Manual Bomann cb 593 (page 29 of 94) (English, German, Dutch, Polish, Portuguese)

379762

Zoom out

Zoom in

1/94

h) In case of warm weather do not use the timing function. 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) Never grease the tin!

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

Remarks on

Remarks onRemarks on

Remarks on the Recipes

the Recipes the Recipes

the Recipes

1.1.

Ingredients

IngredientsIngredients

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

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

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.

• 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 flour during the kneading provides for the structure of the bread. The ideal

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

(up to 1/5 less).

• Leaven is indispensable with rye flour. 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 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

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

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

is milder that rye leaven.

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

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

bread baking machine.

• 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 1/2 tablespoon.

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

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

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

softer and lighter and keeps it fresh longer.

2.2.

Adapting the doses

Adapting the dosesAdapting 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

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.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Bomann cb 593 in the language / languages: English, German, Dutch, Polish, Portuguese as an attachment in your email.

The manual is 1,22 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

Bomann cb 593 Manual

Product: