Linea 2000 Domo B3970 Gebrauchsanleitung Seite 62

B3970
breadmaker to cool down for 10 to 20 minutes.
Different types of bread will have different structures and sizes, due to the different
nature of the ingredients used. These differences are completely normal and need not
to worry you.
For some recipes, you may need to adjust the quantities, i.e. the amount of yeast,
flour or water. Never adjust all these quantities at the same time, for it will not have
any effect. Adjusting a quantity may be necessary because of the quality and specific
gravity of the flour, differences in ambient temperature or freshness of the ingredients.
Home-made bread, made with this breadmaker, does not contain any preservatives and
is therefore perishable. If you wrap the bread in a vacuum package after cooling down,
you will be able to keep it for a few days. Of course you can also freeze the bread.
PROBLEMS THAT MIGHT OCCUR
Several factors can cause your bread to fail. In the following list you will find a series
of problems and possible solutions.
The bread has caved in
If your bread looks caved in, this means the dough you made was too moist. Try
adding a smaller quantity of water. When you use preserved fruits or vegetables,
please make sure they have been soaked and thoroughly dried beforehand. you could
also try using a lighter variety of flour. If your bread caves in, this could also be the
result of over-rising. The dough has risen to an extent it could not cope with. In this
case, try adding a little less yeast, 1 or 2 grammes.
The centre of the bread is not sufficiently baked
This may be due to the type of flour you used, often too heavy varieties such as rye
flour or wholemeal flour. Try to program an extra kneading process when using these
types of flour. As soon as the breadmaker has terminated the first kneading process,
you press stop. Next, you reprogram the breadmaker and press start: the appliance will
start kneading again, a larger quantity of air has now been absorbed by the dough. you
could also try selecting the dark crust colour, because this slightly increases the baking
temperature.
The bread has risen too much
If your bread rises higher than it ought to, you have used too much yeast. Please check
whether you have used the right quantity and the right type of yeast. Too much sugar
can overactivate the yeast.
Try reducing the dose of sugar and do not use too much dried fruits or honey, which
equally contain a lot of sugar. Try using 10 to 20 ml less water. Do bear in mind that a
lower degree of humidity could brake the activity of the yeast. Sometimes over-rising
can also be caused by flour that was grinded too fine. These varieties of flour do not
require an equally active yeast as heavier varieties do.
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