Comments On Baking - Unold Backmeiser 68615 Bedienungsanleitung

Dough rises and flows over the baking
tin.
Bread has collapsed.
Bread is dented after baking.
Stiff, lumpy texture
Not baked in the centre.
Open, coarse texture or full of holes.
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 correct 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
42
Very soft water so that yeast fermentation is stronger.
Too much milk has influenced yeast fermentation
Bread volume larger than the bread pan causing it to collapse
Too early or too fast yeast fermentation due to warm water, warm
baking chamber or high humidity level.
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
prefer a softer and lighter crust, you can replace the sugar with
honey.
Gluten, that is formed through kneading, provides the structure of
the bread. The ideal flour mixture contains 40% wholemeal flour
and 60% white flour.
Should you wish to add whole grains, soften them up overnight.
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 following recipes concentrated leaven-
dough powder which comes 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.
f/k
c
a/f
c/h/i
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