Manual Bomann cb 594 (page 25 of 44) (English, German)

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ENGLISH

• Baking ferment can used to replace the leaven. The

only difference is in the taste. It is ﬁ t 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 ta-

blespoon for 500 g of ﬂ our and increase the quantity

of liquid by ½ tablespoon.

• Wheat gluten is a natural additive obtained from whe-

at proteins. It makes the bread lighter and more volu-

minous. 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 ﬂ our.

• 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 ﬁ nd this malt in

whole food shops.

• Pure lecithin powder is a natural emulsiﬁ er that im-

proves the volume of the bread, makes the soft part

softer and lighter and keeps it fresh longer.

2. 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/ﬂ our: 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 ﬁ ve minutes after the

ﬁ rst kneading. If it is too moist, add some ﬂ our 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.

• Replacing liquids: When using ingredients containing

liquids in a recipe (e.g. curd cheese, yogurt, etc.), the

required amount of liquid must be reduced. When

using eggs beat them in the measuring beaker and ﬁ ll

it with the other required liquid up to the envisaged

amount.

If you are living in a place located at a high altitude

(more than 750 m) the dough rises faster. The yeast can

be reduced in these cases by 1/4 to 1/2 of a teaspoon

to proportionally reduce its rising. The same is true of

places with particularly soft water.

3. Adding and measuring the ingredients

and quantities

• Always put in ﬁ rst the liquid and the yeast at the end.

To avoid that the yeast acts too fast (in particular

when using the timing function), contact between the

yeast and the liquid must be avoided.

• When measuring use the same measuring units, that

is to say use either the measuring spoon supplied

with the bread baking machine or a spoon used in

your home when the recipes require doses measured

in tablespoons and teaspoons.

• The measures in grams must be weighed precisely.

• For the millimeter indications you can use the sup-

plied measuring beaker which has a graduated scale

of 50 to 300 ml.

The abbreviations in the recipes mean:

EL = level tablespoonful

(or large measuring spoon)

TL = level teaspoonful

(or small measuring spoon)

g = grams

ml = milliliter

Packet = 7g dry yeast for 500 g of ﬂ our –

corresponds to 20 g of fresh yeast.

• Fruit, nuts or cereal ingredients. If you wish to add

other ingredients, you can do so in speciﬁ c programs

(see the “Program Phase Timing” table), when you

here the acoustic signal. If you add the ingredients

too early, they will be crushed during the kneading.

4. Recipes for the CB 594 type

bread baking machine

The following recipes are for various bread sizes. In

some programs (see the “Program Phase Timing” table)

a difference is made in the weights. We recommend you

to use

Level I for a bread loaf of 750 g and

Level II for a bread loaf between 1000 and 1300 g.

If no levels are speciﬁ ed in the recipe, it means that they

are not envisaged in the proposed programs and that

both small and large quantities can be used.

5. Bread weights and volumes

• In the following recipes you will ﬁ nd exact indications

regarding the bread weight. You will see that the

weight of pure white bread is less than that of whole-

meal bread. This depends on the fact that white ﬂ our

raises more and hence limits need to be posed.

• Despite the precise weight indications there may be

slight differences. The actual bread weight depends

much on the air humidity of the room at the moment

of the preparation.

• All breads with a substantial portion of wheat reach a

large volume and exceed the container edge after the

last rising in the case of the highest weight class. But

the bread does not spill over. The part of the bread

outside the tin is more easily browned compared to

the bread in the tin.

• When the SCHNELL program is suggested for

sweetbreads, you can use the ingredients in smaller

quantities also for the SÜSSES BROT program to

make a lighter bread.

6. Baking results

• The result of the baking depends on the on-site con-

ditions (soft water – high air humidity – high altitude

– consistency of the ingredients, etc.). Therefore, the

recipe indications are reference points which can be

adapted. If one recipe or another does not go straight

the ﬁ rst time, do not let yourself be discouraged.

Try to ﬁ nd the cause and try it again by varying the

proportions.

• If the bread is too pale after baking, you can leave it

to brown with the baking program.

• It is recommended to bake a test bread before

actually setting the timing function for use overnight

so that you can make the necessary changes if

necessary.

05-CB 594 D_GB_H Neu.indd 2505-CB 594 D_GB_H Neu.indd 25 10.01.2008 14:29:09 Uhr10.01.2008 14:29:09 Uhr

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Bomann cb 594 Manual

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