Palsonic PAB3600 Owners Manual - Page 33

NEED HELP? QUESTIONS ABOUT INGREDIENTS / RECIPES Q20 A20 Why do I get air bubbles at the top of the bread? This can be caused by using too much yeast. Q21 When using raisins, the Breadmaker crushes them. How can I avoid this? A21 Ingredients such as raisins, nuts etc. should be added when the signal time comes on approximately 32 minutes into the cycle (after initial kneading) to prevent this from occurring (See page 2). Q22 Why does my bread rise and then collapse or crater? A22 The bread may be rising too fast. To reduce the rate of rising, reduce the amount of water and/or increase the amount of salt and/or decrease the amount of yeast. (See Baking Tips Guide on page 33 & 34). Q23 Can I use my favourite bread recipes (traditional yeast bread) in my bread machine? Q24 Is it important for ingredients to be at room temperature before adding them to the Baking Pan? A23 Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 4 2/3 cups dry ingredients (that includes flours, oats, cornmeal, bran, cereal, cracked wheat, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use. A24 No, as long as ingredients are not extremely cold or hot, Milk, eggs, butter/margarine, and yeast can be added directly from the refrigerator with good results. Q25 Why do the loaves vary in height and weight? The whole wheat and multi-grain breads are always shorter. Am I doing some thing wrong? A25 No, it is normal for Whole Wheat and Multi-Grain breads to be shorter and denser than Basic or French breads. Whole Wheat and Rye flours are heavier than while bread flour, therefore they don't rise as much during the bread making process. They also typically have added ingredients, such as oats, bran, nuts and raisins, which contribute to the shorter height and denser texture. BAKING TIPS GUIDE INTRODUCTION When the PALSONIC Cookbook was developed, hundreds of loaves of bread were baked using popular brands of flours and yeasts available. Adjustments were made to the recipes based on ingredients from popular brands. For example, if you use flour processed by a local mill it may have different characteristics and produce different results than some of the more popular national brands. If you followed the recipe in the cookbook exactly and feel the results should be better than what you are currently achieving, use the BAKING TIPS GUIDE on following pages 33 & 34 to help you produce a loaf of bread to suit your personal tastes. There are usually several possible solutions to improve each result. You can make adjustments one at a time, or you can try a combination of them all at once. We suggest you keep track of your "Baking experiments" so you can determine what adjustments were made to create your perfect loaf. 32