The procedure

Since there are countless options on the home bread maker market nowadays, it is basically impossible to give you one universal recipe for preparing home-made bread. The fact is that each home bread maker has multiple programs and one of them is usually labelled gluten-free. But if you were to compare this programmme on individual bread makers, you would find out that the programmes differ significantly, sometimes in hours. I have no idea what the logic of individual producers is behind creating these “gluten-free” programmes, but you should be concerned with what actually happens with your dough during the programme and at what conditions. And that applies regardless of whether it is labelled as a gluten-free programme or not.

What I mean by what actually happens with the dough:

• How long it is stirred
• At what temperature
• How long it rises and at what temperature
• Whether it is stirred when leavening and after how long
• How long the bread is baked

To achieve the best possible results when baking bread, you must consider that a yeast-leavened bread is in fact a living organism. It is leavened by yeast producing carbon dioxide. To survive, they need a liquid environment, warmth and nutrients. These are contained in our mixture due to the optimum technological sugar content, which is depleted during leavening. You can basically say that, once baked, the bread will only be as good as during its leavened state. The root of most home-made bread deficiencies lies with the rate of leavening. Approximate recommendations for baking a loaf of bread from 500 g of any Nominal bread mixture:

• water temperature: preferably cool
• fresh yeast: 13 g
• programme: Gluten-free (2 hours)

ETA Duplica
Select Fast or Vital programme

Vital programme (you can adjust the whole process)

• PREHEAT:  0-5 min.
• KNEADING:   15-18 min.
• KNEADING 2:  OFF
• LEAVENING:    50 min.,  temp.: 38 °C
• KNEADING 3:  OFF
• LEAVENING: OFF
• BAKING:   60 min., COLOUR: M-D
• REHEATING: OFF

FAST programme:

• water temperature: 35-38 °C (hot)
• fresh yeast: 16 g
• loaf weight: 1400 g
• crust: M