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27
FRENCH BREAD
INGREDIENTS
1KG
750G
Water
375ml
310ml
Oil
3 teaspoons
2 teaspoons
Salt
2 teaspoons
1½ teaspoons
Sugar
3 teaspoons
2 teaspoons
Bread flour
650g / 4
L
cups
500g / 3
L
cups
Bread improver
1 teaspoon
O
teaspoon
Yeast: Active Dry
1
O
teaspoons
1¼ teaspoons
SETTING: 4 (FRENCH)P-MEDIUM, H-DARK OR L-LIGHT
SEQUENCE FOR WHOLE WHEAT SETTING
CRUST
1ST
KNEAD
2ND
KNEAD
1ST
RISE
PUNCH
DOWN
2ND
RISE
PUNCH
DOWN
3RD
RISE
BAKE
TIME
TOTAL
TIME
LIGHT
2 min
28 min
30 min
15 secs
25 min
10 secs
70 min
65 min
3hr
40min*
MEDIUM 2 min
28 min
30 min
15 secs
25 min
10 secs
70 min
65 min
3hr
40min*
DARK
2 min
28 min
30 min
15 secs
25 min
10 secs
70 min
65 min
3hr
40min*
* Baking temperature automatically adjusts for each crust colour.
ADD-IN BEEPS
The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.
Extra ingredients such as fruit, nuts, etc. should be added at this time.
Содержание BBM100
Страница 1: ...the Baker s Oven Instruction Book BBM100...