Bedienungsanleitung Bomann cb 594 (Seite 24 von 44) (Deutsch, Englisch)

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Questions & Answers on the Recipes

Problem Cause Solution

The bread rises

too fast.

– too much yeast, too much ﬂ our,

not enough salt

a/b

– or several of these causes

The bread does

not rise at all or not

enough.

– no yeast at all or too little a/b

– old or stale yeast d

– liquid too hot c

– the yeast has come into contact with

the liquid

– wrong ﬂ our type or stale ﬂ our d/l

– too much or not enough liquid a/b/g

– not enough sugar a/b

The dough rises

too much and spills

over the baking tin.

– if the water is too soft the yeast

ferments more

– too much milk affects the fermentati-

on of the yeast

The bread goes

down

in the middle.

– the dough volume is larger than the

tin and the bread goes down.

a/f

– the fermentation is too short or

too fast owing to the excessive

temperature of the water or the

baking chamber or to the excessive

moistness.

c/h/i

The bread has a

dip once the baking

is over.

– not enough gluten in the ﬂ our k

– too much liquid a/b/h

Heavy, lumpy

structure

– too much ﬂ our or not enough liquid a/b/g

– not enough yeast or sugar a/b

– too much fruit, wholemeal or of one

of the other ingredients

– old or stale ﬂ our d

The bread is not

baked

in the center.

– too much or not enough liquid a/b/g

– too much humidity g

– recipe with moist ingredients f

Open or coarse

structure or too

many holes

– Too much water f/g

– No salt b

– Great humidity, water too hot f/h

– Too much liquid c

Mushroom-like,

unbaked surface

– Bread volume too big for the tin a/e/j

– Too much ﬂ our, especially for white

bread

– Too much yeast or not enough salt a/b/j

– Too much sugar a/b

– Sweet ingredients besides the sugar b

The bread slices are

unequal or lumpy

– Bread not cooled enough (the vapor

has not escaped)

Flour deposits on

the bread crust

– The ﬂ our was not worked well on the

sides during the kneading.

Solutions for the problems

a) Measure the ingredients correctly.

b) Adjust the ingredient doses and check that all the

ingredients have been added.

c) Use another liquid or leave it to cool at room tem-

perature. Add the ingredients speciﬁ ed in the recipe

in the right order. Make a small ditch in the middle

of the ﬂ our and put in the crumbled yeast or the dry

yeast. Avoid letting the yeast and the liquid come into

direct contact.

d) Use only fresh and correctly stored ingredients.

e) Reduce the total amount of the ingredients, do not

use more than the speciﬁ ed amount of ﬂ our. Reduce

all the ingredients by 1/3.

f) Correct the amount of liquid. If ingredients containing

water are used, the dose of the liquid to be added

must be duly reduced.

g) In case of very humid weather remove 1-2 table-

spoons of water.

h) In case of warm weather do not use the timing func-

tion. Use cold liquids.

i) Take the bread out of the tin immediately after baking

and leave it on the grid to cool for at least 15 minutes

before cutting it.

j) Reduce the amount of yeast or of all the ingredient

doses by 1/4.

k) Add a tablespoon of wheat gluten to the dough.

Remarks on the Recipes

1. Ingredients

Since each ingredient plays a speciﬁ c role for the suc-

cessful baking of the bread, the measuring is just as im-

portant as the order in which the ingredients are added.

• The most important ingredients like the liquid, ﬂ our,

salt, sugar and yeast (either dry or fresh yeast can be

used) affect the successful outcome of the preparati-

on of the dough and the bread. Always use the right

quantities in the right proportion.

• Use lukewarm ingredients if the dough needs to be

prepared immediately. If you wish to set the program

phase timing function, it is advisable to use cold

ingredients to avoid that the yeast starts to rise too

early.

• Margarine, butter and milk affect the ﬂ avor of the

bread.

• Sugar can be reduced by 20% to make the crust

lighter and thinner without affecting the successful

outcome of the baking. If you prefer a softer and

lighter crust replace the sugar with honey.

• Gluten which is produced in the ﬂ our during the

kneading provides for the structure of the bread. The

ideal ﬂ our mixture is composed of 40% wholemeal

ﬂ our and 60% of white ﬂ our.

• If you wish to add cereals grains, leave them to soak

overnight. Reduce the quantity of ﬂ our and the liquid

(up to 1/5 less).

• Leaven is indispensable with rye ﬂ our. It contains milk

and acetobacteria that make the bread lighter and

ferment thoroughly. You can make your own leaven

but it takes time. For this reason concentrated leaven

powder is used in the recipes below. The powder

is sold in 15g packets (for 1 kg of ﬂ our). Follow the

instructions given in the recipes (1/2, _ or 1 packet).

If less leaven that requested is used the bread will

crumble.

• If leaven powders with a different concentration (100

g packet for 1 kg of ﬂ our) are used, the quantity of

ﬂ our must be reduced by 80 kg for a 1 kg of ﬂ our.

• Liquid leaven sold in bags is also available and it is

suitable for use. Follow the doses speciﬁ ed on the

package. Fill the measuring beaker with the liquid

leaven and top it up with the other liquid ingredients

in the right doses as speciﬁ ed in the recipe.

• Wheat leaven which often comes dry improves the

workability of the dough, the freshness and the taste.

It is milder that rye leaven.

• Use either the NORMAL or VOLLKORN program

when baking leavened bread.

05-CB 594 D_GB_H Neu.indd 2405-CB 594 D_GB_H Neu.indd 24 10.01.2008 14:29:08 Uhr10.01.2008 14:29:08 Uhr

Bomann cb 594 Seite 24

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