Classic Bread Recipes - Clatronic BBA 2605 Bedienungsanleitung

Brotbackautomat

Vorschau ausblenden Andere Handbücher für BBA 2605:

Gebrauchsanleitung (192 Seiten)

Seite von 66

/ 66
Inhalt
Inhaltsverzeichnis
Lesezeichen

Verfügbare Sprachen

2. Adapting the doses

If the doses need to be increased or reduced, make sure that

the proportions of the original recipe are maintained. To obtain

a perfect result, the basic rules below for the adapting of the

ingredient doses must be following:

•

Liquids/ﬂ our: the dough ought to be soft (not too soft) and

easy to knead without becoming stringy. A ball can be

obtained by kneading it lightly. This is not the case with

heavy doughs like rye wholemeal or cereal bread. Check

the dough ﬁ ve minutes after the ﬁ rst kneading. If it is too

moist, add some ﬂ our until the dough has reached the right

consistency. If the dough is too dry add a spoonful of water

at a time during the kneading.

•

Replacing liquids: When using ingredients containing liquids

in a recipe (e.g. curd cheese, yogurt, etc.), the required

amount of liquid must be reduced. When using eggs beat

them in the measuring beaker and ﬁ ll it with the other

required liquid up to the envisaged amount.

If you are living in a place located at a high altitude (more than

750 m) the dough rises faster. The yeast can be reduced in

these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce

its rising. The same is true of places with particularly soft water.

3. Adding and measuring the ingredients and quantities

•

Always put in ﬁ rst the liquid and the yeast at the end. To

avoid that the yeast acts too fast (in particular when using

the timing function), contact between the yeast and the

liquid must be avoided.

•

When measuring use the same measuring units, that is to say

use either the measuring spoon supplied with the bread ba-

king machine or a spoon used in your home when the recipes

require doses measured in tablespoons and teaspoons.

•

The measures in grams must be weighed precisely.

•

For the millimeter indications you can use the supplied measu-

ring beaker which has a graduated scale of 50 to 200 ml.

The abbreviations in the recipes mean:

= level tablespoonful (or large measuring spoon)

= level teaspoonful (or small measuring spoon)

= grams

= milliliter

Packet

= 7g dry yeast for 500 g of ﬂ our –

corresponds to 20 g of fresh yeast.

•

Fruit, nuts or cereal ingredients. If you wish to add other

ingredients, you can do so in speciﬁ c programs (see the

"Program Phase Timing" table), when you here the acoustic

signal. If you add the ingredients too early, they will be

crushed during the kneading.

4. Recipes for the BBA 2605 type bread baking machine

The following recipes are for various bread sizes. In some

programs a difference is made in the weights. We re com mend

you to use Stufe I (ULTRA SCHNELL I) for a bread loaf of 750 g

and Stufe II (ULTRA SCHNELL II) for a bread loaf between 750

and 1000 g.

Note:

The recipes should be adapted to the respective weight.

05-BBA 2605 Neu.indd 50

5. Bread weights and volumes

•

In the following recipes you will ﬁ nd exact indications

regarding the bread weight. You will see that the weight of

pure white bread is less than that of wholemeal bread. This

depends on the fact that white ﬂ our raises more and hence

limits need to be posed.

•

Despite the precise weight indications there may be slight

differences. The actual bread weight depends much on the

air humidity of the room at the moment of the preparation.

•

All breads with a substantial portion of wheat reach a large

volume and exceed the container edge after the last rising in

the case of the highest weight class. But the bread does not

spill over. The part of the bread outside the tin is more easily

browned compared to the bread in the tin.

•

When the SCHNELL or ULTRA SCHNELL program is

suggested for sweetbreads, you can use the ingredients in

smaller quantities also for the SÜSSES BROT program to

make a lighter bread.

6. Baking results

•

The result of the baking depends on the on-site conditions

(soft water – high air humidity – high altitude – consistency

of the ingredients, etc.). Therefore, the recipe indications

are reference points which can be adapted. If one recipe or

another does not go straight the ﬁ rst time, do not let yourself

be discouraged. Try to ﬁ nd the cause and try it again by

varying the proportions.

•

If the bread is too pale after baking, you can leave it to

brown with the baking program.

•

It is recommended to bake a test bread before actually

setting the timing function for use overnight so that you can

make the necessary changes if necessary.