Remarks On The Recipes - BOMANN CB 593 Instruction Manual

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h) In case of warm weather do not use the timing function. Use cold liquids.

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.

Reduce the amount of yeast or of all the ingredient doses by 1/4.

k) Never grease the tin!

Add a tablespoon of wheat gluten to the dough.

1. 1. 1. 1. Ingredients

Ingredients

Since each ingredient plays a specific role for the successful baking of the bread, the measuring is just as

important as the order in which the ingredients are added.

The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be

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used) affect the successful outcome of the preparation 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

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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 flavor of the bread.

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Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful

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outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey.

Gluten which is produced in the flour during the kneading provides for the structure of the bread. The ideal

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flour mixture is composed of 40% wholemeal flour and 60% of white flour.

If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and the liquid

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(up to 1/5 less).

Leaven is indispensable with rye flour. It contains milk and acetobacteria that make the bread lighter and

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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 flour). Follow the

instructions given in the recipes (1/2, 3/4 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 flour) are used, the quantity of

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flour must be reduced by 80 g for a 1 kg of flour.

Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified on the

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package. Fill the measuring beaker with the liquid leaven and top it up with the other liquid ingredients in

the right doses as specified in the recipe.

Wheat leaven which often comes dry improves the workability of the dough, the freshness and the taste. It

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is milder that rye leaven.

Use either the NORMAL or VOLLKORN program when baking leavened bread.

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Baking ferment can used to replace the leaven. The only difference is in the taste. It is fit to be used in the

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bread baking machine.

Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon

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for 500 g of flour and increase the quantity of liquid by 1/2 tablespoon.

Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and more

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voluminous. The bread falls in more rarely and it is more easily digestible. The effect can be easily

appreciated when baking wholemeal and other bakery products made of home-milled flour.

The black malt used in some recipes is dark-roasted barley malt. It is used to obtain a darker bread crust

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and soft part (e.g. brown bread). Rye malt is also suitable but it is not as dark. You can find this malt in

whole food shops.

Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part

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softer and lighter and keeps it fresh longer.

2. 2. 2. 2. Adapting the doses

Adapting the doses

If the doses need to be increased or reduced, make sure that the proportions of the original recipe are

maintained. To obtain a perfect result, the basic rules below for the adapting of the ingredient doses must be

following:

Liquids/flour: the dough ought to be soft (not too soft) and easy to knead without becoming stringy. A ball

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can be obtained by kneading it lightly. This is not the case with heavy doughs like rye wholemeal or cereal

bread. Check the dough five minutes after the first kneading. If it is too moist, add some flour until the

dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during

the kneading.

Хлебопечка Боманн BOMANN CB 593 / 595