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Kneading:
the dough is in the 1
st
or 2
nd
kneading cycle or in a stirring period between rising cycles.
During this cycle, and for programmes 1, 2, 4, 5, 6, 7, 9, 10, 11, 14, you can add ingredients: dried
fruits or nuts, olives, bacon pieces, etc. A beep indicates when you can intervene.
See the summary table for preparation times (pages 101-102) and the “extra” column. This
column indicates the time that will be displayed on your appliance’s screen when the beep
sounds.
For more precise information on how long before the beep sounds, subtract the “extra” column
time from the total baking time.
For example:
example:“extra” = 2:51 and “total time” = 3:13, the ingredients can be added after
22 min.
Rising:
the dough is in the 1
st
, 2
nd
or 3
rd
rising cycle.
Baking:
the bread is in the final baking cycle.
Warming:
for programmes 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 14, you can leave your preparation in the
appliance. A one-hour warming cycle automatically follows baking. The display remains at 0:00 for one
hour of warming. A beep is heard at regular intervals.
In the final cycle, the appliance will stop automatically after several beeps have sounded.
INGREDIENTS
Fats and oils
Fats make the bread softer and tastier. It also stores better and longer. Too much fat slows
down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly
throughout the preparation, or soften it. You can substitute 15 g butter for 1 tablespoon of
oil. Do not add hot butter. Keep the fat from coming into contact with the yeast, as fat can
prevent yeast from rehydrating. Do not use low fat spreads or butter substitutes.
Eggs
Eggs make the dough richer, improve the colour of the bread and encourage the
development of the soft, white part. If you use eggs, reduce the quantity of liquid you use
proportionally. Break the egg and top up with the liquid until you reach the quantity of
liquid indicated in the recipe. Recipes are designed for one 50 g size egg; if your eggs are
bigger, add a little flour; if they are smaller, use less flour.
Milk
Recipes use either fresh or powdered milk. If using powdered milk, add the quantity of
water stated in the recipe. It enhances the flavour and improves the keeping qualities of
the bread. For recipes using fresh milk, you can substitute some of it with water but the
total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk
is best to avoid bread having a close texture. Milk also has an emulsifying effect which
evens out its airiness, giving the soft, white part a better aspect.
Water
Water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps
the soft, white part to form. Water can be totally or partially replaced with milk or other
liquids. Use liquids at room temperature.
Flour
The weight of the flour varies significantly depending on the type of flour used. Depending
on the quality of the flour, baking results may also vary. Keep flour in a hermetically sealed
container, as flour reacts to fluctuations in atmospheric conditions, absorbing moisture or
losing it. Use “strong flour”, “bread flour” or “baker’s flour” rather than standard flour. Adding
oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier
loaf of bread. Using T55 flour is recommended unless otherwise specified in the recipe. Our
recipes are optimised for the use of standard T55 flour. In the event that you use a blend of
special flours for bread or brioche or milk bread, do not exceed 1000 g of dough in total for
the bread pan and 450 g of dough in total for baguettes.
Sifting the flour also affects the results: the more the flour is whole (i.e. the more of the
outer envelope of the wheat it contains), the less the dough will rise and the denser the
bread. You can also find ready-to-use bread preparations on the market. Follow the
manufacturer’s instructions when using these preparations. Usually, the choice of the
programme will depend on the preparation used. For example: Wholemeal bread -
Programme 6.
Sugar
Use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps. Sugar acts as
food for the yeast, gives the bread its good taste and improves browning of the crust. Artificial
sweeteners cannot be substituted for sugar as the yeast will not react with them.
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