Charlescraft NBR BBM3 - HINTS AND SUGGESTIONS; Baking Tips and Advice; COMMON QUESTIONS

HINTS AND SUGGESTIONS
Your Charlescraft BreadChef has been designed to eliminate most of the problems typically encountered with
home br ead baking . All of our recipes have been ki tchen tested anp produce perfect loaves of bread . Howe v er ,
sometimes things can go wrong . The helpful hints listed below will help you achieve cons i stent results with your
bread maker.
REMEMBER : A bread maker isn 't human . It doesn 't measure ingredients or check that the yeast is fresh . It doesn't
remember to put the kneading paddle in pl ace, make sure the power is turned on, or remove the bread before it
sits too long in the machine , getting soggy wi th condensation. For these tasks , the baker is still respon s ible.
1. Pl ace yeast in a crater in the top of the flour - away from salt , sugar and water.
2. Ensure your i ngredients are FRESH -especially the yeast. Regardless of the exp i rat i on date on the container ,
never keep yeast more than 3 months . To t est your yeast for freshness dissolve 1 tsp of sugar into 1/2 cup of
warm wa t er and add 1 tsp of yeast. After a f ew minutes the mixture shou ld start to bu b ble and foam.
3. Check your dough during the kneading process . After 10 min ut es , it should look like a smooth , elastic round
ball. If it has a " lumpy" cons i stency add water 1 Tbsp at a time . If it is "soupy " add fl our 1 Tb sp at a time.
Just before baking starts your l oaf should be slightly below the top of the bak i ng pan. However in Qu ick
mode, the loaf wi ll be somewhat shorter . It will cont i nue to ri se after baking starts.
4. During rising it is common for the window to become covered with condensation. This is normal and will clear
after baking starts.
5 .Be sure to add ingredients in order listed in recipes and that all ingredients are at room temperat u re .
6. 0ccasionally your bread may over-rise . This could be caused by ex cessive room or ingredient temperature.
Make sure all ingred i ents, espec i ally water, are room temperature only .
7. When baking a loaf immediately after another yo u must allow the breadmaker to cool for 25 to 30 minutes .
In addition, ri nse and clean the bread pan with cool water and allow it to return to room temperature before
adding ingredients for the next l oaf .
8
.Dough is usually sticky at the end of the dough cyc le. Turn it out onto a floured surface after completion. After
shaping only bake in a conventional oven - not a microwave.
COMMON QUESTIONS
1.0. Why does the kneading blade come out in the bread?
A. Th is in normal. Remove blade wi th a pl astic or wooden utensi l to avoid scratchi ng the non-stick surface.
2.0. The kneading blade is stuck in the bottom of the pan . How do I remove it?
A. Pour hot water into the pan and let sit for 1 0 minutes.
3.0. What happens if bre ad is left in pan after bak i ng?
A. The bread will become very soggy, as excess moisture cannot escape . It is best to remove bread when
baking is complete .
4. 0. Can ou tside recipes be used?
A. Yes , however , it is necessary to adjust ingredients to be in the same proportions as the r ecipes in
this book.
5.0. Why do loaves vary in height and weigh t?
A. Whole wheat or rye fl our br ead are usually shorter than bas ic breads. Also some br eads u se less fl our so
they will be shorter than usual.