98 118 US 3.4 - 12 2010
9 / 20
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1. actuating the On/Off switch (
13
),
2. or raising the protective cover (
1
),
3. or unplugging the power cord (
10
) from the mains.
FRENCH BREAD
To mix 4 kg of stiff dough, use: 2.5 kg of baker's flour, 1.5 l of water (60 % of the weight of
the flour), 45 g of salt (30 g per litre of water), 45 g of baker's yeast (30 g per litre of
water).
Very important:
the temperature of the water, in normal ambient conditions, must be about
14 °C. Use warmer water if the ambient temperature is lower (e.g. for an ambient
temperature of 5°C, use water at 30°C).
Slowly mix the flour, the water and the yeast; knead for 10 to 12 min. Add the salt only 3
minutes before the end: the dough obtained must be "STIFF" (about 24°C after mixing).
Allow the dough to rest after mixing for about 30 minutes minimum.
Shape your loaves and allow them to rise for about 2 hours.
For baking, use an appropriate oven and load at 220°C.
The duration of the baking will be 1 hour per kg of bread (20 min. for a 300 g baguette).
CLEANING
IMPORTANT:
x
In all cases, stop the machine and unplug its power cord (10).
It is advisable to clean the machine as soon as the mixing is completed.
Cleaning will be easier before the foodstuffs dry in the bowl (
3
), on the protective cover
(
1
) or on the mixing fork (
7
).
The base (
8
) should be cleaned with a damp sponge and then dried.
!
STOPPING OF THE MACHINE
The machine is stopped
by:
408015 en ma 2010.12
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