User manual CLATRONIC BBA 2450 NEW

[. . . ] Lay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough. This is especially important when using the preprogram function and the appliance is not being watched. In the case of extremely smooth counters the appliance should be placed on a thin rubber mat to avoid any risk of falling. The bread baking machine must be kept at a distance of at least 10 cm from other objects when it is working. [. . . ] The bread rises and spills over anyway a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This means that the wheat contains too little protein (it happens during especially rainy summers) or that the flour is too moist. B) If the bread has a funnel shape in the middle, the possible cause can be one of the following: ­ ­ ­ the water temperature was too high; too much water was used; the flour was poor in gluten. When can the lid of the bread baking machine be opened during the baking?Generally speaking, it is always possible while the kneading is underway. During this phase small quantities of flour or liquid can still be added. If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase (see the Program Phase Timing" table and the message on the display) open the lid with caution and shortly and carve the bread crust while it is forming with a sharp preheated knife, scatter cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish. This is the last time that the lid can be opened, otherwise the bread will go down in the middle. The lower the type number, the less roughage the flour contains and the lighter it will be. The term "wholemeal" means that the flour was ground from whole grain and hence it has greater contents of roughage thus making the wheat wholemeal flour darker. However, the use of wholemeal flour does not make the bread darker as it is widely believed. ­ too much flour or not enough liquid a/b/g ­ not enough yeast or sugar a/b Heavy, lumpy ­ too much fruit, wholemeal or of one structure b of the other ingredients ­ old or stale flour d ­ too much or not enough liquid a/b/g The bread is not baked ­ too much humidity g in the center. ­ recipe with moist ingredients f ­ Too much water f/g Open or coarse ­ No salt b structure or too ­ Great humidity, water too hot f/h many holes ­ Too much liquid c ­ Bread volume too big for the tin a/e/j ­ Too much flour, especially for white e bread Mushroom-like, unbaked surface ­ Too much yeast or not enough salt a/b/j ­ Too much sugar a/b ­ Sweet ingredients besides the sugar b The bread slices are ­ Bread not cooled enough (the vapor i unequal or lumpy has not escaped) Flour deposits on ­ The flour was not worked well on the k the bread crust sides during the kneading. Make a small ditch in the middle of the flour and put in the crumbled yeast or the dry yeast. E) Reduce the total amount of the ingredients, do not use more than the specified amount of flour. If ingredients containing water are used, the dose of the liquid to be added must be duly reduced. 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. 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. 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. Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. [. . . ] Place the tin on a humid towel and leave it too cool in the tin for about 15 minutes. You can ease the cake out of the tin with a plastic dough scraper and take it delicately out of the tin. You can easily prepare dough with the TEIG program of your bread baking machine. During the 2nd kneading phase add the ingredients when you hear the acoustic signal. [. . . ]