WORKING WITH A BREAD MAKER: What are some tips for optimal use of our mixes with a bread machine?

As mentioned previously, when using a bread maker, it's often advisable to slightly reduce the amount of water recommended on the label (by about 5%). This adjustment is necessary because the bread maker’s hook or paddle works better with a dough that is slightly firmer and more structured, compared to a dough that is more hydrated, as you might have with manual kneading or using a stand mixer. This step is particularly important if the mix contains seeds or whole grain flakes. Proper liquid absorption is key to achieving the best results when using the bread maker.

Additionally, when using our mixes, which have a good development yield, it's better to opt for a medium dosage (max. 750 g) instead of the 1 kg dosage. This will prevent the dough from rising too much and potentially touching the top of the machine lid, which could cause the dough to collapse in the center.

Each bread maker has specific programs for different types of bread (white, whole grain, etc.), and you can also select the size of the loaf and the level of browning. When using our mixes, it's important to follow the order of ingredients to be added into the bread maker’s pan. Start by adding the liquids (water and/or olive oil) first, followed by the flour mix and then the yeast. Since our mixes are well-balanced, the yeast can be added along with the flour mix, but if you're accustomed to adding the yeast last, there’s no problem with that either!

A separate note concerns mixes that result in slightly sticky or very sticky doughs (such as those containing a high percentage of rye flour). In these cases, during the initial mixing phase, the dough might stick to the sides of the pan. It’s recommended to monitor the dough during this stage and, if necessary, assist it with a soft spatula while the machine is running, opening the lid to check and help the dough along.