Clatronic BBA 2605 Instruction Manual Download

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ENGLISH

Problem

Cause

Solution

Mushroom-like,
unbaked surface

– Bread volume too big for the

tin

a/f

– Too much ﬂ our, especially for

white bread

– Too much yeast or not

enough salt

a/b

– Too much sugar

a/b

– Sweet ingredients besides the

sugar

The slices are
uneven or there
are clumps in
the middle

– Bread not cooled enough (the

vapor has not escaped)

Flour deposits
on the bread
crust

– The

ﬂ our was not worked

well on the sides during the
kneading

g/i

Solutions for the problems

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingre-

dients have been added.

c) Use another liquid or leave it to cool at room temperature.

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.

f) Correct the amount of liquid. If ingredients containing water

are used, the dose of the liquid to be added must be duly
reduced.

g) In case of very humid weather remove 1-2 tablespoons of

water.

h) In case of warm weather do not use the timing function. Use

cold liquids.

i) Take the bread out of the tin immediately after baking and

leave it on the grid to cool for at least 15 minutes before
cutting it.

j) Reduce the amount of yeast or of all the ingredient doses by

1/4.

k) Never grease the tin!
l) Add a tablespoon of wheat gluten to the dough.

Remarks on the Recipes

1. Ingredients

Since each ingredient plays a speciﬁ c role for the successful
baking of the bread, the measuring is just as important 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 used)
affect the successful outcome of the preparation of the
dough and the bread. Always use the right quantities in the
right proportion.

• Use lukewarm ingredients if the dough needs to be prepared

immediately. If you wish to set the program phase timing
function, it is advisable to use cold ingredients to avoid that
the yeast starts to rise too early.

• Margarine, butter and milk affect the ﬂ avor of the bread.
• Sugar can be reduced by 20% to make the crust lighter

and thinner without affecting the successful outcome of the
baking. If you prefer a softer and lighter crust replace the
sugar with honey.

• Gluten which is produced in the ﬂ our during the kneading

provides for the structure of the bread. The ideal ﬂ our
mixture is composed of 40% wholemeal ﬂ our and 60% of
white ﬂ our.

• If you wish to add cereals grains, leave them to soak

overnight. Reduce the quantity of ﬂ our and the liquid (up to
1/5 less).

• Leaven is indispensable with rye ﬂ our. It contains milk and

acetobacteria that make the bread lighter and ferment
thoroughly. You can make your own leaven but it takes time.
For this reason concentrated leaven powder is used in the
recipes below. The powder is sold in 15g packets (for 1 kg of
ﬂ our). Follow the instructions given in the recipes (1/2, _ or 1
packet). 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 workabi-

lity 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.

• 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 particularly

light bread rich in roughage. Use one tablespoon for 500 g
of ﬂ our and increase the quantity of liquid by _ tablespoon.

• Wheat gluten is a natural additive obtained from wheat

proteins. It makes the bread lighter and more volumino-
us. The bread falls in more rarely and it is more easily
digestible. The effect can be easily appreciated 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.

• 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.

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04.01.2008 10:45:03 Uhr