379718

Clatronic bba 2605 Seite 49

49
Zoom out
Zoom in
Vorherige Seite
1/66
Nächste Seite
ENGLISH
ENGLISH
49
Problem Cause
Solution
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 slices are
uneven or there
are clumps in
the middle
– 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 ingre-
dients have been added.
c) Use another liquid or leave it to cool at room temperature.
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 tablespoons of
water.
h) In case of warm weather do not use the timing function. 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) Never grease the tin!
l) 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 successful
baking of the bread, the measuring is just as important 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 preparation 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 kneading
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 15g packets (for 1 kg of
fl our). Follow the instructions given in the recipes (1/2, _ 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 workabi-
lity 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.
• Baking ferment can used to replace the leaven. The only
difference is in the taste. It is fi t to be used in the bread
baking machine.
• Wheat bran is added to the dough if you want particularly
light bread rich in roughage. Use one tablespoon for 500 g
of fl our and increase the quantity of liquid by _ tablespoon.
• Wheat gluten is a natural additive obtained from wheat
proteins. It makes the bread lighter and more volumino-
us. The bread falls in more rarely and it is more easily
digestible. The effect can be easily appreciated when baking
wholemeal and other bakery products made of home-milled
fl our.
• The black malt used in some recipes is dark-roasted barley
malt. It is used to obtain a darker bread crust and soft part
(e.g. brown bread). Rye malt is also suitable but it is not as
dark. You can fi nd this malt in whole food shops.
• Pure lecithin powder is a natural emulsifi er that improves the
volume of the bread, makes the soft part softer and lighter
and keeps it fresh longer.
05-BBA 2605 Neu.indd 4905-BBA 2605 Neu.indd 49 04.01.2008 10:45:03 Uhr04.01.2008 10:45:03 Uhr
… 49 …

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Forenregeln
1

Forum

clatronic-bba-2605

Suche zurücksetzen

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Art des Missbrauchs:

Zum Beispiel antisemitische Inhalte, rassistische Inhalte oder Material, das zu einer Gewalttat führen könnte.

Beispielsweise eine Kreditkartennummer, persönliche Identifikationsnummer oder unveröffentlichte Privatadresse. Beachten Sie, dass E-Mail-Adressen und der vollständige Name nicht als private Informationen angesehen werden.

Forenregeln

Um zu sinnvolle Fragen zu kommen halten Sie sich bitte an folgende Spielregeln:

Neu registrieren

Registrieren auf E - Mails für Clatronic bba 2605 wenn:


Sie erhalten eine E-Mail, um sich für eine oder beide Optionen anzumelden.


Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Wenn Sie innerhalb von 15 Minuten keine E-Mail mit dem Handbuch erhalten haben, kann es sein, dass Sie eine falsche E-Mail-Adresse eingegeben haben oder dass Ihr ISP eine maximale Größe eingestellt hat, um E-Mails zu erhalten, die kleiner als die Größe des Handbuchs sind.

Ihre Frage wurde zu diesem Forum hinzugefügt

Möchten Sie eine E-Mail erhalten, wenn neue Antworten und Fragen veröffentlicht werden? Geben Sie bitte Ihre Email-Adresse ein.



Info