Notes Regarding The Recipes; Ingredients - Clatronic BBA 3774 Manual De Instrucciones

Problem
The dough rises too much and spills
over the baking tin.
The bread has collapsed.
Heavy, lumpy structure.
The bread is not baked in the centre. Too much or nor enough liquid
Open or coarse structure or too
many holes.
Mushroom-like, unbaked surface.
The bread slices are unequal or
lumpy.
Flour deposits on the bread crust.
Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all ingredients have been
added.
c) Use another liquid or leave it to cool at room temperature.
d) Add the ingredients specified in the recipe in the right order. Make a
small ditch in the middle of the flour and put in the crumbled yeast or
the dry yeast. Avoid letting the yeast and the liquid come into direct
contact.
e) Use only fresh and correctly stored ingredients.
f) Reduce the total amount of the ingredients, do not use more than
the specified amount of flour. Reduce all the ingredients by
g) Correct the amount of liquid. If ingredients containing water are
used, the dose of the liquid to be added must be duly reduced.
h) In case of very humid weather remove 1 – 2 tablespoons of water.
i) In case of warm weather do not use the timer function. Use cold
liquids.
j) 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.
k) Reduce the amount of yeast or of all the ingredient doses by ¼.
l) Add a tablespoon of wheat gluten to the dough.
m) Do not grease the baking tin!
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Cause
If the water is too soft the yeast ferments more
Too much milk affects the fermentation of the yeast
The dough volume is larger than the tin and the bread goes down
The fermentation is too short or too fast owing to the excessive temperature of the water or the
baking chamber or to the excessive moistness.
Not enough gluten in the flour
Too much liquid
Too much flour or not enough liquid
Not enough yeast or sugar
Too much fruit, whole wheat or one of the other ingredients
Old or stale flour
Too much humidity
Recipe with moist ingredients such as yogurt
Too much water
No salt
High humidity, water too hot
Liquid too hot
Bread volume to big for the tin
Too much flour, especially for white bread
Too much yeast or not enough salt
Too much sugar
Sweet ingredients besides the sugar
Bread not cooled enough (the vapor has not escaped)
The flour was not worked well on the sides during the kneading
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3.

Notes Regarding the Recipes

Ingredients

Since each ingredient plays a specific 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, flour, 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 imme-
diately. If you wish to set the programme 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 flavour 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 flour during the kneading provides
for the structure of the bread. The ideal flour mixture is composed of
40 % whole wheat flour and 60 % white flour.
• If you wish to add whole grains, leave them to soak overnight. Re-
duce the quantity of flour and the liquid (up to
• Leaven is indispensable with rye flour. It contains milk and aceto-
bacteria 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
15 g packets (for 1 kg of flour). Follow the instructions given in the
Remedy
f / k
c
a / f
c / h / i
l
g / h
a / b / g
a / b
b
e
a / b / g
h
g
g
b
h / i
c
a / f
f
a / b
a / b
b
j
l / m
/ less).
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