TEFAL Bread&Baguettines, Manual

Page: 20 / 89

270
PRACTICAL ADVICE
Preparation
1
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2
Measure liquids with the graduated beaker
supplied. Use the double doser supplied to
measure teaspoons on one side and tables-
poons on the other.
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3
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5
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The
yeast should not come into contact with
salt.
General order to be followed:
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4BMU
4VHBS
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'MPVSTFDPOEIBMG
:FBTU
Using
t#SFBEQSFQBSBUJPOJTWFSZTFOTJUJWFUPUFN -
perature and humidity conditions.
*ODBTF
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FYDFFEJOH«$
t*UDBOBMTPTPNFUJNFTCFVTFGVMUPDIFDL
the state of the dough during the second
kneading:
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NFOUCFGPSFDPOUJOVJOH
t" DPNNPO FSSPS JT UP UIJOL UIBU BEEJOH
more yeast will make the bread rise more.
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EN
DESCRIPTION
1
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c
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e
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g
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3
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4
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6
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7
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8
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9
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