Manual Clatronic mwg 753 (page 27 of 37) (English, German)

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ENGLISH

package. Fill the measuring beaker with the liquid

leaven and top it up with the other liquid ingredients in

the right doses as speciﬁ ed in the recipe.

• Wheat leaven which often comes dry improves the

workability of the dough, the freshness and the taste.

It is milder that rye leaven.

• Use either the BASIC or WHOLE WHEAT program

when baking leavened bread. Baking ferment can

used to replace the leaven. The only difference is

in the taste. It is ﬁ t to be used in the bread baking

machine.

• Wheat bran is added to the dough if you want particu-

larly light bread rich in roughage. Use one tablespoon

for 500 g of ﬂ our and increase the quantity of liquid by

½ tablespoon.

• Wheat gluten is a natural additive obtained from

wheat proteins. It makes the bread lighter and more

voluminous. The bread falls in more rarely and it is

more easily digestible. The effect can be easily ap-

preciated when baking wholemeal and other bakery

products made of home-milled ﬂ our.

• The black malt used in some recipes is dark-roasted

barley malt. It is used to obtain a darker bread crust

and soft part (e.g. brown bread). Rye malt is also

suitable but it is not as dark. You can ﬁ nd this malt in

whole food shops.

• You can add bread spices to all of our mixed breads.

Add to taste or manufacturer speciﬁ cations.

• Pure lecithin powder is a natural emulsiﬁ er that

improves the volume of the bread, makes the soft part

softer and lighter and keeps it fresh longer.

2. Adapting the doses

If the doses need to be increased or reduced, make sure

that the proportions of the original recipe are maintained.

To obtain a perfect result, the basic rules below for the

adapting of the ingredient doses must be following:

• Liquids/ﬂ our: the dough ought to be soft (not too

soft) and easy to knead without becoming stringy.

A ball can be obtained by kneading it lightly. This is

not the case with heavy doughs like rye wholemeal

or cereal bread. Check the dough ﬁ ve minutes after

the ﬁ rst kneading. If it is too moist, add some ﬂ our

until the dough has reached the right consistency. If

the dough is too dry add a spoonful of water at a time

during the kneading.

• Replacing liquids: When using ingredients con-

taining liquids in a recipe (e.g. curd cheese, yogurt,

etc.), the required amount of liquid must be reduced.

When using eggs beat them in the measuring beaker

and ﬁ ll it with the other required liquid up to the envi-

saged amount.

If you are living in a place located at a high altitude (more

than 750 m) the dough rises faster. The yeast can be

reduced in these cases by ¼ to ½ of a teaspoon to pro-

portionally reduce its rising. The same is true of places

with particularly soft water.

3. Adding and measuring the ingredients and quan-

tities

• Always put in ﬁ rst the liquid and the yeast at the

end. To avoid that the yeast acts too fast (in particular

when using the timing function), contact between the

yeast and the liquid must be avoided.

• When measuring use the same measuring units,

that is to say use either the measuring spoon supplied

with the bread baking machine or a spoon used in

your home when the recipes require doses measured

in tablespoons and teaspoons.

• The measures in grams must be weighed precisely.

• For the millimeter indications you can use the sup-

plied measuring beaker which has a graduated scale

of 50 to 200 ml.

The abbreviations in the recipes mean:

EL = level tablespoonful

(or large measuring spoon)

TL = level teaspoonful

(or small measuring spoon)

g = grams

ml = milliliter

Packet (Pckg) = 7g dry yeast for 500 g of ﬂ our –

corresponds to 20 g of fresh yeast.

4. Bread weights and volumes

• You will see that the weight of pure white bread is less

than that of wholemeal bread. This depends on the

fact that white ﬂ our raises more and hence limits need

to be posed.

• The actual bread weight depends much on the air hu-

midity of the room at the moment of the preparation.

• All breads with a substantial portion of wheat reach a

large volume and exceed the container edge after the

last rising in the case of the highest weight class. But

the bread does not spill over. The part of the bread

outside the tin is more easily browned compared to

the bread in the tin.

• When the QUICK program is suggested for sweet-

breads, you can use the ingredients in smaller quan-

tities also for the SWEET program to make a lighter

bread.

5. Baking results

• The result of the baking depends on the on-site con-

ditions (soft water – high air humidity – high altitude

– consistency of the ingredients, etc.). Therefore, the

recipe indications are reference points which can be

adapted. If one recipe or another does not go straight

the ﬁ rst time, do not let yourself be discouraged.

Try to ﬁ nd the cause and try it again by varying the

proportions.

• If the bread is too brightly colored after baking, you

can continue baking in the hot air mode until done.

• It is recommended to bake a test bread before actual-

ly setting the timing function for use overnight so that

you can make the necessary changes if necessary.

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

05-MWG 753 B 27 13.10.2005, 16:34:15 Uhr

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Clatronic mwg 753 Manual

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