Bomann bba 566 [52/66] Tips for recipes
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Bomann bba 566 [52/66] Tips for recipes

Bomann BBA 566 CB [52/66] Tips for recipes
52
Problem Cause Remedy
The bread is not baked in the center Too much or nor enough liquid a/b/g
Too much humidity g
Recipe with moist ingredients such as yogurt f
Open or coarse structure or too
many holes
Too much water f/g
No salt b
High humidity, water too hot f/h
Too much liquid c
Mushroom-like, unbaked surface Bread volume to big for the tin a/e/j
Too much our, especially for white bread e
Too much yeast or not enough salt a/b/j
Too much sugar a/b
Sweet ingredients besides the sugar b
The bread slices are unequal or
lumpy
Bread not cooled enough (the vapor has not escaped)
i
Flour deposits on the bread crust Theour was not worked well on the sides during the kneading k
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 specied in the recipe in the right order. Make a small
ditch in the middle of theour 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 specied amount ofour. 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.
g) In case of very humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timer 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 by1/4.
k) Do not grease the baking tin!
l) Add a tablespoon of wheat gluten to the dough.
Tips for Recipes
1. Ingredients
Since each ingredient plays a specic 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, our, 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 im-
mediately. 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 theavor 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 theour during the kneading provides
for the structure of the bread. The idealour mixture is composed of
40% wholewheatour and 60% white our.
• If you wish to add whole grains, leave them to soak overnight.
Reduce the quantity ofour and the liquid (up to 1/5 less).
• Leaven is indispensable with ryeour. It contains milk and aceto-
bacteria that make the bread lighter and ferment thoroughly. You
can make your own leaven but it takes time. For this reason concen-
trated leaven powder is used in the recipes below. The powder is
sold in 15 g packets (for 1 kg of our). 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 our) are used, the quantity of our must be reduced by 80 g
for 1 kg of our.
• Liquid leaven sold in bags is also available and it is suitable for use.
Follow the doses specied on the package. Fill the measuring cup
with the liquid leaven and top it up with the other liquid ingredients in
the right dosage as specied 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 leav-
ened bread.
• Wheat bran is added to the dough if you want particularly light bread
rich in roughage. Use one tablespoon for 500 g ofour and increase
the quantity of liquid by ½ 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 wholewheat and other bakery products
made of home-milled 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 nd
this malt in whole food shops.
• Bread seasoning can generally be added to all our brown breads.
The amount depends on your personal taste and the manufacturer’s
specications.
• Pure lecithin powder is a natural emulsier that improves the volume
of the bread, makes the soft part softer and lighter and keeps it fresh
for longer.
2.AdjustDoses
If the doses need to be increased or reduced, make sure that the pro-
portions of the original recipe are maintained. To obtain a perfect result,
the basic rules below for the adjustment of the ingredient doses must be
following:

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