Check the dough while kneading; if the bread maker does not have a window, open the lid and look inside. The dough should be slightly sticky to the touch. If it's too soft, add a little flour; if the dough is too dense, add liquid. It's also important to check the dough when it fits. On particularly hot days, the dough may rise too high.
 If this happens, it can rise above the form and start falling out onto the warming spirals. If the dough appears to have risen enough before the bake cycle begins, you have two choices. You can cancel the program and then select the “bake only” program. Or you can prick the top of the dough with a wooden toothpick so that it falls off slightly, and do not change the program.
Different bread makers produce different colors of crusts even in the same recipes. When you try a new recipe, mark in it to choose a lighter or darker crust next time.
HOW TO GET BREAD OUT OF THE FORM
Freshly baked bread is best removed from the mold immediately. Turn the pan upside down - holding it with thick gloves or a towel, as it will be very hot - and shake it several times to let the bread fall out. If the loaf is stuck, tap the corner of the bread maker against a wooden board several times. Do not use a knife or other metal object to pull the bread out - it will scratch the non-stick coating.
If the dough mixer the blade is stuck in a loaf, you can get it with a wooden spatula. The metal blade will be too hot to handle.
 COOLING
Place bread on a wire rack and leave for at least 30 minutes before slicing. Always cut the bread using a serrated knife to prevent it from crumbling.
TO SERVE BREAD WARM ...
Wrap the bread on foil and put in an oven preheated to 180 g. Cook for 10-15 minutes to warm up the bread well. This method is also used for refreshing seasoned bread.
STORAGE
 Allow the bread to cool, wrap it in foil or put it in a plastic bag and close tightly to keep it fresh. If your loaf has a crunchy crust, it will soften when stored this way, so keep it unpacked while you haven't cut it. After cutting the bread, place the loaf in a large paper bag, but try to use it as quickly as possible, as the cut bread dries quickly. Breads containing eggs stale faster than those made with honey or fatsthat stay soft for longer.
Ideally, freshly baked bread should be used within 2-3 days. Do not store bread in the refrigerator, it will quickly stale.
 Freeze freshly baked bread. Place the loaf or buns in a freezer bag, seal and freeze for up to 3 months. If you want to use the bread for toast or sandwiches, it is easier to cut the loaf before freezing, then you can only take out the required number of pieces. You need to thaw bread at room temperature, without removing it from the bag.
However, for some loaves, freezing is not suitable. For example, crispy breads like French Couronne fall apart after being thawed.
The remaining slightly stale bread can be cut into cubes and made into croutons, which can then be served with soups or used in desserts and fillings.
Note: The photo on the right is cereal bread made with honey. |
