Manual Unold 8695 Backmeister Onyx (page 36 of 132) (English, German, Dutch, French, Italian, Spanish)

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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 correct 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 structure 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 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 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 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 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 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 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 TS, 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 first add the liquid and then the yeast. Only in case of

very heavy dough such as rye bread, we recommend to fill in

first the flour 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 (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 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 can be used for millilitres

measurements.

Abbreviations in the recipes mean:

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 500 g flour -

corresponds to 20 g fresh yeast

4. Adding of fruit, nuts or corn

Should you wish to include further ingredients, this can be done

in all programs (except jams) as soon as the peep sound is heard.

If the ingredients 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

programmed appropriately.

5. Bread weights and volumes

In the following recipes you will find exact details of bread:

However, you will see that the weights for pure white bread are

less than those for wholemeal bread. This is because white flour

rises more and therefore is somewhat 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 raising. Nevertheless, they do not

overflow. The bread bulging over the pan edge will be somewhat

lighter browned as the bread in the pan. It is recommended to

help please - does anyone know where I can get hold of or downlad an instruction book for my beckmeister onyx 8695 breadmaker
thank you
jennie Submitted on 15-2-2020 at 12:46
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Unold 8695 Backmeister Onyx Manual

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