Unold Backmeister 8610 Bedienungsanleitung Seite 29

• 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 measuring jug and
add the appropriate quantity of liquid mentioned in the recipe.
• Wheat leaven dough, that can also be bought dried, improves the dough quality, the
freshness and the taste. It is milder than rye leaven dough.
• Bake leaven bread in the BASIC MODE, so that it rises and bakes properly.
• Wheat bran should be added to the dough when a particularly roughage-full and light bread is
required. Use 2 teaspoons for 300 g of flour and raise the quantity of liquid by ½ tablespoon.
• Wheat gluten is a natural helper out of grain protein. It makes the bread lighter, gives a better
volume, sinks less often and is more wholesome. This is particularly the case with wholemeal
breads and pastries and those made from self-ground flour.
• Colour malt, which we use in several recipes, is a dark-roasted barley malt. It is used to obtain
a darker crumb and crust (such as black bread). A rye malt is also available and is not so dark.
Such malts are available in whole food shops.
• Bread seasoning can be added to all mixed breads. The quantity used depends on the taste
and the information of the manufacturer.
• Pure lecithin powder is a natural a natural emulsion that raises the baking volume, makes the
crumb tender and softer and prolongs the freshness.
All the above boldly-printed baking substances and ingredients are available in whole food, health
food shops and the health food departments of grocery stores or from flour mills.
2. Adjusting the ingredients
In cases where certain ingredients are increased or reduced, ensure that the proportions in the
original recipe are maintained. In order to achieve a perfect result, take note of the following basic
rules on adjusting the ingredients:
• Liquid/flour: The dough must be soft (not too soft), slightly sticky and not stringy. Light dough is
in a ball, whereas with heavier dough, such as rye wholemeal or other wholemeal breads, this is
not the case. Check the dough 5 minutes after the first kneading. Should it be too moist, add
more flour until the correct consistency is achieved. If the dough is too dry, knead in spoonful by
spoonful of water.
•
Replacing liquids: Should you replace ingredients in the recipes which contain liquid (such as
cream-cheese, yoghurt, etc.), the appropriate liquid quantities must be adjusted accordingly.
When using eggs, break then into the measuring jug and fill up with liquid to the required level.
If you live high up (above 2,500 ft.), the dough rises more quickly. In such regions the amount of
yeast can be reduced by ¼ to ½ teaspoon, to avoid excessive rising. The same is the case in
regions where soft water is present.
3. Adding and measuring the ingredients and quantities
• Always use the same units in measuring, which means that with the indication of tablespoons or
teaspoons either use the measuring spoon supplied with baking automatic or spoons which are
normally used in the household.
• Weighing in grams is preferable due to their accuracy.
• The supplied measuring jug with a scale of 50 ml to 250 ml can be used for millilitres measure-
ments.
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