MAGIMIX Ma Cuisine C 3200, User Manual

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0 1. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
0 2. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
0 3. Process for 1 minute
or until the dough forms a ball.
0 4. With floured hands,
take the dough out of the bowl, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
2 hours.
0 5. Take the dough out of the bowl
with floured hands and place it on a floured worktop.
Flatten it gently with the heel of your hand
A
. fold the two sides into the middle, and
turn it over
B
.
0 6. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp
cloth and prove* for 1 hour.
0 7. 20 minutes before the end of the proving time,
fill the dripping pan in the oven with
water. Preheat your oven to 220 °C (gas mark 7).
0 8. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp
knife
C
.
0 9. Bake for approx. 25 minutes
or until golden.
10. To check that it is done,
turn it over and give it a sharp knock. It should sound hollow.
Allow to cool on a wire tray.
You can double the amounts with the CS4200, CS5200 and Patissier models.
Chef’s tip:
never allow yeast to come into direct contact with salt.
Country loaf
Preparation: 10 min Resting: 3hr Baking: 25 min
Dough
250g strong white bread flour
160ml water
12g fresh yeast*
5g salt
1 small loaf
38
A B C