Moulinex OW310E32: PRACTICAL ADVICE

PRACTICAL ADVICE

Preparation

Using

1 Please read these instructions carefully: the

• Bread preparation is very sensitive to tem-

method for making bread with this appliance

perature and humidity conditions. In case

is not the same as for hand-made bread.

of high heat, use liquids that are cooler than

usual. Likewise, if it is cold, it may be neces-

2 All ingredients used must be at room temper-

sary to warm up the water or milk (never ex-

ature (unless otherwise indicated) and must

ceeding 35°C).

be weighed exactly. Measure liquids with

the graduated beaker supplied. Use the

• It can also sometimes be useful to check

double doser supplied to measure tea-

the state of the dough during the second

spoons on one side and tablespoons on the

kneading: it should form an even ball which

other. All spoon measures are level and not

comes away easily from the walls of the pan.

heaped. Incorrect measurements give bad re-

- If not all of the flour has been blended into

sults.

the dough, add a little more water,

- if the dough is too wet and sticks to the

3 For successful bread making using the correct

sides, you may need to add a little flour.

ingredients is critical. Use ingredients before

Such corrections should be undertaken very

their use-by date and keep them in a cool,

gradually (no more than 1 tablespoon at a

dry place.

time) and wait to see if there is an improve-

4 It is important to measure the quantity of

ment before continuing.

flour precisely. That is why you should weigh

• A common error is to think that adding

out flour using a kitchen scale. Use packets

more yeast will make the bread rise more.

of flaked dried yeast (sold in the UK as Easy

Too much yeast makes the structure of the

Bake or Fast Action Yeast). Unless otherwise

bread more fragile and it will rise a lot and

indicated in the recipe, do not use baking

then fall while baking. You can determine the

powder. Once a packet of yeast has been

state of the dough just before baking by

opened, it should be sealed, stored in a cool

touching it lightly with your fingertips: the

place and used within 48 hours.

dough should be slightly resistant and the

5 To avoid spoiling the proving of the dough,

fingerprint should disappear little by little.

we advise that all ingredients should be put

in the bread pan at the start and that you

should avoid opening the lid during use (un-

less otherwise indicated). Carefully follow the

order of ingredients and quantities indicated

in the recipes. First the liquids, then the

solids. Yeast should not come into contact

with liquids, sugar or salt.

General order to be followed:

> Liquids (butter, oil, eggs, water, milk)

> Salt

> Sugar

> Flour, first half

> Powdered milk

> Specific solid ingredients

> Flour, second half

> Yeast

114