Manual Unold 68511 Backmeister (page 44 of 134) (English, German, Dutch, French, Spanish)

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ANSWERS TO QUERIES ON THE APPLIANCE AND HANDLING

The bread sticks in the pan after baking

Allow the bread to cool off for approx. 20-30 min., then turn the pan

cautiously without pouncing it on the worktop or table. If necessary,

slightly waggle the blades (kneader connections). Before baking

is commenced, rub a little oil on the kneaders. Before placing the

kneaders into the bread pan, ll the holes in the kneaders with heat

resisting margarine to avoid dough from sticking to the underside.

How can the holes in the bread from the kneader be avoided?

Before the last raising phase, you can remove the kneader with oured

ngers (see the timing of the program process on the display). Should

you not wish to do that, use the hooked skewer after baking If you do

this carefully you can avoid larger holes.

The dough ows over the bread pan.

This may occur, when wheat our is used, which rises more due to the

higher gluten portion.

Remedy:

- reduce the our quantity and adapt the other ingredients. The

baked bread will still have a large volume;

- Add 1 tbsp of melted margarine on top of the our;

- select a shorter program, for example the program RAPID/

SCHNELL.

The bread rises, but sinks in the baking phase

a) if a “V” formed channel appears in the bread middle gluten is

missing, that means that either the our contains too little protein

(occurs in rainy summers) or the our is damp. In this case we

recommend:

- Select the program RAPID/SCHNELL.

- Add 1 tbsp wheat gluten for every 500 g of our.

b) if the bread sinks like a funnel in the middle then it could be that:

- the water temperature was too high;

- to much water was used;

- gluten is missing.

When can the Breadmaker lid be opened during the baking

process?

Basically it is always possible when the kneading takes place. During

this time, one can add small amounts of our or liquid. If the bread

has to have a particular appearance after baking, take the following

steps: before the last raising, carefully and shortly open the lid (see

the program process table), make a cut in the crust with a sharp pre-

warmed knife, sprinkle seeds on the surface or spread a potato-our

and water mixture on the crust so that it shines after baking. This is the

last phase in which the BREADMAKER lid can be opened, otherwise

the bread will sink.

The bread crust is not brown enough.

Mix 1 egg yolk with 1 tsp of cream and brush the dough after the last

kneading cycle.

What is gluten?

The higher the type gure, the less gluten is in the our and the less the

dough rises. The highest gluten portion is found in our of the German

type 550.

What is wholemeal our?

Wholemeal our can be made from all sorts of grain, even wheat. The

designation whole meal means that the our is ground from the whole

grain and thus has more roughage. Therefore wheat wholemeal our

is somewhat darker. Wholemeal bread is not necessarily darker as is

often assumed.

What has to be noted when using rye our?

Rye our does not contain any binding substances, thus pure rye

bread does not rise very much. To make it edible, a RYE WHOLEMEAL

BREAD must be made with leaven dough. The dough will only rise

when at least ¼ of the total our quantity is replaced by type 550 our.

Which different ours can be used?

a) Corn, rice, potato our can be used in particular for allergy patients

or persons suffering from sprue or celiaca. See the recipes in the

respective chapter.

b) Spelt our ist very expensive, but free of chemical residues as spelt

grows only on poor grounds. Spelt our is ideal for allergy patients.

All recipes for our type 405, 550, 1050 can be prepared with spelt

our as well.

c) Hard wheat our (durum) is ideal for French baguette due to its

consistency.

How can fresh bread be made more edible?

If a boiled puréed potato is put with the our and kneaded in, the fresh

bread is more edible.

In what proportion can one use raising substances?

It can be bought in various quantities, so one must observe the

manufacturer’s details on the package and the quantity set in relation

to the amount of our used, with both yeast and leaven dough.

The bread tastes of yeast:

a) if sugar is used, leave it out but the bread will not be so brown.

b) add to the water a quantity of spirits vinegar, for a small loaf = 1½

tbsp - for a large loaf 2 tbsp

c) replace the water with buttermilk or ker, this will improve the fres-

hness of the bread.

What do the type gures mean with our?

The lower the gure the less roughage is contained in the our and the

lighter it is and the more it rises because it contains a higher proportion

of gluten. Please nd below a schedule with the different types for

Germany, Austria, and Switzerland as well as some explanations.

Description German

Type No.

Austrian

Type No.

Swiss

Type No.

Wheat our very ne, white, e.g. for cake 405 480 400

plain white our for bread 550 780 550

medium our 1050 1600 1100

dark wheat our 1600 1700 1900

Rye our very ne 815 500 720

ne 997 960 1100

medium 1150 960 1100

wholemeal, rough 1740 2500 1900

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Unold 68511 Backmeister Manual

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