EN54
Please see P. EN11
for the making
procedure.
2
Start
Select menu ‘21’
1
Carry out natural yeast fermention. (P. EN55)
Ύ
Install bread blade in the bread pan.
Ώ
Add the natural yeast (fermented) first and then the flour, water and other ingredients.
ΐ
Place the bread pan into the main unit.
You can make
various natural yeast
bread with the
dough. (P. EN58)
Ingredients
Natural yeast bread dough
High-gluten flour 300
g
Butter 10
g
Granulated sugar 18
g
(1½ tbsp)
Salt 5
g
(1 tsp)
Water* 170
g
(mL)
Natural yeast (fermented)
25
g
(2 tbsp)
*
Use cold water at a temperature of approx. 5 ˚C
when the room temperature is over 25 ˚C.
Preparations
(P. EN16)
Natural
yeast
bread
dough
making
Measure the weight
after mixing the natural
yeast (fermented)!
Put the dough in a metal bowl, cover
it with a plastic wrap and place it in a
refrigerator for 30
-
60 minutes.
Sprinkle high-gluten flour
Sprinkle some high-gluten flour on the
dough rolling board, the rolling pin and
the dough.
խӪ
If the dough is sticky, sprinkle more
high-gluten flour.
The dough made with natural yeast
(fermented) is stickier than that made
with instant dry yeast.
ӍIf the bread dough is sticky
)(
)(
3
Press 《嶋 (Cancel) when you hear the beep sound, and
Take out the dough immediately.
Time required: approx. 4 hr
1
3
2
Ӫ To reset
Ӫ To stop after starting (Hold)
Ӎ To add raisins and
other ingredients
(P. EN18)
(P. EN20)
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