Clatronic BBA 2983, Инструкция по эксплуатации и гарантия

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ENGLISH
21
Questions & Answers on the Recipes
Problem Cause Solution
The bread rises
too fast.
– too much yeast, too much fl our,
not enough salt a/b
– or several of these causes
The bread does
not rise at all or not
enough.
– no yeast at all or too little a/b
– old or stale yeast e
– liquid too hot c
– the yeast has come into contact with
the liquid
d
– wrong fl our type or stale fl our e
– too much or not enough liquid a/b/g
– not enough sugar a/b
The dough rises too
much and spills over
the baking tin.
– if the water is too soft the yeast
ferments more
f
– too much milk affects the fermentati-
on of the yeast
c
The bread goes
down
in the middle.
– the dough volume is larger than the
tin and the bread goes down.
a/f
– the fermentation is too short or
too fast owing to the excessive
temperature of the water or the
baking chamber or to the excessive
moistness.
c/h/i
The bread has a
dip once the baking
is over. – not enough gluten in the fl our k
– too much liquid a/b/h
Heavy, lumpy
structure
– too much fl our or not enough liquid a/b/g
– not enough yeast or sugar a/b
– too much fruit, wholemeal or of one of
the other ingredients
b
– old or stale fl our e
The bread is not
baked
in the center. – too much or not enough liquid a/b/g
– too much humidity h
– recipe with moist ingredients g
Open or coarse
structure or too
many holes
– Too much water g
– No salt b
– Great humidity, water too hot h/i
– Too much liquid c
Mushroom-like,
unbaked surface
– Bread volume too big for the tin a/f
– Too much fl our, especially for white
bread
f
– Too much yeast or not enough salt a/b
– Too much sugar a/b
– Sweet ingredients besides the sugar b
The bread slices are
unequal or lumpy – Bread not cooled enough (the vapor
has not escaped)
j
Flour deposits on
the bread crust – The fl our was not worked well on the
sides during the kneading.
g/i
Solutions for the problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the
ingredients have been added.
c) Use another liquid or leave it to cool at room tempe-
rature. Add the ingredients specifi ed in the recipe in
the right order. Make a small ditch in the middle of the
fl our and put in the crumbled yeast or the dry yeast.
Avoid letting the yeast and the liquid come into direct
contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not
use more than the specifi ed amount of fl our. Reduce
all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing
water are used, the dose of the liquid to be added
must be duly reduced.
g) In case of very humid weather remove 1-2 table-
spoons of water.
h) In case of warm weather do not use the timing func-
tion. Use cold liquids.
i) Take the bread out of the tin immediately after baking
and leave it on the grid to cool for at least 15 minutes
before cutting it.
j) Reduce the amount of yeast or of all the ingredient
doses by 1/4.
k) Add a tablespoon of wheat gluten to the dough.
Remarks on the Recipes
1. Ingredients
Since each ingredient plays a specifi c role for the suc-
cessful baking of the bread, the measuring is just as im-
portant as the order in which the ingredients are added.
• The most important ingredients like the liquid, fl our,
salt, sugar and yeast (either dry or fresh yeast can be
used) affect the successful outcome of the preparati-
on of the dough and the bread. Always use the right
quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
ingredients to avoid that the yeast starts to rise too
early.
• Margarine, butter and milk affect the fl avor of the
bread.
• Sugar can be reduced by 20% to make the crust
lighter and thinner without affecting the successful
outcome of the baking. If you prefer a softer and
lighter crust replace the sugar with honey.
• Gluten which is produced in the fl our during the knea-
ding provides for the structure of the bread. The ideal
fl our mixture is composed of 40% wholemeal fl our
and 60% of white fl our.
• If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of fl our and the liquid
(up to 1/5 less).
• Leaven is indispensable with rye fl our. It contains milk
and acetobacteria that make the bread lighter and
ferment thoroughly. You can make your own leaven
but it takes time. For this reason concentrated leaven
powder is used in the recipes below. The powder
is sold in 15 g packets (for 1 kg of fl our). Follow the
instructions given in the recipes (½, ¾ or 1 packet).
If less leaven that requested is used the bread will
crumble.
• If leaven powders with a different concentration (100
g packet for 1 kg of fl our) are used, the quantity of
fl our must be reduced by 80 kg for a 1 kg of fl our.
• Liquid leaven sold in bags is also available and it is
suitable for use. Follow the doses specifi ed on the
package. Fill the measuring beaker with the liquid
leaven and top it up with the other liquid ingredients in
the right doses as specifi ed in the recipe.
• Wheat leaven which often comes dry improves the
workability of the dough, the freshness and the taste.
It is milder that rye leaven.
• Use either the NORMAL or VOLLKORN program
when baking leavened bread.
05-BBA 2983 21 04.04.2005, 10:56:34 Uhr