COMMENTS ON BAKING
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
ingredients.
The important ingredients, such as liquid, our, 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 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
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 structure of the
bread. The ideal our mixture contains 40% wholemeal our and 60%
white our.
Should you wish to add whole grains, soften them up overnight. Reduce
the quantity of our and liquid (up to 1/5 less) accordingly.
Leaven is indispensable in the making of rye our 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 our). The quantities in the recipes
(½ - ¾ - 1 bag) must be followed to cut down on bread crumbing.
If leaven-dough powder is used in other concentrations, (packs of 100
g for 1 kg our), 1 kg of our 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 according 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 BASIS 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 tbsp for 500 g of our and raise
the quantity of liquid by ½ tbsp.
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 our.
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 baking substances and ingredients are available in whole food,
health food shops and the health food departments of grocery stores
or from our mills.
2. ADJUSTING THE INGREDIENTS
If certain ingredients are increased or reduced, ensure that the
proportions of the original recipe are kept. In order to achieve a
perfect result, take note of the following basic rules on adjusting the
ingredients:
Liquid/our: 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 rst kneading. Should it be too moist, add
more our until the correct consistency is achieved. If the dough is too
dry, knead in spoonful by spoonful of water.
Replacing liquids: Should you use ingredients in the recipes which
contain liquid (such as cream-cheese, yoghurt, etc.), the liquid quantities
must be adjusted accordingly. When using eggs, break then into the
measuring jug and ll 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 tsp, 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 add the liquid rst and then the yeast. Only in case of very
heavy dough such as rye bread, we recommend to ll in rst the
our and the dry yeast and to pour the liquid on top to ensure proper
kneading. 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 (when using the
time delay), contact between the yeast and the liquid must be avoided.
Always use the same measuring units. We recommend to use the
measuring spoon for tablespoon and teaspoons. All quantities should
be weighed exactly. For liquids you should use the measuring jug.
Abbreviations in the recipes mean:
tbsp = level tablespoon (or measuring spoon large)
tsp. = level tea spoon (or measuring spoon small)
g = grams
ml = millilitres
bag = package dry yeast of 7 g content for 500 g our
corresponds to 20 g fresh yeast
Adding of fruit, nuts or seeds
If you wish to include further ingredients, this can be done in all programs
(except jam) as soon as the signal sound is heard. If the ingredients are
added too early, they can be ground up by the kneader.
Model 68511 is supplied with sets of different kneading blades, the
smaller ones are for small bread in stage I, the larger ones for large
bread in stage II, the bended ones for the double bread pan.
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 can be used as well. Some recipes can only be used in Size
I, as the bread will become too big in size II and the dough may overow.
In programs without size selection this function is inactivated.
4. BREAD WEIGHTS AND VOLUMES
In the following recipes you will nd exact bread weights: You will state
that the weights for pure white bread are less than those for wholemeal
bread. This is because white our rises more and therefore is somewhat
limited.
In spite of these exact weight details, certain differences may occur.
The actual bread weight is dependent 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 raising. Nevertheless, they do not overow. The bread
bulging over the pan edge will be somewhat lighter browned as the
bread in the pan.
It is recommended to use the FAST program for sweet breads, then the
lesser quantities (only these) can be baked with the described recipe
also in the HEFEKUCHEN program; thus the bread will be lighter.
Select the yeast pastries program and then the Size I.
5. BAKING RESULTS
The baking results are mostly depending on the local situation (soft
water, high humidity, great heights state of the ingredients, etc.). For
this reason, the gures in the recipes are only clues and have to be
adapted accordingly. If one or the other recipe is not successful, do not
give up, if necessary try to nd out the cause and try again, for example
with alternative quantity proportions.
Before you bake a bread overnight with the timer delay, we recommend
that you make a trial bread so that the recipe can be altered.
