dry ingredi-
ents, ensure that the measuring beaker is dry.
SBB 850 B2

Baking tips

Baking in different climate zones
In higher regions, the lower air pressure causes the
yeast to ferment more quickly.
Therefore, you will need less yeast. In dry regions,
the flour is dry and thus needs a little more liquid.
In humid regions, the flour is damp and thus absorbs
less liquid. Here you will need a little extra flour.

Baking mixes

You can also use ready-made baking mixes in this
breadmaker.
Follow the manufacturers information on the
packaging.
In the table, you will find example conversions for
some bread mixes:
for a loaf of bread
Baking mix
weighing approx. 750 g
500 g baking mix
Multigrain bread
350 ml water
500 g baking mix
Sunflower seed
bread
350 ml water
500 g baking mix
Rustic whole-
meal bread
370 ml water
500 g baking mix
Farmhouse
bread
350 ml water
500 g baking mix
Ciabatta 360 ml water
1 tsp. olive oil
The bread mixes available at Lidl are particularly
suitable for use in this breadmaker. Follow the
preparation guidelines provided on the packaging.
GB │ MT │ 39 ■