Gluten Free Bread - Linea 2000 Domo B3958 Mode D'emploi

www.domo-elektro.be
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.
THE CENTRE OF THE BREAD IS NOT SUFFICIENTLY BAKED
• This may be due to the type of flour you used, often too heavy varieties such as
rye flour or wholemeal flour. Try to program an extra kneading process when
using these types of flour. As soon as the bread maker has terminated the first
kneading process, you press stop. Next, you reprogram the bread maker and press
'start/stop': the appliance will start kneading again, a larger quantity of air has
now been absorbed by the dough.
• You could also try selecting the dark crust colour, because this slightly increases
the baking temperature.
1 st
265 ml
750g
9 g
375 g
2/3 tl
1 1/2 tl
25 g
300 ml
1 st
350 ml
1000g
12 g
500 g
3/4 tl
2 tl
36 g
400 ml
85
B3958
1 st
440 ml
1250g
15 g
625 g
4/5 tl
2 1/2 tl
45 g
500 ml