There are many different bread makers, and many more types of flour for baking bread. This means you can bake with bread mixes specially developed by the miller, but also with your own composition of pure flours. This article discusses a number of important (basic) aspects of baking with the bread maker. Sometimes you have to experiment with the amount of a certain ingredient to add to achieve an (even) better result. Only change the amount of an ingredient each time, so that it is clear what influence this has on the end result.

Location of the bread maker

Use the bread maker in a room where there is no draft and where the temperature is preferably not lower than 18 degrees. Do not place the machine in a place where it is exposed to heat and/or sunlight.

Weighing ingredients

To achieve a good result, weighing the ingredients is very important. Although most machines come with measuring spoons, it is preferable to weigh all ingredients, for example with a kitchen scale. In addition, the temperature of all ingredients to be used should be at room temperature. Weighing the ingredients, including the water, is often indicated in grams. Place the weighed ingredients in the bread maker; first the salt and water, then the flour and finally on top of the yeast (without it coming into contact with the water).

Kneading the bread

During kneading, the flour is mixed with the liquid and other ingredients and kneaded into a nice smooth dough. The purpose of this is to develop a gluten skeleton so that the bread can rise properly. The gluten in the flour becomes elastic and extensible through kneading. While kneading, see if a nice ball forms. If it is too wet (it looks like batter), add some flour; If it is too dry (putty, and the machine has difficulty kneading), then add water drop by drop.

The rising of the bread

The rising process ensures that the dough develops and aromatic substances are developed. The carbon dioxide and the development of alcohol through the fermentation process play an important role in this. The gas wants to leave, but is retained by the gluten skeleton, which will eventually cause the bread to rise.

Baking the bread

When the bread has risen sufficiently, it is baked where the starch stiffens. A high temperature for a certain period of time also bakes the bread on the inside. There are often different options on the machine and one program gives a better result than the other. It is advisable to initially bake on the basic setting of the machine (for regular bread). When the bread is ready, it is advisable to remove it from the tin within 10 minutes. Otherwise the crust will be tough and dry. Place the bread on a rack and let it cool completely before storing it in a bread bag.



Finally

weather conditions can influence the end result, store flour and ingredients preferably in a dry, dark and cool place, make sure that the yeast used has not worn off or has a reduced effect because the packaging has been open for more than 3 months, if the machine has a viewing window, cover this (only the window!) with, for example, a piece of aluminum foil; not all types of flour give an equally high bread; The more flour present, the better the bread rises. In general, cut the bread when it has cooled