Clatronic BBA 2983 Instruction Manual & Guarantee page 22

• 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.
• 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 containing
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 envisaged
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 quantities
• 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 300 ml.
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05-BBA 2983 22
The abbreviations in the recipes mean:
EL = evel tablespoonful
(or large measuring spoon)
TL = level teaspoonful
(or small measuring spoon)
g = grams
ml = milliliter
Packet = 7g dry yeast for 500 g of fl our –
corresponds to 20 g of fresh yeast.
• Fruit, nuts or cereal ingredients. If you wish to add
other ingredients, you can do so in specifi c programs
(see the "Program Phase Timing" table), when you
here the acoustic signal. If you add the ingredients too
early, they will be crushed during the kneading.
4. Recipes for the BBA 2983 type
bread baking machine
The following recipes are for various bread sizes. In some
programs (see the "Program Phase Timing" table) a diffe-
rence is made in the weights. We recommend you to use
STUFE 750g = for a loaf weight up to approx. 750g
STUFE 1000g = for a loaf weight up to approx. 1000g
STUFE 1250g = for a loaf weight up to approx. 1250g
5. Bread weights and volumes
• In the following recipes you will fi nd exact indications
regarding the bread weight. You will see that the
weight of pure white bread is less than that of whole-
meal bread. This depends on the fact that white fl our
raises more and hence limits need to be posed.
• Despite the precise weight indications there may be
slight differences. The actual bread weight depends
much on the air humidity 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 SCHNELL program is suggested for
sweetbreads, you can use the ingredients in smaller
quantities also for the SÜSSES BROT program to
make a lighter bread.
6. 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 pale after baking, you can leave it
to brown with the baking program.
• 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.
04.04.2005, 10:56:41 Uhr