DeLonghi Oven, Руководство пользователя

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Ciabatta bread rolls
1. Prepare the biga starter the day before (see biga starter
recipe on page 63).
2. Add the ingredients to the bread pan (already containing
the biga starter) in the order given in the recipe.
3. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
4. Insert the bread pan in the oven and select programme
SE2.
5. Press the START/STOP button.
6. At the end of mixing (about 25 minutes), the oven emits
a beep and pauses. The time flashes on the display. Re-
move the dough from the bread pan, shape it into a ball
and place in an oiled bowl. Place the bowl in the oven and
press the START/STOP button.
7. At the end of the second rising stage (about 40 minutes),
the oven will pause again. Remove the bowl from the
oven and press the START/STOP button. The oven begins
the preheating stage. Turn the dough out onto a floured
surface and also flour the surface of the dough (it has a
high moisture content and is therefore very sticky), then
shape into a 3 cm high square.
Divide the dough up with a sharp spatula and place in the
drip pan previously lined with greaseproof paper.
8. Insert the drip pan in the oven on the wire rack in the
bottom position and press the START/STOP button.
9. When the first batch is ready, if there is a second batch,
place this in the oven, set a time of 20 minutes and press
START/STOP. Repeat until all batches have been baked.
Ingredients for soft wheat bread 500 gr 750 gr 1000 gr
Ready in… 2h 2h 10min 2h 20min
Water
Strong flour (type 0)
Oil
Sugar (malt)
Salt
Fresh brewer’s yeast 210 gr/ml
350 gr
15 gr
4 gr (3 gr)
6 gr
10 gr
300 gr/ml
500 gr
22 gr
6 gr (4 gr)
9 gr
15 gr
400 gr/ml
650 gr
30 gr
8 gr (5 gr)
12 gr
20 gr
Ingredients for durum wheat bread 500 gr 750 gr 1000 gr
Ready in… 2h 30min 2h 40min 2h 50min
Water
Durum wheat flour
Salt
Fresh brewer’s yeast 210 gr/ml
300 gr
6 gr
10 gr
315 gr/ml
450 gr
9 gr
15 gr
420 gr/ml
600 gr
12 gr
20 gr
Ingredients 500 gr 750 gr
Ready in… 1h 22min 1h 42min
Biga starter
Water
Strong flour (type 0)
Sugar (malt)
Salt
Fresh brewer’s yeast 1/2
80 gr/ml
70 gr
5 gr (3 gr)
6 gr
3 gr
1
120 gr/ml
100 gr
7 gr (5 gr)
10 gr
5 gr