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With the oven, dough leavening times are also quicker.
LEAVENING FUNCTION
The leavening function cuts the leavening time, and makes the dough uniform, elastic and
easy to knead.
Compared to leavening on a surface in a room, dough leavened in the oven using our
special function rises better and more quickly, saving you time and helping you make
perfect dough for tasty, soft and fragrant pizzas.
Put the ball of dough into a plastic or glass oven proof container, covered with plastic film
or a damp cloth, and place it on a grill in the lower level.
Turn the control knob to the “leavening” icon, and set the temperature to 40 degrees by
turning the other control knob to the thermostat icon.
The dough is ready when it has doubled in size and the surface feels soft and elastic. This
will depend greatly on the type of dough and the type of flour in the dough, and the ambient
temperature in summer or winter.
Do not let the dough leavening for more than 3 hours.
BAKING BREAD
Thanks to the Pizza Stone, all types of bread and flour products can be baked with excellent
results. Crispy, fragrant, dry and soft.
The ideal function recommended is “TRADITIONAL CONVECTION COOKING” at 250°C.
To get to temperature sooner while preheating, we recommend selecting the function
“convection fan cooking (which is the PIZZA function)”, and letting the oven preheat for at
least 25 minutes, always to the temperature of 250° C. Then when it is time to place the
food in the oven, select the function TRADITIONAL CONVECTION COOKING.
DO NOT USE the pizza function and do not set temperature higher than 250°C to avoid
burning the bread and leave it raw on the inside. Because bread dough is very compact
and dense, and it needs to cook evenly, it requires an intense, but more drawn out cooking
process to give it a long cooking time, rather than cooking too quickly.
