Comments On Baking - Unold Backmeister 8610 Bedienungsanleitung

Fault
Mushroom-like surface, not −
properly baken
Uneven or lumpy bread
slices
Flour residues on the bread
crust
*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. 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.
d) Only use fresh and properly stored ingredients.
e) Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all
ingredients by one third.
f) Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be
reduced accordingly.
g) Use 1-2 tablespoons less during wet weather.
h) Use cold liquids.
i) Immediately remove the bread from the pan after baking and allow it to cool down on a grille
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 teaspoon 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.
• Margarine, butter and milk only affect the taste of the bread.
• 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 bread from rye flour. 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). Please observe the instructions of the respective
manufacturer.
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Cause
bread volumen large than bread pan
− too much flour in particular with white bread
− too much or not enough salt
− too much sugar
− sweet ingredients in addition to sugar
− bread has not cooled down sufficiently (steam has
escaped)
− flour was not properly kneaded at the sides
Remedy
a/f
f
a/b
a/b
b
i
g / l