Questions & Answers On Baking - Clatronic mwg 753 B Bedienungsanleitung

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 BASIC or WHOLE WHEAT 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 particu-
larly light bread rich in roughage. Use one tablespoon
for 500 g of fl our and increase the quantity of liquid by
½ tablespoon.
• Wheat gluten is a natural additive obtained from
wheat proteins. It makes the bread lighter and more
voluminous. The bread falls in more rarely and it is
more easily digestible. The effect can be easily ap-
preciated 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.
• You can add bread spices to all of our mixed breads.
Add to taste or manufacturer specifi cations.
• 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.
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 con-
taining 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 envi-
saged 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 ¼ to ½ of a teaspoon to pro-
portionally reduce its rising. The same is true of places
with particularly soft water.
3. Adding and measuring the ingredients and quan-
tities
• 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.
05-MWG 753 B 27
• When measuring use the same measuring units,
that is to say use either the measuring spoon supplied
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.
• For the millimeter indications you can use the sup-
plied measuring beaker which has a graduated scale
of 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 (Pckg) = 7g dry yeast for 500 g of fl our –
corresponds to 20 g of fresh yeast.
4. 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
fact that white fl our raises more and hence limits need
to be posed.
• The actual bread weight depends much on the air hu-
midity 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 QUICK program is suggested for sweet-
breads, you can use the ingredients in smaller quan-
tities also for the SWEET program to make a lighter
bread.
5. Baking results
• The result of the baking depends on the on-site con-
ditions (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 brightly colored after baking, you
can continue baking in the hot air mode until done.
• It is recommended to bake a test bread before actual-
ly setting the timing function for use overnight so that
you can make the necessary changes if necessary.
Questions & Answers on Baking
• The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after
baking – turn the container upside down. If necessary
move the kneading peg shaft back and forth. Grease
the kneading pegs before baking.
• How do you avoid the forming of holes in the
bread owing to the presence of the kneading pegs
You can remove the kneading pegs with your fi ngers
covered with fl our before leaving the dough to rise for
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13.10.2005, 16:34:15 Uhr