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15
Baking in different climatic regions
In areas located at higher altitudes, the
lower atmospheric pressure causes
yeast to ferment faster. Hence, less
amount of yeast is required here.
In dry regions, the flour will be drier and
requires more liquids.
In humid regions, the flour will be more
moist and thus absorbs less amount of
liquids. In such areas, more flour is
required.
Ready-to-use baking mixtures
You can also use ready-to-use baking
mixtures with this Automatic Bread
Maker.
Follow the manufacturer’s instructions
on the package.
The following table provides you the
examples of conversion for some of the
baking mixtures. For the small baking
mould use 2/3 of the quantity that is
required for a 750g bread.
14 Baking tips
Slicing and storing the bread
You can achieve the best results, if you
place the freshly baked bread on a grill
before slicing it and allow it to cool
down for 15 to 30 minutes. Use a bread
slicing machine or a toothed knife to
slice the bread. Unconsumed bread can
be stored at room temperature for up to
3 days in suitable plastic bags or contai-
ners. If you wish to store the bread for
longer periods (up to 1 month), you
should freeze it.
Since homemade bread does not con-
tain preservatives, it gets spoilt faster
than the commercially manufactured
bread.
Varieties of bread Baking mixture for a Baking mixture for a
750 g bread 500 g bread (small baking mould)
White bread 500 g baking mixture 330 g baking mixture
300 ml water 200 ml water
Whole meal bread 500 g baking mixture 330 g baking mixture
320 ml water 213 ml water
Peasant bread 500 g baking mixture 330 g baking mixture
340 ml water 226 ml water
Note: A large baking mould for breads up to 1250 g is available as accessory.
Use the enclosed form for placing an order.
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