Linea 2000 DOMO B3957 Mode D'emploi page 72

B3957
recipes
BUTTERMILK BREAD
Ingredients:
Granular yeast
(or fresh yeast)
White flour
Whole-wheat flour
Salt
Eggs
Buttermilk
GLUTEN FREE BREAD
Ingredients:
Fresh yeast
Gluten free flour
Salt
Sugar
Butter or oil
Water or semi
skimmed milk
PROBLEMS WHICH MIGHT OCCUR
Several factors can cause your bread to fail. In the following list you will find a series
of problems and possible solutions.
THE BREAD HAS CAVED IN
If your bread looks caved in, this means the dough you made was too moist. Try
adding a smaller quantity of water. When you use preserved fruits or vegetables,
please make sure they have been soaked and thoroughly dried beforehand. You could
also try using a lighter variety of flour. If your bread caves in, tbis could also be the
result of over-rising. The dough has risen to an extent it could not cope with. In this
case, try adding a little less yeast, 1 or 2 grammes.
750g
1 tl
10 g
280 g
190 g
1 tl
1 st
265 ml
750g
9 g
375 g
2/3 tl
1 1/2 tl
25 g
300 ml
1000g
1 1/4 tl
13 g
375 g
250 g
1 1/4 tl
1 st
350 ml
1000g
12 g
500 g
3/4 tl
2 tl
36 g
400 ml
72
www.domo-elektro.be
1250g
1 1/2 tl
16 g
470 g
310 g
1 1/2 tl
1 st
440 ml
1250g
15 g
625 g
4/5 tl
2 1/2 tl
45 g
500 ml