Manual Bomann MWB 1912 CB (page 10 of 19) (English)

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the

last time.

Depending on

the

program

the

display

must still

show a total

time

of approx.

1:30

hours.

do not

wish to do

so, use

the hook

aÍter baking.

|Í

you

proceed

with caution,

you

can avoid

the

Íorming

of a

large hole.

The dough

spills

over

when

it is

left

rise.

This happens

particu|ar

when

wheat Í|our

is used

owing

its

greater

content of

gluten.

Remedy:

Reduce the

amount

oÍ flour

and adjust

the

amounts

the other

ingredients.

When the

bread

is ready,

it will still

have a

large

volume.

b) Spread

a tablespoon

heated

liquefied

margari-

ne on the

flour.

The bread

rises

and spills

over anyway

|Í

V.shaped ditch

forms in the

midd|e oÍ the

bread,

the

flour does

not have enough

gluten.

This means

that the

wheat contains

too

little

prote-

(it

happens during especially

rainy summers)

that

the

flour is too

moist.

Remedy: add one tab|espoon

oÍ

wheat

g|uten

for

500

wheat.

IÍ the bread

has a funnel shape

the

midd|e'

the

possible

cause

can be one

oÍ the Íollowing:

the

water temperature

was too

high;

too

much

waler was

used;

the flour

was

poor

gluten.

draÍt caused

by opening the

lid whi|e

baking.

When can

you

open

the door

oÍ the

microwave

when

baking?

Generally speaking,

it is always

possible

while

the

kneading is

underway.

During

this

phase

small

quanti-

ties

oÍ flour or

liquid

can

sti|| be added.

the bread

must

have

particu|ar

aspect aÍter

baking,

proceed

as Ío||ows: Careful|y

and brieÍ|y open

the door

before the

last rising

(depending

the

program,

the display

must show a

remaining time of

about 1:30),

remove the baking

pan

and carve

the

Íorming bread crust using

a sharp,

preheated

kniÍe or

sprinkle

grains

top,

or brush the bread crust

with

a cornstarch/water

mixture to

give

it a

glazed

look

once baked.

You can open the

microwave

for

the

last

time

in this

given period.

The

bread

will collapse

you

miss

this step.

What

do the type

numbers Íor

flour

mean?

The lower

the type

number, the

less roughage the

flour

contains and the

lighter it will

be.

What is who|emeal Í!our?

Who|emealÍlour

is made

of al|types of

cerea|s

including

wheat. The

term

'Wholemeal"

means that

the

flour was

ground

Írom who|e

grain

and

hence

has

greater

contents

of roughage thus

making the

wheat who|emea|

Í|our

darker.

However,

the

use oÍ

wholemeal flour does

not make the bread darker

widely

believed.

What

must be done

when

using

rye flour?

Rye

Í|our does

not contain

any

g|uten

and the bread

hardly

rises.

order

make it

easily

digestible a

rye

wholemeal bread

with leaven

to be

made.

The dough

wi|| rise on|y

one

part

oÍ 550

type

flour is

added

to every

four

parts

oÍ rye

Ílour without

g|uten'

What

the

gluten

in flour?

The

higher the type

number, the

lower the

gluten

contents

oÍ the

Í|our are

and the

less

the

dough

wi||

nse.

The

highest

quantity

oÍ

gluten

contained

550 type

Í|our.

How

many

different

flour

types are there

and

how

are they

used?

Corn,

rice

and

potato

f|our

are suitab|e

Íor

peop|e

a||ergic to

g|uten

or Íor those

who

suffer

from

sprue or celiac

disease. See the

relevant recipes

the operating

instructions.

Spelt

Í|our is Very expensive, but

it is Íree Írom

chemical

additives

because spelt

grows

very

pool

soil and

requires no fertilizers.

Spelt

flour

especially suitable

for allergic

people.

can be

used

all those

recipes described

the opera-

ting

instructions requiring

Í|our

types

405'

550 or

050.

Millet flour is

especially suitable

for

people

suffering

Írom many al|ergies. |t can be used in a||

recipes requiring Í|our

types

405'

550

1050

described

in the operating

instructions.

Durum wheat

Í|our is

suitab|e

for

baguettes thanks

its consistency and

can be

replaced with

durum

wheat

semolina.

How

can

fresh

bread be

made

easier to digest?

|Í

mashed

boi|ed

potato

is added to the f|our and

kneaded

the dough the

fresh

bread

easier to

diges.t.

What doses oÍ

rising

agent shou!d be used?

For

yeast

and

leaven which must

be bought

difÍe.

rent

quantities

the

producer's

instructions

the

package

and

adapt the

quantity

to the amount oÍ

Í|our used.

What

can be done

if the

bread tastes oÍ

yeast?

Reduce

the

amount oÍ sugar if

sugar

being

used.

The

bread

will

slightly

lighter.

Add 1,5

tab|espoon

oÍ vinegar Íor

a smal| bread

|oaf

and

tablespoons

Íor

|arge loaf

to the

water.

Use

buttermi|k or

keÍir

instead

oÍ

water. This is

possible

for allthe recipes

and

it is recommended

for

the

Íreshness

of the bread'

Why

does the bread

made in

an oven taste diÍfe.

rent

from

the bread

made with

the bread baklng

machine?

lÍ depends on the different degree oÍ

humidity:the

bread

baked drier

the oven owing to the

larger

baking space,

while

the

bread made in the machine is

moister.

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Bomann MWB 1912 CB Manual

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