tsp > Teaspoon
tbsp > Tablespoon
Ingredients
Water > 255 ml
Salt > 1½ tsp
T55 our > 420 g
Dried yeast > 2 tsp
Accessories
1 baking tray (5)
2 non-stick baguette plates (6)
1 scorer (8)
1 brush (11)
To make your baguettes even softer, add one tbsp of
oil to your recipe. If you want to give more colour to
your baguettes, add 2 tsp of sugar to your
ingredients.
The 2 stages, the kneading and rising of the dough, are
carried out automatically and last a total of 1h 10 (25 min of
kneading followed by 45 min. for the rising of the dough).
Begin to shape 4 dough pieces and cover the 4 other dough
pieces with a cloth or clinglm.
You can vary the avours by garnishing your bread. To
do this, simply moisten and then roll the dough pieces
in sesame or poppy seeds.
For best results, score a
1 cm diagonal slit
across the baguettes
using a serrated knife
or the supplied scorer.
You can vary the presentation of your baguettes by
scoring slits along the length of the baguette.
With the kitchen brush provided, generously moisten the
top of the baguettes, taking care not to get too much water
on the non-stick trays.
IMPORTANT The seam of the baguettes must be
underneath
Italian Bread
(programme 2): for 4 ciabattas
tsp > Teaspoon
tbsp > Tablespoon
Ingredients
Water > 360 ml
Salt > 2 tsp
T55 our > 500 g
Dried yeast > 2 tsp
Accessories
1 baking tray (5)
2 non-stick trays for individual loaves (7)
1 brush (11)
The 2 stages, the kneading and rising of the
dough, are carried out automatically and last a
total of 1h 20 (25 min. of kneading followed by
55 min. for the rising of the dough).
Begin to shape 2 dough pieces and cover the
2 other dough pieces with a cloth or clinglm.
With the kitchen brush, spread a little olive oil
over the ciabatta.
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