Practical Advice - Moulinex OW350100 Manual Del Usuario

DESCRIPTION
1 - lid with window
2 - control panel
a - display screen
b - on/off button
c - weight selection
d - buttons for setting delayed start
and adjusting the time for programmes 11
e - select crust colour
f - choice of programmes
g - operating indicator light

PRACTICAL ADVICE

Preparation
1 Please read these instructions carefully: the
method for making bread with this appliance
is not the same as for hand-made bread.
2 Measure liquids with the graduated beaker
supplied. Use the double doser supplied
to measure teaspoons on one side and
tablespoons on the other. Incorrect
measurements give bad results.
3 It is important to measure the quantity of
flour precisely. That is why you should weigh
out flour using a kitchen scale. Use
EN
packets of flaked dried yeast (sold in the
UK as Easy Bake or Fast Action Yeast).
Unless otherwise indicated in the recipe, do
not use baking powder. Once a packet of yeast
has been opened, it should be sealed, stored
in a cool place and used within 48 hours.
4 Use ingredients before their use-by date and
keep them in a cool, dry place.
5 To avoid spoiling the proving of the dough,
we advise that all ingredients should be
put in the bread pan at the start and that
you should avoid opening the lid during
use (unless otherwise indicated). Carefully
follow the order of ingredients and quantities
indicated in the recipes. First the liquids,
then the solids. The yeast should not come
into contact with salt.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
3 - bread pan
4 - kneading paddle
5 - graduated beaker
6 - teaspoon measure/tablespoon measure
7 - hook accessory for lifting
out kneading paddle
8 - baguette baking rack
+ 2 non-stick baguette baking trays
9 - finishing blade + brush
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
Using
• Bread preparation is very sensitive to
temperature and humidity conditions. In
case of high heat, use liquids that are cooler
than usual. Likewise, if it is cold, it may be
necessary to warm up the water or milk (never
exceeding 35°C).
• It can also sometimes be useful to check
the state of the dough during the second
kneading: it should form an even ball which
comes away easily from the walls of the pan,
- if not all of the flour has been blended into
the dough, add a little more water,
- if the dough is too wet and sticks to the
sides, you may need to add a little flour.
Such corrections should be undertaken
very gradually (no more than 1 tablespoon
at a time) and wait to see if there is an
improvement before continuing.
• A common error is to think that adding
more yeast will make the bread rise more.
Too much yeast makes the structure of the
bread more fragile and it will rise a lot and
then fall while baking. You can determine
the state of the dough just before baking by
touching it lightly with your fingertips: the
dough should be slightly resistant and the
fingerprint should disappear little by little.
128