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BBA 5013 СВ
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Bomann BBA 5013 СВ [24/78] Tips for recipes

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 the our 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 of our. 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 cut-

ting 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 bak-

ing 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

immediately. If you wish to set the program phase timing func-

tion, it is advisable to use cold ingredients to avoid that the

yeast starts to rise too early.

• Margarine, butter and milk affect the avor 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 our during the kneading

provides for the structure of the bread. The ideal our mixture

is composed of 40% wholewheat our and 60% white our.

• If you wish to add whole grains, leave them to soak overnight.

Reduce the quantity of our and the liquid (up to 1/5 less).

• Leaven is indispensable with rye our. 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

this reason concentrated 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 mea-

suring 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 BASIC or WHOLE WHEAT program when bak-

ing 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 our

and increase the quantity of liquid by ½ tablespoon.

• Wheat gluten is a natural additive obtained from wheat pro-

teins. 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 proportions 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:

• Liquids/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 dough like

rye wholewheat or cereal bread. Check the dough ve minutes

after the rst kneading. If it is too moist, add some 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 ll it up with the other required liquids to

the envisaged amount.

If you are living in a place located at a high altitude (more than

750 m above sea level) the dough rises faster. The yeast can

be reduced in these cases by ¼ to ½ teaspoon to proportionally

reduce its rising. The same is true of places with particularly soft

water.

Bomann BBA 5013 СВ [24/78] Tips for recipes

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