User manual CLATRONIC BBA 3365

[. . . ] Ingrediënten Droge zuurdesem Water Margarine/boter Zout Suiker Bloem type 1150 Bloem type 1050 Gist Programma "NORMAL" Ingrédients Levain sec Eau Margarine/beurre Sel Sucre Farine de type 1150 Farine de type 1050 Levure Programme "NORMAL" ATENCIÓN: Indicates potential dangers for the device or other objects. In some programs you can bake larger and smaller breads in two levels. The bread maker offers 11 pre-installed programs with a total of 34 different settings. A baking program to bake only or to reheat baked bread to make it darker is completely new. [. . . ] How do you avoid the forming of holes in the bread owing to the presence of the kneading hooks You can remove the kneading hooks with your fingers covered with flour before leaving the dough to rise for the last time. If you proceed with caution, you can avoid the forming of a large hole. The dough spills over when it is left to rise This happens in particular when wheat flour is used owing to its greater content of gluten. 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. 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 instruction on the package and adjust the quantity to the amount of flour used. B) Add 1 ½ tablespoons of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. This is possible for all the recipes and it is recommended for the freshness of the bread. Why does the bread made in an oven taste different form the bread made with the bread maker?The bread is baked drier in the oven owing to the larger baking space, while the bread made in the bread maker is moister. Smoke comes out of the bak- The ingredients stick to the baking com- Disconnect from mains power supply and clean the outside of the baking tin Ing compartment or the vents partment or on the outside of the baking or the baking compartment. The bread goes down in the The bread is left too long in the tin after Take the bread out of the baking tin before the warming function is over. Middle and is moist at the bot- baking and warming It is difficult to take the bread The bottom of the loaf is stuck to the Clean the kneading hooks and shafts after baking. If necessary, fill the Out of the baking tin Baking tin with warm water for 30 minutes. Then the kneading hooks can be The ingredients are not mixed Incorrect program setting Check the selected menu and the other settings. Do not use the ingredients and start over again Touched while the machine was working The bread maker was working Ensure that the lid is properly closed after opening. [. . . ] In the following recipes you will find exact indications regarding the bread weight. You will see that the weight of pure white bread is less than that of wholewheat bread. This depends on the fact that white flour rises more and hence limits need to be posed. Despite the precise weight indications there may be slight differences. [. . . ]