Aroma BREADCHEF ABM-220 - Manual (Page 11)

INGREDIENTS ADJUSTMENTS
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To make successful bread with the best results, follow the adjustments methods
listed below:
Liquid/Fiour Adjustment: Dough should be tacky (slightly sticky) and
shaped into a well formed ball. Check the dough in the first 5 minutes after
starting. If it is too wet add more flour V
2
to one tablespoon at a time. If it is
too dry, add water V
2
to 1 tablespoon at a time.
Liquid Substitutes: If you
elts
changing the recipe by adding ingredients
that contain water (e.g., cottage cheese, yogurt, etc.) you must adjust the
amount of the liquid or liquids listed in the recipe. One whole egg equals Vk
cup of liquid, so you would decrease the amount of water or milk in the
recipe by cup.
Delayed Finish Time: DO NOT use fresh fruits or perishable ingredients
(e.g., fresh milk or eggs) in your recipe when using this function. Also,
reduce the amount of liquid used by one or 2 teaspoons and use only cold
liquids.
Altitude Adjustment: For baking at altitudes above 2,500 feet, reduce the
amount of yeast V
4
, to V
2
tsp and sugar by 1 to 2 tsp to avoid over proofing.
Increase salt tsp to inhibit the yeast from over rising. Also, increase
liquid V
2
Tbs at a time until dough forms a tacky, soft ball.