Domo B3958 - Gluten Free Bread

www.domo-elektro.be B3958
85
Eggs 1 st 1 st 1 st
Buttermilk 265 ml 350 ml 440 ml
GLUTEN FREE BREAD
Ingredients:
750g 1000g 1250g
Fresh yeast 9 g 12 g 15 g
Gluten free our 375 g 500 g 625 g
Salt 2/3 tl 3/4 tl 4/5 tl
Sugar 1 1/2 tl 2 tl 2 1/2 tl
Butter or oil 25 g 36 g 45 g
Water or semi
skimmed milk
300 ml 400 ml 500 ml
PROBLEMS WHICH MIGHT OCCUR
Several factors can cause your bread to fail. In the following list you will nd 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 our. 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 our you used, often too heavy varieties such as
rye our or wholemeal our. Try to program an extra kneading process when
using these types of our. As soon as the bread maker has terminated the rst
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.