Questions & Answers On Recipes; Remarks On The Recipes - Clatronic BBA 2865 Bedlenungsanleitung

Questions & Answers on the Recipes
Problem Cause
– too much yeast, too much fl our,
The bread rises
not enough salt
too fast.
– or several of these causes
– no yeast at all or too little
– old or stale yeast
– liquid too hot
The bread does
– the yeast has come into contact with
not rise at all or not
the liquid
enough.
– wrong fl our type or stale fl our
– too much or not enough liquid
– not enough sugar
– if the water is too soft the yeast
The dough rises
ferments more
too much and spills
– too much milk affects the fermentati-
over the baking tin.
on of the yeast
– the dough volume is larger than the
tin and the bread goes down.
The bread goes
– the fermentation is too short or
down
too fast owing to the excessive
in the middle. temperature of the water or the
baking chamber or to the excessive
moistness.
The bread has a – not enough gluten in the fl our
dip once the baking
– too much liquid
is over.
– too much fl our or not enough liquid
– not enough yeast or sugar
Heavy, lumpy
– too much fruit, wholemeal or of one
structure
of the other ingredients
– old or stale fl our
– too much or not enough liquid
The bread is not
baked – too much humidity
in the center.
– recipe with moist ingredients
– Too much water
Open or coarse
– No salt
structure or too
– Great humidity, water too hot
many holes
– Too much liquid
– Bread volume too big for the tin
– Too much fl our, especially for white
Mushroom-like, bread
unbaked surface – Too much yeast or not enough salt
– Too much sugar
– Sweet ingredients besides the sugar
The bread slices are – Bread not cooled enough (the vapor
unequal or lumpy has not escaped)
Flour deposits on – The fl our was not worked well on the
the bread crust sides during the kneading.
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 tem-
perature. 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.
24
6....-05-BBA 2865 24
f) Correct the amount of liquid. If ingredients containing
water are used, the dose of the liquid to be added
must be duly reduced.
Solution
g) In case of very humid weather remove 1-2 table-
spoons of water.
a/b
h) In case of warm weather do not use the timing func-
tion. Use cold liquids.
a/b
i) Take the bread out of the tin immediately after baking
e
and leave it on the grid to cool for at least 15 minutes
c
before cutting it.
d
j) Reduce the amount of yeast or of all the ingredient
doses by 1/4.
e
k) Add a tablespoon of wheat gluten to the dough.
a/b/g
a/b

Remarks on the Recipes

f
1. Ingredients
c
Since each ingredient plays a specifi c role for the suc-
cessful baking of the bread, the measuring is just as im-
a/f
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
c/h/i
used) affect the successful outcome of the preparati-
on of the dough and the bread. Always use the right
quantities in the right proportion.
k
• Use lukewarm ingredients if the dough needs to be
prepared immediately. If you wish to set the program
a/b/h
phase timing function, it is advisable to use cold
ingredients to avoid that the yeast starts to rise too
a/b/g
early.
a/b
• Margarine, butter and milk affect the fl avor of the
b
bread.
• Sugar can be reduced by 20% to make the crust
e
lighter and thinner without affecting the successful
a/b/g
outcome of the baking. If you prefer a softer and
h
lighter crust replace the sugar with honey.
g
• Gluten which is produced in the fl our during the
g
kneading provides for the structure of the bread. The
b
ideal fl our mixture is composed of 40% wholemeal
h/i
fl our and 60% of white fl our.
c
• If you wish to add cereals grains, leave them to soak
a/f
overnight. Reduce the quantity of fl our and the liquid
(up to 1/5 less).
f
• Leaven is indispensable with rye fl our. It contains milk
a/b
and acetobacteria that make the bread lighter and
a/b
ferment thoroughly. You can make your own leaven
b
but it takes time. For this reason concentrated leaven
powder is used in the recipes below. The powder
j
is sold in 15g packets (for 1 kg of fl our). Follow the
instructions given in the recipes (1/2, 3/4 or 1 packet).
g/i
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.
08.10.2004, 12:09:11 Uhr