1ST STAGE: MIXING, KNEADING AND RISING OF THE DOUGH
• Add your ingredients into the bread pan in the order listed and place it in the
bread maker.
• After the sound signal, program 1 is displayed by default.
(Fig. 16)
• Press the
button repeatedly to select program (
9
).
• Select the crust color out of the 3 options available.
(Fig. 17)
• Press the
Button.
• The operating light will come on and the 2 timer colon flashes.
(Fig. 15 at left)
The dough kneading cycle will start up, followed by the rising cycle.
NOTE:
The mixing, kneading and rising of the dough stage takes place automatically
and lasts a total of 1 hour and 21 minutes (26 minutes of mixing & kneading
followed by a further 55 minutes of rising of the dough).
During the kneading stage, it is normal for the dough not to be evenly blended.
Once the preparation is finished, the machine goes into standby. Several sound signals will tell you that
the kneading and rising of the dough is finished and the operating indicator will blink.
(Fig. 15 at left)
After the sound signals, the dough must be baked within one hour. After that time, the machine
resets itself and you will not be able to bake the baguettes.
2ND STAGE: SHAPING AND BAKING THE BAGUETTES
• Remove the bread pan from the machine.
• Sprinkle a little flour on your work surface.
• Remove the dough from the bread pan and put it on your work surface.
• Roll the dough into a ball and, using a knife, divide it into 4 equal portions.
(Fig. 18)
TIP:
To make your baguettes lighter and more airy, allow the dough
portions to rest for five minutes before shaping them.
Follow the steps below for each portion of dough.
1) Flatten the dough into a rectangular shape, approximately 1/2 inch thick.
2) Fold the longest length in half, facing you.
3) Starting at one edge of the rectangle, press the dough together with the
palm of your hand throughout the length of the rectangle. You will get a
thinner, more even rectangle.
4) Flip the rectangle over.
5) Fold the longest length in half again, facing you. The thickness and width of
the dough must remain even.
6) Roll the dough with your hands into a baguette shape, without pressing too much.
The length of the
baguette must not be longer than the length of the non-stick baking tray (approximately 7 inches).
7) Once you have shaped the baguettes, lay them on the non-stick trays with the seam sides down.
(Fig. 19)
MAKING A BASIC BREAD & BAGUETTES
13
2
lb.
3
lb.
2.5 lb.
Fig. 16
Fig. 18
Fig. 19
Fig. 17