Philco PHBM 7000 - Manual (Page 15)

13 Revison 06/2014 Copyright © 2014, Fast ČR, a. s.
EN
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Using the below procedure you may fi nd out if your yeast is fresh and active or not.
1.
Pour 1/2 cup of warm water (45-50 °C) in the measuring cup.
2. Add 1 teaspoon of white sugar and stir it. Then sprinkle it with 2 teaspoons of yeast.
3. Set the measuring cup on a warm place for about 10 minutes. Do not stir the mixture.
4. The foam should reach the edge of the measuring cup. If not, the yeast is not active or it is “dead”.
9. Salt
Salt is necessary to improve the bread aroma and to achieve proper crust colour. But at the same time salt
prevents yeast from working and therefore the dough from rising. Never use too much of salt in your recipes.
If you do not want to use salt, you may eliminate it completely. The bread should be bigger in size if you
do not use salt.
10. Eggs
Eggs may improve the bread texture and make the bread bigger and more nutritious. It also gives the bread
specifi c aroma. If you want to use eggs, make sure to get rid of the shells completely and also make sure
to stir it thoroughly.
11. Fats, butter and vegetable oil
Fats make the bread texture more smooth and fi ne and also fats can make the bread last longer. When
using butter or other types of fats make sure to melt it before use or cut it in small pieces to ensure even
mixing and absorption in the dough.
12. Baking powder
Baking powder is mostly used for dough rising and for cake baking - programme Ultra Fast. Thanks to the
chemical reaction of the baking powder you do not need to wait for the dough to rise. The reaction produces
gases that make the texture of the bread fi ner.
13. Soda
The same is true for baking powder. Soda may be also used together with baking powder.
14. Water and other liquids
Water is very important during bread baking. Generally, water with temperature between
20-25 °C is most suitable for baking. For quick dough rising (programme Ultra Fast) the water should have
temperature between 45-50 °C. Water may be substituted by fresh milk or by water and milk powder (2%)
mixture. This may improve the bread aroma and the colour of the crust. Some recipes even use juices
(apple, orange, lemon) to improve the bread aroma.
Sequence of adding ingredients into the baking process
You should follow the order or sequence of ingredients adding during the baking process:
•
First you place liquids, water, milk, beer, buttermilk, sour milk, yogurt, etc. into the baking container.
• Then you may add powdery substances such as fl our, herbs, bran, sprouts, oatmeal, seeds, etc.
• Pour salt in one of the corners.
• Pour sugar in other corner.
• Pour herbs (oil, vinegar, etc.) in yet another corner.
• Make a hole or groove at the centre of the fl our and place the yeast or baking powder in it. Then cover it
with fl our slightly. If you use fresh yeast, it is recommended to put sugar right in the yeast. Yeast or baking
powder must be always placed on dry fl our!
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For heavy dough, with high content of wheat, or with high whole wheat content, it is recommended to add the
ingredients in reverse order in order to achieve good mixing/kneading. That is, fi rst put in the machine dry yeast
then fl our and fi nally pour the liquids on the top.