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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) af-
fect 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 re-
sults. Should you prefer a softer and lighter crust, you can replace the sugar with h oney.
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 followed 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 of flour must be re-
duced 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 men-
tioned 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 flour 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 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 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.
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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 min-
utes 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 measur-
ing 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 re-
duced by ¼ to ½ TS, to avoid excessive rising. The same is the case in regions where soft water is present.
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