Adjust Doses; Add And Measure Ingredients And Quantities; Bread Weights And Volumes; Gluten Free Bread (For Allergy Sufferers) - Clatronic BBA 3774 Mode D'emploi

recipes (½, ¾ or 1 packet). If less leaven than requested is used the
bread will crumble.
• If leaven powders with a different concentration (100 g packet for 1 kg
of flour) are used, the quantity of flour must be reduced by 80 g for
1 kg of flour.
• Liquid leaven sold in bags is also available and it is suitable for use.
Follow the doses specified on the package. Fill the measuring cup
with the liquid leaven and top it up with the other liquid ingredients in
the right dosage as specified in the recipe.
• Wheat leaven, which often comes dry, improves the workability of the
dough, the freshness and the taste. It is milder than rye leaven.
• Use either the Basic or Whole wheat programme when baking
leavened bread. Baking ferment replaces the leaven and is purely a
question of personal taste. This is very well suited for the use in the
bread maker.
• Wheat bran is added to the dough if you want particularly light bread
rich in roughage. Use one tablespoon for 500 g of flour 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
appreciated when baking whole wheat and other bakery products
made of home-milled flour.
• Coloured malt is a 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 find this malt in whole food
shops.
• Bread seasoning can generally be added to all our brown breads.
The amount depends on your personal taste and the manufacturer's
specifications.
• Pure lecithin powder is a natural emulsifier that improves the volume
of the bread, makes the soft part softer and lighter and keeps it fresh
for longer.

Adjust Doses

If the doses need to be increased or reduced, make sure that the pro-
portions of the original recipe are maintained. To obtain a perfect result,
the basic rules below for the adjustment of the ingredient doses must be
following:
• Liquids / flour: 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 dough like rye whole wheat or
cereal bread. Check the dough five minutes after the first kneading.
If it is too moist, add some flour 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 rec-
ipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid must
be reduced. When using eggs beat them in the measuring beaker
and fill it up with the other required liquids to the envisaged amount.
If you are living in a place located at a high altitude (more than 750 m
above sea level) the dough rises faster. The yeast can be reduced in
these cases by ¼ to ½ teaspoon to proportionally reduce its rising.
The same is true of places with particularly soft water.

Add and Measure Ingredients and Quantities

• Always put in first 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 maker, 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.
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• For the millilitre indications you can use the supplied measuring cup,
which has a graduated scale of 50 ml – 250 ml.
The abbreviations in the recipes mean:
tbs = level tablespoonful (or large measuring spoon)
tsp = level teaspoonful (or small measuring spoon)
g = grams
ml = millilitre
packet = 7 g dry yeast for 500 g of flour – corresponds to 21 g of
fresh yeast
• Fruit, nuts or cereal ingredients: If you want to add further ingredi-
ents, you may do so after the 10 signal tones of the respective pro-
grammes. If you add the ingredients too early, they will be crushed
during the kneading.

Bread Weights and Volumes

• You will see that the weight of pure white bread is less than that of
whole wheat bread. This depends on the fact that white flour rises
more and hence limits need to be posed.
• The actual bread weight depends much on the humidity of the room
at the time of preparation.
• All breads with a substantial portion of wheat reach a large volume
and exceed the baking tin edge after the last rising in case of the
higher weight level. 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.

Gluten Free Bread (for Allergy Sufferers)

• To successfully bake bread from gluten-free flour, do not use the
Timer function, even if the programme permits it. Gluten-free flours
require warm or hot liquid in order to rise. For this reason, you must
start the programme right away.
• The crust of gluten-free bread is not as brown as the crust of bread
that contains gluten. We recommend that you set the degree of
browning to "Dark". In addition, you can mix an egg yolk with sweet
or sour cream and coat the bread with a remaining programme time
of 1 : 15.

Baking Results

• The baking result depends on the on-site conditions (soft water –
high humidity – high altitude – consistency of the ingredients, etc.).
Therefore, the recipe indications are reference points, which can be
adjusted. You can find more recipes in cookbooks or on the internet.
You can also use ready-mixes.
• If one recipe or another does not work out straight the first time, do
not be discouraged. Try to find 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
programme "12. Bake".

Programme Sequence and Recipe Ideas

The following recipes are for various bread sizes. In some programmes
a difference is made in weight.
CAUTION:
• Should you wish to bake smaller loaves, simply adjust the ingredi-
ents in the recipe accordingly.
• Ensure that the weight of the ingredients does not exceed 750 g in
level or 1100 g in level .
NOTE:
The times indicated for the individual phases in the programme
sequence are merely guidelines. Minor deviations may occur, as the
product is under constant development.
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