Comments On Baking - Unold 68415 Notice D'utilisation

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 cor-
rect 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 prefer a softer and lighter crust, you
can replace the sugar with honey.
Gluten, that is formed through kneading, provides the struc-
ture 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 over-
night. 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 fol-
lowing 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. 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 appropriate 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 meas-
uring jug and add the appropriate quantity of liquid men-
tioned in the recipe.
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Wheat leaven dough, that can also be bought dried, im-
proves the dough quality, the freshness and the taste. It is
milder than rye leaven dough. Bake leaven bread in the BA-
SIS or the VOLLKORN programs, 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
1 ES for 500 g of flour and raise the quantity of liquid by
½ ES.
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 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 emulsion that raises the
baking volume, makes the crumb tender and softer and
prolongs the freshness.
All the above boldly-printed baking substances and ingre-
dients 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 re-
duced, 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 ingredi-
ents:
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 whole-
meal breads, this is not the case. Check the dough 5 min-
Stand 31.7.2020