Tips For Recipes - BOMANN BBA 5002 CB Mode D'emploi

Problem Cause
The dough If the water is too soft the yeast fer-
rises too much ments more
and spills over
Too much milk affects the fermentation
the baking tin
of the yeast
The bread The dough volume is larger than the tin
goes down in and the bread goes down
the middle
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.
No salt at all or too little salt
Too much liquid
Heavy, lumpy Too much flour or not enough liquid
structure.
Not enough yeast or sugar
Too much fruit, wholewheat or one of
the other ingredients
Old or stale flour
The bread is Too much or nor enough liquid
not baked in
Too much humidity
the center
Recipe with moist ingredients such as
yogurt
Open or Too much water
coarse struc-
No salt
ture or too
High humidity, water too hot
many holes
Too much liquid
Mushroom- Bread volume to big for the tin
like, unbaked Too much flour, especially for white
surface
bread
Too much yeast or not enough salt
Too much sugar
Sweet ingredients besides the sugar
The bread Bread not cooled enough (the vapor
slices are has not escaped)
unequal or
lumpy
Flour deposits The flour was not worked well on the
on the bread sides during the kneading
crust
Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all ingredients
have been added.
c) Use another liquid or leave it to cool at room temperature.
Add the ingredients specified in the recipe in the right order.
Make a small ditch in the middle of the flour 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 specified amount of flour. 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.
60
g) In case of very humid weather remove 1-2 tablespoons of
Remedy
water.
f/k
h) In case of warm weather do not use the timer function. Use
cold liquids.
c
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 cut-
a/f
ting it.
j) Reduce the amount of yeast or of all the ingredient doses
by1/4.
c/h/i
k) Do not grease the baking tin!
l) Add a tablespoon of wheat gluten to the dough.
a/b
h
a/b/g
1. Ingredients
a/b
Since each ingredient plays a specific role for the successful bak-
ing of the bread, the measuring is just as important as the order in
b
which the ingredients are added.
d
• The most important ingredients like the liquid, flour, salt, sugar
a/b/g
and yeast (either dry or fresh yeast can be used) affect the
h
successful outcome of the preparation of the dough and the
bread. Always use the right quantities in the right proportion.
g
• Use lukewarm ingredients if the dough needs to be prepared
g
immediately. If you wish to set the program phase timing func-
b
tion, it is advisable to use cold ingredients to avoid that the
h/i yeast starts to rise too early.
• Margarine, butter and milk affect the flavor of the bread.
c
• Sugar can be reduced by 20% to make the crust lighter and
a/f
thinner without affecting the successful outcome of the baking.
f
If you prefer a softer and lighter crust replace the sugar with
honey.
a/b
• Gluten, which is produced in the flour during the kneading
a/b
provides for the structure of the bread. The ideal flour mixture
b
is composed of 40% wholewheat flour and 60% white flour.
• If you wish to add whole grains, leave them to soak overnight.
j
Reduce the quantity of flour and the liquid (up to 1/5 less).
• Leaven is indispensable with rye flour. It contains milk and
acetobacteria that make the bread lighter and ferment thor-
oughly. You can make your own leaven but it takes time. For
g/i
this reason concentrated leaven powder is used in the recipes
below. The powder is sold in 15 g packets (for 1 kg of flour).
Follow the instructions given in the recipes (½, ¾ or 1 packet).
If less leaven than 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 flour must be reduced
by 80 g for 1 kg of flour.
• Liquid leaven sold in bags is also available and it is suitable for
use. Follow the doses specified on the package. Fill the meas-
uring cup with the liquid leaven and top it up with the other
liquid ingredients in the right dosage as specified in the recipe.
• Wheat leaven, which often comes dry, improves the workability
of the dough, the freshness and the taste. It is milder than rye
leaven.
• Use either the NORMAL or VOLLKORN program when baking
leavened bread.
• Wheat bran is added to the dough if you want particularly light
bread rich in roughage. Use one tablespoon for 500 g of flour
and increase the quantity of liquid by ½ tablespoon.

Tips for Recipes