User manual PRIMA ABM7

[. . . ] page 1 Home Bakery . Home Bakery Instruction Manual & Recipes ABM 7 page 2 Home Bakery Use your loaf! Please read the instructions START HERE INTRODUCTION Your Prima Home Bakery is the result of Prima's many years of experience with bread making machines. Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine. There are a number of key differences between manual bread making and machine bread making. It is best to approach the subject without any pre-conceived ideas or expectations. [. . . ] Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it's own weight. 1. The mixture is too wet causing weak dough. Check the pictures on the previous page. Use the recommended brands of flour and yeast at first. Other brands may need some adjustment to the ingredients. Some types of flour absorb less water than those recommended. In this case add an extra 50g of flour to make the dough thicker. You're not using ordinary plain flour are you? Page 22 Home Bakery · SUNKEN LOAVES cont. The gas bubbles produced by the yeast are escaping! 22. 1 a. Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. If you are using whole meal, brown or bread flour from other sources, you may obtain better results with the WHEAT setting as this provides the extra kneading required to release the gluten. 3. If you use warm water the yeast may be exhausted before the rising process is complete. Be extra careful that the yeast does not come into contact with the water before the mixing process starts. This is particularly important when using the timer. If it is close to expiry it would be best to buy some more. Avoid using yeast from sachets that are already opened. Use a new sachet every time. · MY LOAF DID NOT RISE! 22. 2 Many of the reasons why bread doesn't rise are outlined above. But first, let us eliminate the obvious: a. Whole meal & brown loaves seldom rise as well as white. You did put the yeast in didn't you?A common error is mistaking teaspoons of salt for tablespoons. [. . . ] Because this is a large amount of mixture the finished loaves should weigh in at about 3lb 9ozs. Use a plastic spatula to help turnover and mix the ingredients initially when the machine first starts mixing. On completion of the baking time ­ remove the loaf from your machine and place on its side on a wire tray to cool. You can slice this loaf very thinly ­ and it freezes well. [. . . ]