Baking Results - Clatronic BBA 2864 Bedienungsanleitung

Replacing liquids: When using ingredients containing liquids in a recipe (e.g. curd cheese, yogurt, etc.), the
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required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill 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 first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular
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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
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with the bread baking 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.
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For the millimeter indications you can use the supplied measuring beaker which has a graduated scale of
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50 to 200 ml.
The abbreviations in the recipes mean:
EL = level tablespoonful (or large measuring spoon)
TL = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7g dry yeast for 500 g of flour – corresponds to 20 g of fresh yeast.
Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs
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(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 2864 / 2866 type bread baking machine
The following recipes are for various bread sizes. We recommend you to use Level I for a bread loaf of 750 g
and Level II for a bread loaf between 750 g and 1000 g.
Note: The recipes should be adapted to the respective weight.
5. Bread weights and volumes
You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the
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fact that white flour raises more and hence limits need to be posed.
The actual bread weight depends much on the air humidity of the room at the moment of the preparation.
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All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the
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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
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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 –
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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 first time, do not let yourself be discouraged. Try
to find 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 BACKEN program.
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