Comments On Baking - Unold Backmeister MULTI 68211 Bedienungsanleitung

1. INGrEdIENTs
As each ingredient has a particular role in the success of bread-making,
the measuring is as important as the correct order of adding ingredi-
ents.
The important ingredients, such as liquid, flour, salt, sugar and yeast
(both dry and fresh yeast can be used) affect the successful re-sults in
the preparation of bread and dough. Therefore always use the approp-
riate quantities in the correct proportions to one another.
Use lukewarm ingredients if you are starting to bake immediately. 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 thin-
ner without otherwise affecting the baking results. Should you pre-fer 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, soak them 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 acetic 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 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 appro-priate
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 measuring cup 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 BASIS or the VOLLKORN programs, so that
it rises and bakes properly.
Wheat bran / gluten should be added to the dough when a particularly
roughage-full and light bread is required. Use 1 tblsp for 500 g of flour
and rise the quantity of liquid by ½ tblsp.
Wheat germ 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 bar-
ley 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 guidelines of the manufacturer.
Pure lecithin powder is a natural a natural emulsion that rises the ba-
king volume, makes the crumb tender and softer and prolongs the fres-
hness.
All the above boldly-printed baking substances and ingredients are
available in whole food, health food shops and the health food depart-
ments 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 adjus-
ting 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 appro-priate
liquid quantities must be adjusted accordingly. When using eggs, break
them into the measuring cup and fill up with liquid to the required le-

cOMMENTs ON BaKING

vel.
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 tsp, to
avoid excessive rising. The same is the case in regions where soft wa-
ter is present.
3. addING aNd MEasUrING THE INGrEdIENTs aNd
QUaNTITIEs
Always add the liquid first and then the yeast. Only in case of very
heavy dough such as rye bread, we recommend to fill in the flour and
the dry yeast first and to pour the liquid on top to ensure proper knea-
ding. However, if this is combined with the TIME function, make sure,
that any contact between yeast and liquid is avoided until the program
starts.
In order to prevent the yeast from fermenting too soon (in particular
using the time delay), contact between the yeast and the liquid must
be avoided.
Always use the same units in measuring, which means that with the
indication of tablespoon and teaspoons either use the measuring spoon
supplied or spoons which are normally used in the household.
Weighing in grams is preferable due to their accuracy.
The supplied measuring cup can be used for millilitres measurements.
Abbreviations in the recipes mean:
500 g flour - corresponds to 20 g fresh yeast
4. addING OF FrUIT, NUTs Or sEEds
Should you wish to include further ingredients, this can be done in all
programs (except jams) as soon as the beep sound is heard. If the in-
gredients are added too soon, they can be ground up by the kneader.
Should there be no sizes mentioned in the recipes because they do
not exist in the prescribed program, then the small and also the large
quantities will be successful for the appropriate type in the mentioned
program. The programs without size selection are pro-grammed ap-
propriately.
5. BrEad WEIGHTs aNd vOLUMEs
In the following recipes you will find exact details of bread weight that
our advisor, Ms. Blum has ascertained after baking: You will es-tablish
that the weights for pure white bread are less than those for wholemeal
bread. This is because white flour rises more and there-fore is some-
what limited.
In spite of these exact weight details, certain differences may occur.
The actual bread weight is very much dependant on the humidity in the
air on preparation.
All breads that have a high proportion of wheat will achieve a greater
volume and in the highest weight class will rise above the pan edge
after the last rising. Nevertheless, they do not overflow. The bread bul-
ging over the pan edge will be somewhat lighter browned as the bread
in the pan.
It is recommended that the FAST program is used for sweet breads,
then the lesser quantities (only these) can be baked with the pre-scri-
bed recipe also in the HEFEKUCHEN program; thus the bread will be
lighter. Select the yeast pastries program and then the stage I.
6. BaKING rEsULTs
The baking results are in particular dependent upon the local situation
(soft water, high humidity, great heights state of the ingredients, etc.).
For this reason, the figures in the recipes are only clues and have to
be adapted accordingly If one or other recipe is not success-ful, do not
give up, moreover try to find out the cause and try again, for example
with alternative quantity proportions.
Before you bake a bread overnight with the time delay, we recommend
that you make a trial bread so that the recipe can be altered, if nee-
ded.
tbsp = tablespoon (or measuring spoon large)
tsp. = level tea spoon (or measuring spoon
small)
g = grams
ml = millilitres
bag = bag package dry yeast of 7 g content for
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