Domo B3958, Инструкция пользователя, Страница: 85 / 124

www.domo-elektro.be B3958
85
Eggs 1 st 1 st 1 st
Buttermilk 265 ml 350 ml 440 ml
GLUTEN FREE BREAD
Ingredients:
750g 1000g 1250g
Fresh yeast 9 g 12 g 15 g
Gluten free flour 375 g 500 g 625 g
Salt 2/3 tl 3/4 tl 4/5 tl
Sugar 1 1/2 tl 2 tl 2 1/2 tl
Butter or oil 25 g 36 g 45 g
Water or semi
skimmed milk
300 ml 400 ml 500 ml
PROBLEMS WHICH MIGHT OCCUR
Several factors can cause your bread to fail. In the following list you will find a series
of problems and possible solutions.
THE BREAD HAS CAVED IN
If your bread looks caved in, this means the dough you made was too moist. Try
adding a smaller quantity of water. When you use preserved fruits or vegetables,
please make sure they have been soaked and thoroughly dried beforehand. You could
also try using a lighter variety of flour. If your bread caves in, tbis could also be the
result of over-rising. The dough has risen to an extent it could not cope with. In this
case, try adding a little less yeast, 1 or 2 grammes.
THE CENTRE OF THE BREAD IS NOT SUFFICIENTLY BAKED
• This may be due to the type of flour you used, often too heavy varieties such as
rye flour or wholemeal flour. Try to program an extra kneading process when
using these types of flour. As soon as the bread maker has terminated the first
kneading process, you press stop. Next, you reprogram the bread maker and press
‘
start/stop’: the appliance will start kneading again, a larger quantity of air has
now been absorbed by the dough.
• You could also try selecting the dark crust colour, because this slightly increases
the baking temperature.