Questions & Answers On Baking - BOMANN CB 593 Instruction Manual

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The bread sticks to the container after baking The bread sticks to the container after baking
The bread sticks to the container after baking The bread sticks to the container after baking
•
Leave the bread to cool for about 10 minutes after baking – turn the container upside down. If necessary
move the kneading peg shaft back and forth. Grease the kneading pegs before baking.
How do you avoid the forming of holes in the bread owing to the presence of the kneading pegs How do you avoid the forming of holes in the bread owing to the presence of the kneading pegs
• How do you avoid the forming of holes in the bread owing to the presence of the kneading pegs How do you avoid the forming of holes in the bread owing to the presence of the kneading pegs
You can remove the kneading pegs with your fingers covered with flour before leaving the dough to rise for
the last time. Depending on the program the display must still show a total time of approx. 1:30 hours. If do
not wish to do so, use the hook after baking. If you proceed with caution, you can avoid the forming of a
large hole.
The dough spills over when it is left to rise. The dough spills over when it is left to rise.
• The dough spills over when it is left to rise. The dough spills over when it is left to rise.
This happens in particular when wheat flour is used owing its greater content of gluten.
Remedy:
a) Reduce the amount of flour and adjust the amounts of the other ingredients. When the bread is ready, it
will still have a large volume.
b) Spread a tablespoon of heated liquefied margarine on the flour.
The bread rises and spills over anyway The bread rises and spills over anyway The bread rises and spills over anyway The bread rises and spills over anyway
•
a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This means
that the wheat contains too little protein (it happens during especially rainy summers) or that the flour is
too moist.
Remedy: add one tablespoon of wheat gluten for 500 g of wheat.
b) If the bread has a funnel shape in the middle, the possible cause can be one of the following:
– the water temperature was too high;
– too much water was used;
– the flour was poor in gluten.
– Draft caused by opening the lid while baking.
When can the lid of the bread baking machine be opened during the baking? When can the lid of the bread baking machine be opened dur When can the lid of the bread baking machine be opened dur When can the lid of the bread baking machine be opened dur
•
Generally speaking, it is always possible while the kneading is underway. During this phase small
quantities of flour or liquid can still be added.
If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase
(Depending on the program the display must still amount to a total time of approx. 1:30 hours.) open the lid
with caution and shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter
cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish. This is the
last time that the lid can be opened, otherwise the bread will go down in the middle.
What do the type numbers for flour mean? What do the type numbers for flour mean?
• What do the type numbers for flour mean? What do the type numbers for flour mean?
The lower the type number, the less roughage the flour contains and the lighter it will be.
What is wholemeal flour? What is wholemeal flour? What is wholemeal flour? What is wholemeal flour?
•
Wholemeal flour is made of all types of cereals including wheat. The term "wholemeal" means that the flour
was ground from whole grain and hence it has greater contents of roughage thus making the wheat
wholemeal flour darker. However, the use of wholemeal flour does not make the bread darker as it is widely
believed.
What must be done when using rye flour? What must be done when using rye flour? What must be done when using rye flour? What must be done when using rye flour?
•
Rye flour does not contain any gluten and the bread hardly rises. In order to make it easily digestible a rye
wholemeal bread with leaven is to be made. The dough will rise only if one part of 550 type flour is added to
every four parts of rye flour without gluten.
What is the gluten in flour? What is the gluten in flour?
• What is the gluten in flour? What is the gluten in flour?
The higher the type number, the lower the gluten contents of the flour are and the less the dough will
rise.The highest quantity of gluten is contained in 550 type flour.
How many different flour types are there and how are they used? How many different flour types are there and how are they used? How many different flour types are there and how are they used? How many different flour types are there and how are they used?
•
a) Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from sprue or
celiac disease. See the relevant recipes in the operating instructions.
b) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool
soil and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in all
those recipes described in the operating instructions requiring flour types 405, 550 or 1050.
c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes
requiring flour types 405, 550 or 1050 as described in the operating instructions.
d) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum
wheat semolina.
Хлебопечка Боманн BOMANN CB 593 / 595
Questions & Answers on Baking Questions & Answers on Baking Questions & Answers on Baking Questions & Answers on Baking
ing the baking? ing the baking? ing the baking?
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