Comments On Baking - Unold BACKMEISTER EXTRA 68511 Bedienungsanleitung

Bread is dented after baking.
Stiff, lumpy texture
Not baked in the centre.
Open, coarse texture or full of ho-
les.
Mushroom-like surface that has not
been baked properly
Unevenly sliced or lumpy bread.
Remedying the mistakes
a Measure the ingredients correctly.
b Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten.
c Use another liquid or allow it too cool down to room temperature.
d Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add
the crumbled or dried yeast. Avoid direct contact between yeast and liquid.
e Only use fresh and properly stored ingredients.
f Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one third.
g Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced.
h Use 1-2 tablespoons less during wet weather.
i Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-SCHNELL to
shorten the rising phases.
j Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least 15 minutes
before it is cut.
k Diminish the yeast or all ingredients by one quarter of the specified amount.
l Add one tablespoon of wheat gluten to the dough.

COMMENTS ON BAKING

1. Ingredients
As each ingredient has a particular role in the success of
bread-making, the measuring is important as the correct
order of adding ingredients.
The important ingredients, such as liquid, flour, salt, sugar
and yeast (both dry and fresh yeast can be used) affect the
successful results in the preparation of bread and dough.
Therefore always use the appropriate quantities in the cor-
rect proportions to one another.
Use lukewarm ingredients if you are immediately starting
to bake. If the TIME program is to be used, the ingredients
must be cold so that the yeast does not ferment too soon.
Margarine, butter and milk only affect the taste of the bread.
Sugar can be reduced by 20 % so that the crust will be
lighter and thinner without otherwise affecting the baking
results. Should you prefer a softer and lighter crust, you
can replace the sugar with honey.
Gluten, that is formed through kneading, provides the struc-
ture of the bread. The ideal flour mixture contains 40%
wholemeal flour and 60% white flour.
Not enough gluten in the flour.
Too much liquid
Too much flour or insufficient liquid
Not enough yeast or sugar
Too much fruit, wholemeal or other ingredients.
Old or poor quality flour
Too much or insufficient liquid.
High amount of moisture.
Recipe with moist ingredients, e.g. yoghurt.
Too much water.
No salt.
High amount of moisture; water was too warm.
Liquid was too hot.
Bread volume larger than the tin
Too much flour, particularly with white bread.
Too much yeast or insufficient salt.
Too much sugar
Sweet ingredients in addition to the sugar.
Bread has not cooled down sufficiently.
Flour was not properly kneaded in at the sides
Should you wish to add whole grains, soften them up over-
night. Appropriately reduce the quantity of flour and liquid
(up to 1/5 less).
Leaven is indispensable in the making of rye flour bread.
It contains milk and vinegar acid bacteria that cause the
bread to be light and slightly sour. Making it up oneself
takes up quite some time. Therefore we use in the follow-
ing recipes concentrated leaven-dough powder which co-
mes in packs of 15 g (for 1 kg of flour). The quantities in
the recipes (½ - ¾ - 1 bag) must be adhered to cut down
on bread crumbing.
If leaven-dough powder is used in other concentrations,
(packs of 100 g for 1 kg flour), 1 kg flour must be reduced
by 80 g or as appropriate to suit the recipe.
Liquid leaven dough, available packed in bags, can also be
used well. As far as quantities are concerned adjust to the
details on the packing. Fill the leaven dough into a measu-
ring jug and add the appropriate quantity of liquid menti-
oned in the recipe.
l
a/b/h
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
b
j
g/l
51