User manual CLATRONIC BBA 2721 NEW

[. . . ] Congratulations for having purchased the BBA 2721 model Bread Baking Machine. You have bought a machine based on a revolutionary new concept: · In some programs it is possible to produce bread in three different quantities - large, medium and small. The bread baking machine offers 14 pre-installed programs with 60 different setting options. There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked. [. . . ] remedy: a) Reduce the amount of flour and adjust the amounts of the other ingredients. 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?It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050. C) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions. D) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina. If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest. For yeast and leaven which must be bought in different quantities follow the producer's instructions on the package and adapt the quantity to the amount of flour used. B) Add 1, 5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. Why does the bread made in an oven taste different from the bread made with the bread baking machine?It depends on the different degree of humidity: the bread is baked drier in the oven owing to the larger baking space, while the bread made in the machine is moister. Problem Smoke comes out of the baking compartment or of the vents The bread goes down in the middle and is moist on the bottom. Cause The ingredients stick to the baking compartment or on the outside of the baking tin The bread is left too long in the tin after baking and warming. Solution Pull out the plug and clean the outside of the baking tin or the baking compartment. Take the bread out of the baking tin before the warming function is over. The lid is to be opened only if the time left on the display is more than 1:30 hours. 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 roast the seeds briefly in a pan, the taste will be more intense. Components Level I Level II Water 350 ml 600 ml Butter 1 tbsp 1 1/2 tbsp 550 type flour 540 g 800 g Sunflower seeds 5 tbsp 10 tbsp Salt 1 tsp 11/2 tsp Sugar 1 tbsp 11/2 tsp Dry yeast 1 packet 11/2 packet Program: , , NORMAL" Tip: sunflower seeds can be replaced with pumpkin seeds. Components Level I Level II Water 350 ml 500 ml Margarine or butter 1 1/2 tbsp 3 tbsp Eggs 1 2 Salt 1 tsp 2 tsp Sugar 2 tsp 4 tsp 1050 type flour 360 g 720 g Wheat wholemeal flour 180 g 300 g Dry yeast 1 packet 11/2 packet Program: , , VOLLKORNBROT" If using the timer, do not use eggs, but add more water. Divide the dough when ready into 2 ­ 4 parts, form long loaf shapes and leave them to rest for 30 ­ 40 minutes. [. . . ]