51
Baking
T
ake out the br
ead
B
a
ingredients
a
n
e
parations
Procedures and key points of bread-making
Take out the br
ead
P.70
Refrigerate the water
Water substantially affects
swelling conditions.
The temperature of ingredients
will rise when it is summer or the
room temperature is over 25 ˚C.
For that reason, please add ice
cubes in water and bring temp-
erature down to 5 ˚C. (Use it
after the ice cubes are taken
out.)
Measure flour in
weight.
Flour must be measured
in weight (The accessori-
zed measuring cup is
dedicated to liquid
measurement. Do not
use it!).
Please correctly weigh
the flour with a scale in
an accuracy of 1
g
.
asic ingredients
d preparations
refrigerate
when it is hot
Take out the
ice cubes
Only intended for
weighing water
and other liquid!
Weigh with a
electronic scale!
Wheat
flour
Dž
DŽ
When adding ingredients
(P.58)
Basic ingredients
and preparations
first in summer time or
high room temperature
of bread-making
Bake with an oven
Forming
Fermentation
Take out the dough