Answers To Queries On The Appliance And Handling - Unold 68511 Bedienungsanleitung

ANSWERS TO QUERIES ON THE APPLIANCE AND HANDLING

The bread sticks in the pan after baking
Allow the bread to cool off for approx. 20-30 min., then turn the pan
cautiously without pouncing it on the worktop or table. If necessary,
slightly waggle the blades (kneader connections). Before baking
is commenced, rub a little oil on the kneaders. Before placing the
kneaders into the bread pan, fill the holes in the kneaders with heat
resisting margarine to avoid dough from sticking to the underside.
How can the holes in the bread from the kneader be avoided?
Before the last raising phase, you can remove the kneader with floured
fingers (see the timing of the program process on the display). Should
you not wish to do that, use the hooked skewer after baking If you do
this carefully you can avoid larger holes.
The dough flows over the bread pan.
This may occur, when wheat flour is used, which rises more due to the
higher gluten portion.
Remedy:
- reduce the flour quantity and adapt the other ingredients. The
baked bread will still have a large volume;
- Add 1 tbsp of melted margarine on top of the flour;
- select a shorter program, for example the program RAPID/
SCHNELL.
The bread rises, but sinks in the baking phase
a) if a "V" formed channel appears in the bread middle gluten is
missing, that means that either the flour contains too little protein
(occurs in rainy summers) or the flour is damp. In this case we
recommend:
- Select the program RAPID/SCHNELL.
- Add 1 tbsp wheat gluten for every 500 g of flour.
b) if the bread sinks like a funnel in the middle then it could be that:
- the water temperature was too high;
- to much water was used;
- gluten is missing.
When can the Breadmaker lid be opened during the baking
process?
Basically it is always possible when the kneading takes place. During
this time, one can add small amounts of flour or liquid. If the bread
has to have a particular appearance after baking, take the following
steps: before the last raising, carefully and shortly open the lid (see
the program process table), make a cut in the crust with a sharp pre-
warmed knife, sprinkle seeds on the surface or spread a potato-flour
and water mixture on the crust so that it shines after baking. This is the
last phase in which the BREADMAKER lid can be opened, otherwise
the bread will sink.
The bread crust is not brown enough.
Mix 1 egg yolk with 1 tsp of cream and brush the dough after the last
kneading cycle.
What is gluten?
The higher the type figure, the less gluten is in the flour and the less the
Wheat flour
Rye flour
44
Description
very fine, white, e.g. for cake
plain white flour for bread
medium flour
dark wheat flour
very fine
fine
medium
wholemeal, rough
dough rises. The highest gluten portion is found in flour of the German
type 550.
What is wholemeal flour?
Wholemeal flour can be made from all sorts of grain, even wheat. The
designation whole meal means that the flour is ground from the whole
grain and thus has more roughage. Therefore wheat wholemeal flour
is somewhat darker. Wholemeal bread is not necessarily darker as is
often assumed.
What has to be noted when using rye flour?
Rye flour does not contain any binding substances, thus pure rye
bread does not rise very much. To make it edible, a RYE WHOLEMEAL
BREAD must be made with leaven dough. The dough will only rise
when at least ¼ of the total flour quantity is replaced by type 550 flour.
Which different flours can be used?
a) Corn, rice, potato flour can be used in particular for allergy patients
or persons suffering from sprue or celiaca. See the recipes in the
respective chapter.
b) Spelt flour ist very expensive, but free of chemical residues as spelt
grows only on poor grounds. Spelt flour is ideal for allergy patients.
All recipes for flour type 405, 550, 1050 can be prepared with spelt
flour as well.
c) Hard wheat flour (durum) is ideal for French baguette due to its
consistency.
How can fresh bread be made more edible?
If a boiled puréed potato is put with the flour and kneaded in, the fresh
bread is more edible.
In what proportion can one use raising substances?
It can be bought in various quantities, so one must observe the
manufacturer's details on the package and the quantity set in relation
to the amount of flour used, with both yeast and leaven dough.
The bread tastes of yeast:
a) if sugar is used, leave it out but the bread will not be so brown.
b) add to the water a quantity of spirits vinegar, for a small loaf = 1½
tbsp - for a large loaf 2 tbsp
c) replace the water with buttermilk or kefir, this will improve the fres-
hness of the bread.
What do the type figures mean with flour?
The lower the figure the less roughage is contained in the flour and the
lighter it is and the more it rises because it contains a higher proportion
of gluten. Please find below a schedule with the different types for
Germany, Austria, and Switzerland as well as some explanations.
German Austrian
Type No. Type No.
405
550
1050
1600
815
997
1150
1740
Swiss
Type No.
480 400
780 550
1600 1100
1700 1900
500 720
960 1100
960 1100
2500 1900