Toastmaster TSM10 - Manual (Page 7)

7
CARE AND CLEANING: MIXER, BOWL, AND STAND
CAUTION: NEVER PLACE STAND OR MIXER IN WATER OR OTHER LIQUIDS.
1. Unplug stand mixer.
2. The Mixing Bowls, Beaters, Whisk, and Dough Hooks may be washed
in the dishwasher.
3. Wipe the Mixer Stand with a damp cloth. Do not use any abrasive
cleaning materials. Never immerse or clean under running water.
HELPFUL HINTS FOR BREAD AND DOUGH
BREAD DOUGH BALL: Necessary For A Successful Loaf of Bread
The amount of bread flour called for in each recipe is to be used as a guide.
We have found it may vary slightly because different climates and seasons
result in a wide variety of humidity levels. Watch the dough as you add the
last 1 ⁄
2
cup of flour. A good dough ball should be round, smooth-textured,
soft and slightly tacky to the touch. If it does not form a ball and is more like
a batter, add flour until it reaches the appropriate consistency.
MIXING & KNEADING: The Gluten Development Stage
Insert dough hooks and place ingredients in bowl, except last 1 ⁄
2
cup flour.
Then gradually add enough of the remaining flour to make a soft dough.
The dough should clean the sides of the bowl and form a soft ball around
the dough hook.
When adding wheat bran, wheat germ, bulgur or cracked wheat to a
bread recipe, leave the dough as moist as possible, because these
ingredients absorb liquid and tend to produce a drier loaf. Reduce the
amount of kneading to avoid cutting the gluten strands with the sharp edges
of these grains.
A recipe with a high percent of whole wheat flour may require a shorter
kneading time than a recipe with white flour. The rough texture of the bran
can be damaging to developing gluten.
DOUGH STRETCH TEST: Testing For Developed Gluten
After approximately 10 minutes of kneading, stop the mixer and check the
gluten development by performing the dough stretch test. Remove a small
piece of dough about the size of a small egg. Holding the dough up,
carefully stretch it into a flat circle with your fingers. When the dough is
properly developed, the structure will be smooth and stretchy; light should
pass through the stretched dough. If the stretched dough breaks, it needs a
few more minutes of kneading.
YEAST: The Number One Ingredient
We used Red Star ® Active Dry Yeast when we were developing the bread