Breville BBM400, Instruction Book

Page: 40 / 44

40
STEPS FOR MAKING BAGUETTES
Method
1. Place ingredients into the bread pan in the
order listed. Wipe any spills from outside
of pan.
2. Insert the bread pan into position in the
baking chamber and close the lid.
3. Press MENU to choose setting
BAGUETTE(14).
4. Choose CRUST COLOUR MEDIUM for
best results.
5. Press START | CANCEL to commence
cycle. The bread maker will start the first
stage of the baguette making process of
kneading and proving the dough.
6. When you hear the bread maker beep (after
1 hour 20 minutes) remove bread pan.
Turn dough onto a lightly floured work
bench and need until dough just comes
together. Do not overwork or the dough
with toughen.
7. Divide dough into 4 and lightly shape into
baguettes.
8. Place baguettes onto trays and with a sharp
knife cut 2-3 slits diagonally across each
baguette. Brush with a little water.
9. Using the hooks under the one of the
racks; hook the other rack so that it hangs
underneath. Position the two racks into the
bread maker and close the lid.
10. Press START | CANCEL to recommence
the cycle.
11. After cycle has completed press START |
CANCEL to stop KEEP WARM setting.
12. Using oven mitts, remove baguettes from
bread maker.
CRISP BAGUETTES
INGREDIENTS 1KG
Water 180ml
Salt 1 teaspoon
Bread flour 290g
Yeast: active dry 1 teaspoon
SESAME BAGUETTES
INGREDIENTS 1KG
Water 170ml
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 250g
Yeast: active dry 1 teaspoon
After shaping brush with water and sprinkle
Sesame seeds 1 tablespoon
KALAMATA AND OLIVE OIL
BAGUETTES
INGREDIENTS 1KG
Water 170ml
Extra virgin olive oil 1 ½ tablespoons
Salt ¾ teaspoon
Sugar 1 teaspoon
Bread flour 280g
Yeast: active dry 1 teaspoon
Add to the Fruit and Nut Dispenser or at Beeps
Pitted kalamata olives 40g (¼ cup)
TIP
Dry olives with paper towelling before placing
into the fruit and nut dispenser.