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EN-14
EN
Food Mixer
STM 3620WH
2020
04/2020
BREAD DOUGH – PREPARATION
• Check the minimum lifetime or the use-by-date of all the ingredients.
• Add the ingredients in the order that they are provided in the recipe.
• Store opened foods in air-tight containers.
• Allow ingredients that you have taken out of the refrigerator to first reach room temperature
before using them.
• If not indicated in the recipe otherwise, use bread flour. Do not use flour with a protein content
lower than 11 %.
• Do not use flour with baking powder for making a yeast-based bread, unless indicated otherwise
in the recipe.
• If you live in a location that is above 900 m above sea level, you will probably need to adjust the
amount of yeast indicated in the recipe. The higher the above-sea-level altitude, the lower the air
pressure and the faster dough rises. It is recommended to use ¼ of a teaspoon of yeast less than
indicated in the recipe.
• If the weather is hot and humid, use ¼ of a teaspoon of yeast less than is indicated in the recipe to
prevent the dough from over-rising.
• The properties of the flour may change with the season or type of storage. Then it is necessary to
adjust the water to flour ratio in the following way. If the dough is too sticky, add 1 to 2 tablespoons
of flour. If the dough is too dry, add 1 to 2 tablespoons of water. Several minutes are needed for
these ingredients to be absorbed. It should be possible to shape a dough with the right amount of
flour and water into a smooth loaf that is moist to touch but not sticky.
How to prepare a yeast starter
• Pour the amount of warm water indicated in the recipe into a clean glass bowl. Then add the
necessary amount of fresh or pressed yeast together with 1 teaspoon of sugar and one teaspoon
of flour. Carefully mix everything together and cover with a plastic bag. Leave it in a warm place
(30 °C) for approximately 30 minutes or until the mixture foams up. This mixture should be used
immediately.
Rising in a warm location
• Yeast, whether it be during fermentation or in the dough, requires heat to gain in volume. Create
a warm place for rising your dough by placing a metal baking tray onto a bowl with sufficiently
hot water. Place the prepared dough on to the baking tray and cover with a lightly greased thicker
plastic bag or a kitchen wiping cloth. A warm location without a draft is required for dough to rise.
Allow the dough to rise until it doubles in volume.
CAKE AND PASTRY DOUGH – INGREDIENTS
FLOUR
Flour used for cakes and fine pastries should have a lower protein (gluten) content, than flour used for
baking bread.
Medium-fine and fine flour
This flour has a lower protein (gluten) content and gives the baked goods, such as cakes, tarts, fine
pastry, pancakes a finer texture.
Flour with baking powder
It is a mixture of flour and leavening agents such as baking powder. To make 1 cup of the flour and
baking powder mixture, mix 1 cup of flour with 2 teaspoons of baking powder.
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