ETA Crustum - Manual (Page 55)

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– If you want to add cereals, let them soak over night. Reduce flour and liquid content (up
to 1/5). Yeast is absolutely necessary for rye flour.
– If you want to have especially light bread, rich to ingredients supporting bowel activity,
add wheat bran to dough. Dosing is one tablespoon per 500 g of flour and increase
liquid amount by one tablespoon.
– Fermentation is necessary for rye flour. It contains bacteria of lactic acid and acetic acid
and they cause the bread is light and finely acid. You can produce the ferment, however
you must take into account time required for its production. Therefore, our recipes use
powdered ferment, a concentrate that can be purchased in a 15 g sack (per one kg of
flour). Keep proportions in the recipe to avoid splitting of the bread. If you use powdered
ferment in a different concentration (a 100 g sack per 1 kg of flour), you must reduce
amount of flour: 1 kg by about 80 g or adjust the recipe accordingly.
2. Adjustment of doses
If you want to increase or decrease the doses, please ensure proportional adjustment of
original recipes. To achieve perfect result, follow the following basic rules for adjustments
of the ingredient doses:
• Liquids / flour
Dough should be soft (not too much) and easy to knead without being fibrous. Knead
lightly to create a sphere. However, this is not the case of heavy dough such as from
whole grain rye or cereal bread. Check the dough after five minutes after the first
kneading. If too moist, add flour in small doses to reach proper dough consistency. If too
dry, add water by tablespoons during kneading. These adjustments should be carried out
successively (not more than 1 tablespoon at once) and wait whether the adjustment is
effected in any way. You can assess dough right before baking by touching by fingertips.
Dough should slightly resist and fingerprints should disappear in a while.
• Replacement of liquids
When using ingredients with liquid content as prescribed in recipe (e.g. cottage cheese,
yoghurt etc.), reduce liquid content to forecasted total quantity. When using eggs, whip
them in the measurement cup and top up the cup with liquid to required liquid level.
• If you live at higher altitude (over 750 metres above sea level), the dough will
rise quicker. In this case, you can reduce yeast amount by 1/4 to 1/2 of teaspoon for
proportional reduction of rising. The same applies to soft water.
• Bread baking supporting products
For baking, you can add supporting products to the mixture (e.g. chlebostar, chlebovit,
topmix, essirol, vital, falco, emulger etc.).
3. Adding and measuring of ingredients and quantities
• Admeasure the liquids by the measuring cup provided. To admeasure teaspoons or
tablespoons, use the double-sided measuring spoon. Quantity admeasured by the cup
must be levelled not heaped. Incorrect quantities result in poor outcomes.
• Pour liquid first but the yeast as the last ingredient. To avoid premature activation of
yeast (particularly when using delayed start function), yeast must not contact the liquid.
• Use identical measurement units for measurement. Weights in grams must be measured
precisely.