Manual Clatronic bba 2605 (page 47 of 66) (English, German, Dutch, French, Spanish)

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ENGLISH

• Before putting the appliance away for storage, make sure

that it is perfectly cool, clean and dry. Put the appliance

away with the lid closed.

Questions & Answers on Baking

• The bread sticks to the container after baking

Leave the bread to cool for about 10 minutes after baking

– turn the container upside down. If necessary move the

kneading peg shaft back and forth. Grease the kneading

pegs before baking.

• How do you avoid the forming of holes in the bread

owing to the presence of the kneading pegs

You can remove the kneading pegs with your ﬁ ngers

covered with ﬂ our before leaving the dough to rise for the

last time. Depending on the program the display must still

show a total time of approx. 1:30 hours. If do not wish to do

so, use the hook after baking. 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 ﬂ our is used owing

its greater content of gluten.

Remedy:

a) Reduce the amount of ﬂ our and adjust the amounts of

the other ingredients. When the bread is ready, it will still

have a large volume.

b) Spread a tablespoon of heated liqueﬁ ed margarine on

the ﬂ our.

• The bread rises and spills over anyway

a) If a V-shaped ditch forms in the middle of the bread,

the ﬂ our does not have enough gluten. This means that

the wheat contains too little protein (it happens during

especially rainy summers) or that the ﬂ our is too moist.

Remedy:

add one tablespoon of wheat gluten for 500 g of wheat.

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 ﬂ our was poor in gluten.

– Draft caused by opening the lid while baking.

• 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 ﬂ our or

liquid can still be added. If the bread must have a particular

aspect after baking, proceed as follows: before the last

rising phase (Depending on the program the display must

still amount to a total time of approx. 1:30 hours.) open the

lid with caution and shortly and carve the bread crust while it

is forming with a sharp pre-heated knife, scatter cereals on it

or spread a mixture of potato ﬂ our and water on the crust to

give it a glossy ﬁ nish. This is the last time that the lid can be

opened, otherwise the bread will go down in the middle.

• What do the type numbers for ﬂ our mean?

The lower the type number, the less roughage the ﬂ our

contains and the lighter it will be.

• What is wholemeal ﬂ our?

Wholemeal ﬂ our is made of all types of cereals including

wheat. The term “wholemeal” means that the ﬂ our was

ground from whole grain and hence it has greater contents

of roughage thus making the wheat wholemeal ﬂ our darker.

However, the use of wholemeal ﬂ our does not make the

bread darker as it is widely believed.

• What must be done when using rye ﬂ our?

Rye ﬂ our does not contain any gluten and the bread hardly

rises. In order to make it easily digestible a rye wholemeal

bread with leaven is to be made.

The dough will rise only if one part of 550 type ﬂ our is added

to every four parts of rye ﬂ our without gluten.

• What is the gluten in ﬂ our?

The higher the type number, the lower the gluten contents

of the ﬂ our are and the less the dough will rise. The highest

quantity of gluten is contained in 550 type ﬂ our.

• How many different ﬂ our types are there and how are

they used?

a) Corn, rice and potato ﬂ our are suitable for people

allergic to gluten or for those who suffer from sprue or

celiac disease. See the relevant recipes in the operating

instructions.

b) Spelt ﬂ our is very expensive, but it is free from chemical

additives because spelt grows on very pool soil and

requires no fertilizers. Spelt ﬂ our is especially suitable

for allergic people. It can be used in all those recipes

described in the operating instructions requiring ﬂ our

types 405, 550 or 1050.

c) Millet ﬂ our is especially suitable for people suffering

from many allergies. It can be used in all recipes

requiring ﬂ our types 405, 550 or 1050 as described in

the operating instructions.

d) Durum wheat ﬂ our is suitable for baguettes thanks to its

consistency and it can be replaced with durum wheat

semolina.

• How can fresh bread be made easier to digest?

If a mashed boiled potato is added to the ﬂ our and kneaded

in the dough the fresh bread is easier to digest.

• What doses of rising agent should be used?

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 ﬂ our used.

• What can be done if the bread tastes of yeast?

a) Reduce the amount of sugar if sugar is being used. The

bread will be slightly lighter.

b) Add 1,5 tablespoon of vinegar for a small bread loaf and

2 tablespoons for a large loaf to the water.

c) Use buttermilk or keﬁ r instead of water. This is possible

for all the recipes and it is recommended for the fresh-

ness of the bread.

05-BBA 2605 Neu.indd 4705-BBA 2605 Neu.indd 47 04.01.2008 10:45:03 Uhr04.01.2008 10:45:03 Uhr

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Clatronic bba 2605 Manual

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